BREAKFAST --- coffee
LUNCH --- steamed Shao-mai and vegetable buns
AFTERNOON-TEATIME --- green tea | apple
DINNER --- oven-roasted egg rolls | sauteed king mushroom and bean sprouts | tong-ho puree with crushed peanuts | caramelized onion and carrots with cilantro and bacon | rice | red wine
- We first had this carrot dish at Nadia's garden dinner in Paris, we got the recipe from her and have been cooking it for years. It probably is a North African dish with some french twist.
