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Oh, jeez, I just licked my screen. I want that. Right now. Now.
Tee-hee My grandmother used to take a piece of lop yuk and just place atop of rice (along with lop chong). When the rice was halfway cooked (most of the liquid had steamed away), she would put the lop yuk and lop chong atop the rice to cook. The awesome pork fat would flavor the rice.
Chinese sticky rice was was one of my favorite grandmother recipes.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by George Chong
Tee-hee My grandmother used to take a piece of lop yuk and just place atop of rice (along with lop chong). When the rice was halfway cooked (most of the liquid had steamed away), she would put the lop yuk and lop chong atop the rice to cook. The awesome pork fat would flavor the rice.
Chinese sticky rice was was one of my favorite grandmother recipes.
I purchase it vacuum sealed from the Asian grocery store.
(lop yuk on the left, Chinese sausage on the right)
It is smoked and fatty (yum).
I've seen it at my local Asian Grocery. what do you do with it? Does it taste like American style bacon? If not, compare it to something for me, please? (it ain't cheap, as I recall)
I purchase it vacuum sealed from the Asian grocery store.
(lop yuk on the left, Chinese sausage on the right)
It is smoked and fatty (yum).
That's very close to the recipe I am doing with glutenious rice. Will update later on how it turns out.
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