Playing catch up yet again. Picked up chicken breasts and thighs on sale, so I made up a batch of Chicken, Lap Cheung, Shitaki Mushroom filling for baos like the ones my Mom made. Made a dish of steamed same ingredients for supper, along with Yu Choy, and Lily Bulb soup.
As I was channelling my Mom, I also steamed an egg, flour, sugar cake in the +40 year-old basket she handed down to me. My granddaughters love this cake with a glass of ice cold milk.
Our Co-Op had slabs of boneless pork loin on sale for $1.99 / lb. I picked up 2 that had more fat, cut those sections up, and did up another batch of char siu in the Big Easy. The weather has been terrific for cooking. 
Vacuum sealed mostof the strips, but did make up another batch of bao filling. Did up 3 doz and sent most out to the kids and friends.
Used some odds and ends for Fun See with Shrimp: 
