WELCOME TO CHATEAU DU MER BEACH RESORT
If this is your first time in my site, welcome! Chateau Du Mer is a beach resort with a beach house and conference Hall. The beach house could now accommodate 10 guests, six in the main floor and four in the first floor( air conditioned room). In addition, you can now reserve your vacation dates ahead and pay the rental fees via PayPal. I hope to see you soon in Marinduque- Home of the Morions and Heart of the Philippines. The photo above was taken during our first Garden Wedding ceremony at The Chateau Du Mer Gardens. You can now read the national and international news in this blog at the right side bar. I have also posted my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos on this site, I do not own, but I have no intention on the infringement of your copyrights!
Tuesday, October 19, 2010
I Love Dim Sum and Fresh Lumpia
I love Dim sum. We used to spend a leisurely lunch at a dim sum restaurant every Sunday, just after our weekly Sunday 11AM mass when we were still residing in Silver Spring, MD. But today, My wife and I had not visited a dim sum restaurant for almost a year now. I am suffering from hunger pangs and salivating just writing this post, because I remember the delicious dim sum dishes in the photo above as well as the one below this paragraph.
Dim sum is the Cantonese term for a type of Chinese dish that involves small individual portions of food, usually served in a small steamer basket or on a small plate.
Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many Chinese restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (right around the time of a traditional Western 3 o'clock coffee break), and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (touch the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables, minus sauce.
My other favorite dish is the Philippines Fresh Lumpia- the one made from "ubod"-the heart of the coconut. Lumpia are among the most famous of all Filipino dishes. These are not the fried, eggroll-like lumpia you may have tried, but a lighter, home-style version, in which delicate egg pancakes are rolled around lettuce and a tasty chicken, shrimp, and vegetable filling. If you have adventurous guests, let everybody make their own lumpia right at the table-it's a great way to get a dinner party rolling!
Here's a recipe for the fresh wrappers and a typical filling. Instead of the coconut heart(ubod),the recipe below used jicama sometimes called the Mexican turnip or sincamas in the Philippines.
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
About 3 tablespoons cooking oil
1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper
5 tender lettuce leaves
Recipe: Fresh Lumpia (The Philippines) http://www.globalgourmet.com/food/special/1999/asia/lumpia.html#ixzz3qDfjetOl