Lunch on Saturday:
• Beef shanks stewed w/ sautéed smashed garlic, a few slices of ginger, "Fu Yee" (fermented bean curd preserved in sesame oil), bamboo shoots, "Kum Chum" (lily buds), and "Far Koo" (flower-patterned thick-cap shiitake mushrooms). Eaten w/ "vegetarian" egg noodles (Vietnamese brand).
• Trimmed "Gai Lan" inner parts/hearts & stems blanched in oiled hot water, drizzled w/ Ponzu sauce & dressed w/ ground white pepper.
The beef shanks being browned w/ the "Fu Yee" & sautéed garlic: