Friday, Oct. 19, 2007

Hum Bow, anyone?

Welcome to BethZilla's Kitchen!

With all of the Chinese restaurants in town, I bet locals rarely ever get to taste the savory insides of a Hum Bow. The doughy exterior, followed by a meaty filling is heavenly.

Growing up with a grandmother who owned her own restaurant in California, I got to experience these yummy treats on a regular basis. Our kitchen was an explosion of intriguing, yet delectable smells.

Hum Bows make for exceptional snacks and depending on size are surprisingly filling. Consisting primarily of dough and meat, the bows vary on ingredients. The most recognizable bow is the "Cha-Sa-Bow," served in dim sum restaurants. The pasty white dough is steamed and a bit sweet, while the insides are filled with rich, red BBQ pork. Other variations may be baked and include beef and chicken and can sometimes be filled with curry. Vegetable bows exist as well.

Taking a trip down my childhood, my grandmother, now 88-years-old, allowed me to videotape her giving a step-by-step instructional on how to make a chicken Hum Bow. The steps are easy to follow and all of the ingredients you can locate in the Tri-Cities.

Certain items, such as Lop Chong, will call for you to utilize your Asian markets in town. Check out Columbia Oriental Market in Pasco off Court St., Saigon Market in Kennewick off Columbia Dr., or Leytes Market in Richland off Jadwin. Or simply travel around the three cities and you're bound to find many more shops.

I hope you enjoy these tasty morsels as much as I have for the past 23 years!