Har Gow and Cho Chef

She came over to cook.

In preparation, I drove to Huntington station to meet her.

She was late.

We went to Springvale for groceries.

Started cooking at 3pm. And finished by 7.

In the process we made 'Har Gow' following a found recipe by Jess Ho

The dumpling skin is hidden under the cloth.
Guts: Tiger Prawn, Pork, Spring Onion, Bomboo Shoots, Rice Wine, Salt, Sugar, Tapioco Starch and

Skin: 1.5 cup Wheat Starch, 3 tea spoons Tapioca Startch, Lard and 1 cup of boiling water for the skin.

In the steamer it goes!

The skin goes translucent after 12-15 minutes.

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Things to improve:

Add Blended Prawn into the mixture to hold all the ingredients together.

Chop ingredients more finely.

Skin is too sticky, fix 1.5 cup of Wheat Starch + 3 teaspoons of Tapioca Starch ratio.

Skin must be thinner. More Water possibly?

Green fingers.

I slept in today. Though I managed to wake up before 12pm. After eating a breakfast of yogurt and muesli, I wandered outside to the garden to attend my little box of spring onions.
I was suprised at how refreshing it was just to squat down next to it and pluck out weeds.
One day, I'll have a better herb garden.

Indian Food.

During a hectic week at Uni before the submission of a group project. A friend of ours brought over some home cooked Indian cuisine. It was divine.

I don't think I can eat at mediocre Indian restaurants anymore. The complexity in spices in this homemade meal was utterly amazing.