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2012-10-25
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There's Hakka blood in me (supposedly), which might explain why I like this cuisine. Abacus seeds. Glutinous goodness. The Chinese version of gnocchi, right. Pork belly with yam. The meat could have been more tender, but this recipe always turns out to be an enjoyable combo of protein and carbs. Vinegared pork knuckles. A tad too chewy to recommend. Pity. Hakka yong tau foo. Nothing wrong with this _ except that it's 100% forgettable.
There's Hakka blood in me (supposedly), which might explain why I like this cuisine.
Abacus seeds. Glutinous goodness. The Chinese version of gnocchi, right.
Pork belly with yam. The meat could have been more tender, but this recipe always turns out to be an enjoyable combo of protein and carbs.
Vinegared pork knuckles. A tad too chewy to recommend. Pity.
Hakka yong tau foo. Nothing wrong with this _ except that it's 100% forgettable.
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