I have a couple of signature dishes, things I’ve been making ever since I learnt to cook and have fed my friends for years.  If I could only pick one though, this would be it.  There’s just something about the rich and silky sauce that just warms my heart (and my tummy!).  And not just the strog that I cook.  My favourite ever strog was from the Hong Kong Football Club away back when I was sulky teenager in the 70′s, and then...