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« Huo Guo at Ba Ren | Main | Yoso-silly - The Comment of the Week(And it's only Monday) »

Sunday, 30 April 2006

Comments

Kirk

Yeah, we did this a couple more times. The filling is the easy part to me. Getting the dough right was tough. Also, making that aspic and the ginger scallion water is key. Have fun!

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