After a night of French language tuition over some French dinner (no Ratatouille though) in conjunction with a friend’s birthday, I decided to make some
La Brovil Stew Ragoût de Boeuf ala Hong Kong. Thought calling the dish Ngau Lam just won’t do it any justice considering the hard work put in don’t you think? Will not say too much and leave you with my step-by-step pictures. Care to fill in the directions for me?