28 Jun '12, 8am
A twist on the #traditional #recipe. With #apples! Read
Text by Sheere Ng, Images by KF Seetoh Not your traditional recipe but tastes great! Kong Ba Bao, or Chinese Braised Pork Buns, is my dad’s pride. He makes an impressive one, with stamps of approval from all friends and families. “Did your dad cook Kong Ba?” I get this question rather than “how are you” when the aunties and uncles knock on our door. Annoyed as I was to be given such little importance compared to pot of fatty meat, I am proud to be the daughter of the man who cooks a Kong Ba they all described as “tok kong”, which means superb in Hokkien. I am also his fan. The Kong Ba that he cooks has more soy bean flavour and less of the strong spice taste. (it is frequently how restaurants approach this dish) In my opinion, way better than the many restaurants that claim to specialise in the dish. Yet, his recipe can’t be any simpler – straightforward marinating and the...