Cooking robust traditional food.i made a steamed Cantonese dim sum cake the na Lai go but healthy version with sunflower oil,brown sugar that is caramelized n rose water and vanilla essence.i also cooked Jun's favourite shepherd's pie with vegetarian soya minced beef Italian herbds n lots of parmesan n cheddar cheese on topping.dinner I cooked Cantonese bitter gourd with canned salted black beans n face fish,fried chicken n mango chutney.
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