This recipe was inspired by a friend’s comment several years ago, when we were eating a glutinous-rice-stuffed suckling pig that was the speciality of a Cantonese restaurant I no longer go to (it’s gone downhill). My friend, who’s from Malaysia and who prefers stronger flavours, complained that the filling was too bland, and said it would be better with fried shallots and chilli paste. I disagreed about the chilli paste – it would overwhelm the dish – but thought...
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