One thing I don’t like about eating dim sum in the United States is the lack of fish ball offerings. If you recall my previous posts about sweet and sour fish balls and yong tow foo, I am partial to fish ball-related foods: deep-fried, stuffed in vegetables or tofu (like Malaysian yong tow foo/酿豆腐), in soup, or steamed.
Whenever I go home to Malaysia and have dim sum, I would order trays after trays of fish ball dim sum. They are usually lightly fried and then steamed. Some of them are just plain steamed fish balls and some are pan-fried and drenched in savory bean sauce. Whichever way they are prepared, fish balls found in Malaysian dim sum restaurants are springy, utterly addictive (you just want more after the first taste) and delicious, and below is the picture of fish balls served in dim sum restaurant in Malaysia.
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