Thank you for sharing what happens in Hong-Kong, Arielle. I've browsed my favorite news Website, and it doesn't mention the ban on mourning Hong-Kongers suffer from. You write that it's a "moral responsibility to keep this story in the public memory" - job done, the information is circulating in my circles right now.
Regarding the recipe, I'm very interested in the char siu. I'm always enjoying marinated food, and this tofu seems promising!
Thank you Guillaume. It's good to hear that I could inform you - media is very censored there as you can imagine, so what I hear is from friends and family. Good luck with the Char Siu!
Oh Arielle,
I have the utmost respect for this piece of storytelling, recipe sharing, history - and truth. Thank you for sharing. <3
loooow mai gai!, indeed.
Thank you Jess!! And yes, the char siu was so addictive I had to make it again this week!
oh, I can see why!
p.s. I would be remiss if I did not mention how flabbergastingly good the red char siu tofu looks !
Thank you for sharing what happens in Hong-Kong, Arielle. I've browsed my favorite news Website, and it doesn't mention the ban on mourning Hong-Kongers suffer from. You write that it's a "moral responsibility to keep this story in the public memory" - job done, the information is circulating in my circles right now.
Regarding the recipe, I'm very interested in the char siu. I'm always enjoying marinated food, and this tofu seems promising!
Thank you Guillaume. It's good to hear that I could inform you - media is very censored there as you can imagine, so what I hear is from friends and family. Good luck with the Char Siu!
Powerful story, and the connection between memory, people, and place. And of course food. I want to make this dish now!
The connection is always there, and Hong Kong loves its food more than anything else!! Thanks for reading. 😇
🤣🤣