Staying at home and practicing social-distancing gave me an excuse to open up my special jar of artisanal, salt fermented wild shrimp paste from Tai-O, Hong Kong. Use it to make this traditional, salty and savory, ultra-flavorful Cantonese home-cook dish - 'Steamed semi-fat pork slices with fermented shrimp paste and ginger strands'.
Like most dishes involving fermented ingredients, the resulting product exudes pungent yet super-aromatic flavor....definitely an acquired taste. ( not unlike Fried Stinky Tofu! ).
But to me?!.....soooooo darn good!! Can eat three bowls of rice with it! Ha!
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