This recipe is a true keeper. Very delicious.
I tried to follow Peng's version as closely as possible, except for the tomatoes. I split the portions to two, one to cook until it melts and the other to be added in later so that it stays as chunks. I also made it drier than hers. The rest, I followed to the dot. I trust Peng. I love her recipes, and by going to her blog, it gives me inspiration for dinner.
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