sweet, sour, salty pork ribs, brinjal and bittergourd soup 3 Feb 2010

chapalang pork ribs. these are sweet, salty and a little sour. cooked for a little too long (she said she wanted to seal in the flavour), and the meat became tough.


steamed brinjal topped with olive vegetables and pork floss - steamed for 15 minutes or so, but the brinjal tasted a lot drier than usual, not as enjoyable.


bittergourd soup - weird addition of carrot, but finished them up anyway