The Delicious Asian Food Fest has ended and though I am a little disappointed that there were only 3 submissions, nevertheless, I must say that the 3 submissions were of high quality and I must thank them for taking part. In fact, the 3 submissions are all some of my favourite chinese snacks and if you see the sample pictures here, you will know why.

The first to submit was Jo, the author of *~Riceballz~*. She shared her family recipe for Bak Chang (triangular shaped rice dumplings wrapped in bamboo leaves). It is not a recipe for beginners and it can be a labourious task making these but the effort usually pays off when you dig into these lovely dumplings.

The next to submit was Takfenglili of Life is Beautiful; Life is Love. Takfenglili generously shared with me their (yes, Takfenglili is actually Tak Feng and Lili) recipe for Chai Kueh which is Vegetable Rice Noodle. A mixture of vegetable and prawns are wrapped in a rice noodle sheet before steaming to make this delicious looking parcel. Great for afternoon tea, I must say.

Finally, Elaine of A Series of Kitchen Experiments came up with her recipe for oblong looking Har Gows (Shrimp Dumplings) which is a favourite in Dim Sum restaurants. Reading the recipe makes one realise that these dainty treats take lots of effort to make. No wonder they are so delicious!