tag:blogger.com,1999:blog-3413425785867665744.post5182955716626362699..comments2024-03-19T17:40:42.930+08:00Comments on Lia's Food Journey: Cua Pao (Gua Bao) Obsession Lia's Food Journeyhttp://www.blogger.com/profile/15310631749052959484noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3413425785867665744.post-13641827385560064202020-08-10T02:58:32.687+08:002020-08-10T02:58:32.687+08:00Hello! So sorry for the late reply. You can buy f...Hello! So sorry for the late reply. You can buy from Salazar Bakery in Binondo. Sometimes, there is in the frozen section of SM supermarket.Lia's Food Journeyhttps://www.blogger.com/profile/15310631749052959484noreply@blogger.comtag:blogger.com,1999:blog-3413425785867665744.post-40253490678624863162020-02-26T12:19:34.068+08:002020-02-26T12:19:34.068+08:00Hi, where can I Guy just the cua pao bread?Hi, where can I Guy just the cua pao bread?Patriciahttps://www.blogger.com/profile/11716904081611734817noreply@blogger.comtag:blogger.com,1999:blog-3413425785867665744.post-85362143566141177882016-03-31T17:01:12.666+08:002016-03-31T17:01:12.666+08:00My preserved mustard is made by rubbing the leaves...My preserved mustard is made by rubbing the leaves with generous portions of salt and steeping them in "hugas-bigas" (the Singaporean way to preserve them) and letting them ferment in 2-4 weeks until it smells sour and tastes like sauerkraut. After that long process, wring out, wash, mince and saute and serve with the cuapao. As for the pork, I recommend you to do the master stock (garlic, leek ends, pounded ginger, cooking wine, salt, sugar,dark soy, oyster sauce and red chili flakes) make sure you pressure cooked the monster if you want a juicy fatty slice. After that you have to remove pressure and make it reduce into a sticky, juicy mess. Note for the sugar, use dark brown for that browny, caramel color. use the drippings to make sauce by combining it with sugar and hoisin thickened with a little slurry.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3413425785867665744.post-8263834630862148812014-02-06T00:06:55.480+08:002014-02-06T00:06:55.480+08:00Thanks for the tip, Nathan!Thanks for the tip, Nathan!Lia's Food Journeyhttps://www.blogger.com/profile/15310631749052959484noreply@blogger.comtag:blogger.com,1999:blog-3413425785867665744.post-24854334195533068372014-02-04T17:39:10.483+08:002014-02-04T17:39:10.483+08:00You can find preserved mustard greens in the Chine...You can find preserved mustard greens in the Chinese groceries in San Juan: Wei Wang and DEC on Wilson St. and Little Store on Abad Santos St. Just ask for kiam chay. Wei Wang has it in tubs just outside the store; the staff will get you a head of preserved mustard greens, wring the excess water from it, weight it, and give it to the owner so she could ring up the sale. NathanAnonymousnoreply@blogger.com