Trying to revive my aunty's recipe and also testing my bao making skill. So I made some steamed buns aka bao for breakfast today. They are what the Cantonese called 'Sang Yuk Bao' meaning the meat is not cooked when it's wrap with the dough. In these bao of mine, each of them has minced meat with chopped water chestnuts, shredded dried shitake mushrooms, lup cheong aka Chinese sausage and quail egg. Like my son always use to say, "Ma, you still got it." Yes, they taste good too.
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