Comments on: Pickled mustard green with pork- a quick and easy authentic Hakka dish https://www.tasteasianfood.com/pickled-mustard-green-with-pork/ Asian Food Recipes and Techniques Sat, 18 Feb 2023 02:21:45 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/pickled-mustard-green-with-pork/comment-page-1/#comment-33479 Sat, 18 Feb 2023 02:21:45 +0000 https://tasteasianfood.com/?p=28100#comment-33479 In reply to Lim Lee keat.

I do not mind a little water condensation that will create the gravy. I like to use gravy to mix with my rice. However, it is a good way to cover it with aluminum foil should you not want this to happen.

]]> By: Lim Lee keat https://www.tasteasianfood.com/pickled-mustard-green-with-pork/comment-page-1/#comment-33477 Thu, 16 Feb 2023 01:02:20 +0000 https://tasteasianfood.com/?p=28100#comment-33477 I enjoy this dish with warm rice. It’s simple and not too expensive. However after steaming. the dish has some water on the surface due to water condensation dripping from the lid. My question is …..Do I need to add a piece of aluminium foil to the dish before steaming to prevent this happening?

]]> By: KP Kwan https://www.tasteasianfood.com/pickled-mustard-green-with-pork/comment-page-1/#comment-33472 Fri, 10 Feb 2023 00:55:12 +0000 https://tasteasianfood.com/?p=28100#comment-33472 Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

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