What are some classic dim sum dishes we should cover next🥢?
@enema101
2 жыл бұрын
Chicken Feet
@peekaboopeekaboo1165
Жыл бұрын
It's called "Malay Ko" In Cantonese. In Mandarin it's "Ma La Kao".
@Vablonsky
2 жыл бұрын
I love Cantonese sponge cake; and, anyone familiar with this type of cake can see that this Tim Ho Wan version is upper level stuff. That fermentation, that brown color, that extra fluffiness sets it apart.
@Dan-wx8pq
2 жыл бұрын
i was lucky enough to eat at this tim ho wan a few years ago. definitely one of the best dim sum restaurants i've tried and i have yet to eat any other sponge cake as good as this.
@CaptainM792
Жыл бұрын
About a month ago, I visited Macau, that was my first time ever venturing into a casino, and off to the side there’s a Tim Ho Wan restaurant right there next to the casino. Literally, “add luck” to those who gamble there.
@sissypissyrapper23
2 жыл бұрын
Last! That cake looks fantastic!
@Eleora1997Msia
2 жыл бұрын
childhood memories both British/Malaysia/Hong Kong version tasted
@chichibangbang3667
2 жыл бұрын
I love this cake!
@seanchen9265
2 жыл бұрын
As a Malaysian, the origin story of the cake is somehow interesting XD
@thairinkhudr4259
Жыл бұрын
I'm hungry 😭
@bernardlokman5442
2 жыл бұрын
Subtitled as Cantonese Sponge Cake yet it is called it Malay cake… Cantonese only came by mid 19th century, so if it did come from Malaya, its ancestor would have been Huat Kue/ Fatt Koh.
@auwli
2 жыл бұрын
Could you provide a source?
@bernardlokman5442
2 жыл бұрын
@@auwli no source, just speculating. There is really no other traditional steamed cake in Malaysia older than Moho and Huat Kue. Regardless wheat flour was a very rare commodity prior to 20th century so I think most of them were invented during the turn of century.
Пікірлер: 18