Thank you,Chef Sing Sing. I live in the Czech Republic and I have managed to prepare this curry vegetarian dish using “soya meat” following your recipe. My wife never tasted this before in her life but she loves it. Although I like sweet & sour, the thought of using 400g of sugar in one dish scares the life out of me. A bag of 500g of sugar will last 2 years in my kitchen.
Unlike most people, I prefer the gluten in curry sauce. I love HK-style dishes, and just wish that you could cook for me every day 😋! By the way, would you be so kind as to take my request to make a Buddhist vegetarian dish (齋味) called "Buddha's delight" (佛跳牆) in a future video? Many thanks! 🇺🇸