Hi Fred, I can’t remember when I published this, where I saw (and thus included in the post) that you could use baking powder as a substitute, but I’ve now edited it out to avoid confusion – let’s stick with baking soda 🙂

Thank you for your recipe. It’s a nice variation of my usual beef ho fun dish. And I can try thick soya sauce for the first time, after finaly being able to source a real bottle of Cheong Chan’s cooking caramel!

I have a question about the recipe, though. You tenderize the lamb meat with bicarb and water, which can work fine (I’ve used it before). But in your ingredient list you seem to suggest that you can use baking powder as a substitute for bicarb. Is that correct? Since baking powder (as opposed to bicarb) contains a built-in acid, it will immediately react as soon as it comes into contact with the water, turning into co2 and h2o. I always assumed that – with this reaction – baking powder will lose its tenderizing ability (as a base). Did I overlook something?

Kind regards,
Fred