Things are very hectic here, work wise.
Had a small dinner with my housemate and am trying to perfect this dish I like so much, fried pork with wood fungus stew. First attempt was ok, now I'm trying it again since I consulted Mommee for detailed instructions :P
The pork, about 600gms of it
The lam yue (fermented red bean curd), flour mix and egg
The marinated stuff, added a table spoon of soy sauce, a pinch of salt and ajinomoto plus a dash of Jameson whisky. I'm no drunk, I was told it'll actually make the pork more fragrant :P
And so I'll leave this marinating over night and fry it first thing in the morning. Hope it'll come out just like how I usually eat back at home. hhhmmm... I can taste it already hahahaha
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