Sunday, September 10, 2006


This is Kiki's 冬菜包. Initially, I wanted to make Chinese style garlic bread, but because the 冬菜 flavour is much more persistent I decided that I should try harder to make it next time. For the dough, I had mixed in a little bit of 五香粉 (5 spice powder) and lots of garlic. I think it's fantastic and it definately will feature in my (future) cafe.

冬菜 (dong cai) is Chinese preserved cabbage. It's brown and salty.

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