Xiao long tang bao ... mmmm; sticky rice (Shanghai style); char-siu bao (not in picture); and PekingHong Kong-style buns (p-dog likes these).
[nevermind my ridiculous steaming apparatus (it even looks dangerous - if they stick and break, ...) ]
Update: I'm on a roll, with a try at beef yakisoba with a side of tonkatsu. A yakisoba and a super-chilled Bass Ale on a hot day are sublime partners.
I found what seems to be a good mirin for the yakisoba sauce. I refuse to put much oil on the noodles, so the dish has far fewer calories; but it does affect how it comes together. The tonkatsu was ... near perfect (not so easy to pull off).
Sunday, June 8, 2008
Sunday Brunch ...
