today i used fe
rmented shrimp paste a Cantonese sauce made in hong kong to cook steamed pork belly.the shrimp paste is overpowering pungent n salty so it is taste terrfic to cantonese eaters but smelly n stinky to outsiders.even the greedy cat came to lick the jar of stinky shrimp paste.i only added slivers of ginger,sugar n sesame oil to steam pork belly with the greyish blob of shrimp paste.ate stir fried lettuce with it.a culinary heritage that reminds me of family meals
