This is one of my favourite dishes which I love eating when I go back home to my parents’. It’s also one of those typical dishes that Teochews love to eat with rice porridge, due to its thick black sauce. So what makes this dish successful, really, is that the soup-sauce must be thick and dark enough, which in turn gets absorbed by the meat and tofu.
This book isn’t too difficult to read as I’ve thought it would be. The title was initially intimidating as I got it off some lecture slides at Universität Hamburg. Yes… I did – it was a wild card search. But it paid off for me. I couldn’t stop reading it everywhere I go.