What is in the kitchen for us this round is to make Low Sugar Wheat Grass and Green Tea Snow Skin Mooncakes.

Ingredients involve: icing sugar, glutinous rice flour, shortening and green tea powder.

Then jus unwrap all the prepared ingredients. . . . and this round I the lucky bloggers around are lionelOng.com, Foodpoi.com and best of all our special guest of the night from all the way Melbourne, Australia is SneakyLily.

Then you just pour all the ingredient into the tray and mix around . .add half bowl of water and mix the flour and other ingredient with your hand till its start to get sticky.

pour the rest of the water into the tray and mix thoroughly till the whole ingredient mix well. End resulst should be a bit sticky huge green tea ball.

Then you prepare another tray that you roll it then weight to prepare on the skin.

Then you take another layer of skin which you have prepared roll it till its flat and a bit thick so when you wrap it wont break.

Place the think layer on your hand then place the greentea ‘bola’ on top of it. . .

press it gently and slowly roll it with your fingers till it slowly cover the whole ball on the outer layer.

Sneakylily serious in action . .

There you are. the darker green are the base inside and the one behind with a bit mixed with flour are the end result.

Then you place the ball into the wooden craft and press it gently till its even and solid, smack hard both on the left and right edge, shake a bit in the middle and turn it 180 degree hit hard on the table to enable the base to fall off.

Tadaaaa…this is what you get for the end result. . .with the crafting of logo onto the mooncake skin. Izint it is simple.?

Since I can do it.. I believe you can do it tooo . . .:D

After our hardwork in the kitchen then we were pamper with some food to digest before heading for mooncake tasting.

I love to eat tim sum as well, however sometimes I do wonder how to make a nice tim sum at home just for fun, and I have always dream on getting myself to work in a big kitchen to get the feel of it, that was was not until recently, got a chance to hands on Dim Sum Culinary Workshop organize by Nikko Hotel.

Dim Sum Culinary Workshop with Chef Lo.

It is such a huge kitchen

All the girls got hype up in this new challenge.

Vialentino just cant wait to get his hands on for this workshop and with him are Uli, Witch and Me.

Uli and Chef Lo

Chef Lo Tian Sion fondly known as Chef Lo, the Dim Sum Chef of Toh Lee Chinese Restaurant at Hotel Nikko Kuala Lumpur has made his mark in many well-known restaurants and hotels in Kuala Lumpur with his experience in culinary scene for more than 19 years.

With a humble beginning into the culinary world in the year 1989, he start as an apprentice at a small coffee shop in Johor and went on to the Concorde Hotel in Singapore as a Comis I (1991). In 1993 Chef Lo moved to Kuala Lumpur as Chef de Partie of Pan Pacific and Concorde Kuala Lumpur (1994).

Chef Lo in action, Chef Lo joined the Toh Lee Chinese Restaurant, Hotel Nikko Kuala Lumpur in 1995 as an Assistant Dim Sum Chef until year 2000 he was promoted as Dim Sum Chef. During his services with Hotel Nikko Kuala Lumpur, Chef Lo honed his dim sum skills while he was training in few places, Japan, China, Taiwan and Bali, Indonesia.

Before the workshop start, we got a chance to taste their very upcoming mooncakes selection by the Chef himself and let me tell you, it taste awesome!

Let’s head to the items and ingredients that need to be prepared, of course small plates, bowls and basket.

Variety sizes depending on how big or how many dim sum going to be steam.

A long table that prepare for us that ready for us to mess it up.

Basic ingredients needed to prepared a simple yet delicious dim sum and the wonderfull thing is we are learning

1. Steamed Diced Chicken Dumpling with Scallops
2. Steamed Fish Ball with Chopped Coriander Leaf
3. Deep Fried Crispy Prawn Dumpling
4. Deep Fried Sweet Potato Balls coated with Sesame Seed

Just change the main ingredients, replace it with Scallop.

Mackerel Fish meat and fine slices of squid, behind are all the fresh prawns prepare for wrapping into the tim sum.

All of us are good to go and picture taking are quite limited with both of our hands are dirty.

Lets start off with how to wrap Chicken Dumpling with Scallop. Place the wantan skin on your palm and spread the chicken in the middle.