Digging deep

There are dishes I never order in Hong Kong, or that my parents may have ordered when I was a child, but I never enjoyed (because I was a child). Subsequently, I never think of cooking them now. But when the dish is discovered, and tried out, the satisfaction can be tremendous. Stir fried chicken with pine nuts (HK) ~~~~~ And then there are cookbooks I own, that I never really use. And then I use it, and the results were lackadaisical. Javanese Spiced Oxtail Stew (from Cradle of Flavor, James Oseland)