Wordless Wednesday #21: Brunch, Cantonese-Style
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2 comments:
Yum! I can see that the congee has thousand year old eggs too. For the rice rolls, did you stir-fry them to get a nice crispy coating?!
The congee was made with thousand-year old eggs and leftover BBQ pork head from a Chinese wedding banquet.
I pan-fried the rice rolls with XO sauce and some soy sauce.
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