Proud to be Hakka

The beginning of my quest to discover my roots starts with learning how to make Hakka cuisine from Mum. The first item on the menu is Hakka Niang Tau Foo.

The preparation: Sure looks well stuffed, don't they?

 

Cooking: Was the hardest part as the oil splitters and splatters all over! =(

   

Ready to eat: Yummy for a greenhorn! =)