Originally Posted by StuckInYYZ

It's the initial steaming that reeks. When I do the pan frying part it's not bad. I use dried shrimp and lup cheong in the initial mix. Sometimes shredded dried scallops as well. But the smell comes from the lo bak. Then stir fry some regular shrimps and chye po into the mix. Top it off with some chili oil and voila... Unfortunately a labour intensive treat.

I've never used salted fish in the mix but now that you have mentioned it, might try it. Thanks for the idea!