October 11, 2008

Braised mei cai with pork

Not long ago I read YG's blog post about how to prepare this dish. So I tried it out with sweet mei cai and not-so-fat pork. It is quite easy but you must wash the mei cai (mui choy in cantonese) clean and soak it in water for at least 30 minutes.

The picture doesn't look very appealing but don't be fooled by its look.
The taste is not bad. I would rate it 6.5/10. But as teachers like to tell us 'there is room for improvement'.

By the way there was a principal who used to write the same remark in the report book of every sec 1 pupil, from the top pupil in standard to the last. You know what he wrote? Just four words:

You must rearrange the letters. I think like that more fun for you.

Coming: 厦门高甲戏, see Chinese Opera Performance


Victor said...

The answer is SKOOB YROTS EROM DEAR backwards. I think like that more fun for you too. Haha.

yg said...

i cooked another lot and discovered something: as you cook it longer, the crushed garlic actually disappears into the mui chye (or mei cai as you call it).