Traditional Cantonese home-cook dish: ' Steamed semi-fatty pork slices with salt fermented shrimp paste '.
Staying at home and practicing social-distancing gave me an excuse to open up my special jar of artisanal, salt fermented wild shrimp paste from Tai-O, Hong Kong. Use it to make this traditional, salty and savory, ultra-flavorful Cantonese home-cook dish – ‘Steamed semi-fat pork slices with fermented shrimp paste and Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude