Shang Choy Bao (生菜包)

Love my shang choy bao!
Had scb at a high end Chinese restaurant not long ago. The taste of scb was over powered by the canned bamboo shoot they used, as a result the scb had some kind of sour taste and funny canned bamboo shoot smell. Anyone who has tasted both canned and fresh bamboo shoot will know what I meant. In my opinion, I think they should use fresh instead of canned bamboo shoot. They are 5 stars restaurant offering fine dining and charging sky high, so they should use fresh ingredients as a matter of course!

Comments :

yani said...

wooww 2 jam u ambik masa tulis resepi ni in malay.. i dah try. memang senang dan sedap. Inti yg lebih tu i buat karipap..pun sedap jugak.

LinkWithin Related Stories Widget for Blogs

Please Ask First

© 2005 - 2018 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner