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San choi bau, Sung choy bow… there seems to be several ways to spell this simple dish that I was beginning to think that maybe an ingredient was different in each one – was the spelling of one ment to tell you if it was pork or chicken based? Well, my conclusion is, no. There is no difference. I think it just goes to show how far this recipe has spread around the world that people now spell it the way they want not the way it should be (whatever that may be)
When it comes down to it, it’s a dish that has the perfect balance of many subtle flavours. It relies on the different textures within each bite to make it a dish that can be served as a whole meal or as a canapé.
I like to freeze several portions of the mince mixture to have a quick and tasty lunch on hand that can be whipped up in minutes.
Textural, tasty yumminess… Blondie 
