Originally Posted by
StuckInYYZ
It could be cooking methodology as well. I shred mine, take a half/third and pulse that even further.... then combine the two with the baby shrimp and chinese sausage. Then steam it (I did say labour intensive)... then when ready to eat, cut it into small chunks and stir fry with shrimp and chye poh... Sprinkle with spring onions and drizzle either chili oil or siracha... At least that's how I like mine if I have to make it myself (vs. the dim sum places). The steaming part is where it causes the whole house to smell. I suspect if I were to boil it, the smell might not be there or might not be too strong. But the texture would definitely be different..
I
shred mine through the food processor, simmer it in some water in a wok before adding corn starch and putting it in a vessel and then steaming it. Can't say I notice any offensive smell from doing this. Usually just have chinese sausage (available through the large discount supermarket but then they do own T&T) and rarely spring onions (never seem to have any around the house when I need it). I use chye poh for other stuff. I was watching a CGTN show a few weeks ago and there is one place that lets the stuff cure/age for 20 years(!)