I've always been a lover of tea and tea ritual from all over the world, and a new aspect of this culture has only yesterday come to my attention: Dim Sum. It's a dining experience I've enjoyed numerous time since Dynasty Gardens opened in my home town and became the only Chinese restaurant around to serve this style of lunch, comprised of small, finger-foodie usually steamed dishes to be served alongside traditional tea. This tea ritual, or yum cha, has provided the world many delicious, bite-sized delicacies, and I would like to talk now about one of them: sticky rice in lotus leaves, or lo mai gai. I experienced this treat for the first time yesterday, and it has fast become one of my favourite foods in the world. I saw its lovely picture on the dim sum menu and, automatically intrigued by any sort of food wrapped in leaves, I ordered it.
When it arrived, I carefully unwrapped the steaming package with my fork to reveal a serving of moist, fragrant rice, which I quickly began to devour. on reaching the center of the package, I met with a nice surprise--a nugget of sweet sausage and a pile of teeny-tiny shrimp! All of this amid a variety of rice so sweet, so earthy and herbal . . . it was almost too much!
I'm in the process of looking for an easy enough recipe to make this phenomenal dish at home, but so far, it looks like they are all going to require ingredients I cannot come by and excessive quantities of time which I cannot procure. Hopefully, I will be able to master this, now easily one of my most favourite foods of all time.