I was beyond excited when I received an email from Leemei of My Cooking Hut asking me to do a guest post for her wonderful blog. I immediately decided to make this popular yum cha (dim sum) recipe Woo Kok 芋角 (Taro / Yam Puffs).
Leemei is another uber talent Malaysian who is a freelance recipe contributor, food stylist and photographer. She has excellent skills and knowledge in food photography and styling; providing food photography services to individuals and organisations in the industry. Her portfolio can be found on Leemei Tan Photography.
In April 2010, she has become a contributor for Flavours Magazine, a food magazine distributed in South East Asia. She creates recipes as well as styles and shoots photos for the dishes that she makes.
Please stop by at My Cooking Hut to check out the my guest post and recipe. To Leemei, thanks for having me as your guest.
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31 comments:
AIGGOOOOO!
I miss this a lot. One of the dim sum dishes that I miss the most!!!!!!!
:(
There is another type of filling for woo kok. I don't know what the name of the filling is but what I know is that the filling has pork, mushrooms, curry powder and pepper...
This type of filling is almost extinct and I rarely see it these days...
Congrats! That is awesome. I've never had that dim sum.
Cheers,
Rosa
I WANT that recipe - heading over now to check the recipe and My Cooking Hut blog!
Oooh...I've always wanted to make this! Woo Kok is one of my favourite yum cha dishes =) This looks delicious!
thats pretty awesome~! DO you have a recipe for the "flakier" pastry version as well? =)
Ellie, this is something I have always wanted to make ...in fact I think I had tried to make it but gave up when it did not turn out with the fluffy bee hive crust I see at the stores.
Congrats on the guest post! How awesome and great recipe choice! Who doesn't like dim sum? I love it and this makes me want to go and get some.
@ Shirley: The trick is to make sure the oil is really hot 180C before deep-frying them to get the beehive crust. Best with a deep-fryer. I didn't get the best effect on this batch that I made. A little disappointed.
Congrats on the guest post ! Love the photos, so so beautiful and serene. You are making me crave yum cha!
I really like to try this :)
Nice-going for you - a guest post, congrats! Woo kok, I like to eat but I can't afford to make. Adds calories to me and increase my waistline! LoL!
Ellie,
Thanks again for the guest post! The Woo Kok you made looks absolutely amazing! It has been great to know you through you blog and you have been doing a great job!! Keep it up! :)
Looks fabulous!!
You made WOO KOK? Heading over for the recipe now.
This looks so unique! I've never had these before!
Ellie, congrats! Woo kok is one of my fave dim sum items! The only thing that puts me off is to see myself deep-frying the taro treat in a deep pot of hot oil! I'll keep that in mind. Will try when the mood strikes me. Not now though.
Love dim sum but I have never tried taro puffs, the ingredients nevertheless sound great...!
Haven't had yam puffs for a long while...I guess there ain't anything that you can't cook!
Yam puffs looks delicious. i love taro a lot.
Congratulations on the guest post. Will head on over to check out these tasty morsels...
I cant believe you made Woo Kok!! that stuff is the absolutely bomb!! ,...can I have the recipe please? =D
@ The dainty baker: The woo kok recipe is posted here http://www.mycookinghut.com/2010/10/16/guest-post-woo-kok-%E8%8A%8B%E8%A7%92-taroyam-puff-recipe/
Hi Ellie, thanks for posting this. I have been on the hunt for a good "woo kok" recipe. Definitely going to give this a try. One of my fav when having dim sum.
One of my favourite! I can made my own now with your recipe and sharing! Yours look inviting! *craving*
This is my favourite yum cha dish! Thanks for the tip on getting a flaky beehive crust, I'll let you know how i go coz i'm so making this as soon as I get my hands on some yam!
I think i'd make my husband realllly happy if i were to make this for him.
He loves wu kok!!
Hopping over to Leemei for recipe!
WOW! That's amazingly good try. Funny that the Woo Kok don't have a puffed up light as air skin like they do in yum cha places.... that's prob the main thing that I liked about woo kok. Such good effort none the less.
Molto bello questo blog, complimenti
This is something I abosulely like too..
I may try this one day. I'd been dying to try to make woo-kok because the ones in restaurants are all filled with pork.
Let me try to see if I can make one which chicken filling.
Great one Ellie!
great post, I really like it. Thanks for posting. I really want to try this at home, can anyone help me to have the recipe?
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