It's very easy to make pork dumplings at home.

Making Har Gow at home is pretty daunting but the end result is so satisfying.

These steamed rice rolls are easy to make and are fragrant and smooth. The different sauces add deliciousness to the plain rice noodle.

Steaming is simple and quick and easier to control.

The chicken meat is super tender and the sauce is very tasty.

The meat is tender and delicious and the rice is fragrant & spicy. 

I decided against using bamboo leaves for my dumplings and use my rice cooker instead to steam the rice.  I must say I am really happy with the result

The bun (bao) has a fluffy bread like texture with a savoury-sweet, flavoursome & saucy pork filling (char siew).

Mui Choy Kau Yoke (Blly PorkSteamed with Preserved Vegetable)

The texture of the egg custard is extremely delicate and tender, like silken tofu. It is savoury and as you dig into the custard, you will find bits of chicken, prawn, fish cake and mushroom.

The flesh of this fish fillet is firm and flaky with a delicate and sweet flavour and goes well with the delicious sauce.

It doesn't take long and uses only 2 key ingredients, rice flour and tapioca flour. Add water and a bit of salt, steam and you have fresh rice noodles in a few minutes.