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Aug 6, 2021 | 8:14 pm

#5449

StuckInYYZ

Join Date: Jan 2015

Posts: 3,734

Quote:

Originally Posted by YVR Cockroach

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(!)

Not so sure I would eat 20 year old chye poh... That's a bit extreme for me.. As for the lo bak koh, I usually have the windows open (and not make it during winter) so it's bearable. Then again, I don't make it often because of the effort. It's easier to go to the local chinese supermarket and buy a few pieces (although you control less of the ingredients). The only good thing about the pandemic is that I've broadened my recipe book by quite a bit and tried some twists I didn't think of before.