it all came together today.

i cook the pork last night and just thought of having a few slices with some rice. then i opened the fridge, remembered i still had dumplings left over and some pak choi.

all of it is easy to make (apart from the dumplings, but you just need to get the wrappers first). its cheap too.

pak choi recipe from ching

dumplings recipe from gastronomy domine

pork fillet based on mr. tang’s suggestion, but i used gastronomy domine for the actual cooking. mr tang told me to just get a fillet, put a few deep cuts in and cover with a jar of hoisin (lee kum kee), leaving overnight.

since i got the wok it feels like i’ve been working towards something and i think i reached it today.

its time for a new challenge, steamed pork buns have always been a favourite.

cheers, gd/ bbc.


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