I do wonder how many of us have pondered this question.
The end of December draws close, and with it, a smidgen of hope for the new year emerges. And while optimism is necessary, remaining realistic is equally as critical.
- Braised Grouper with Fried Bean Curd in Casserole / 豆腐斑腩煲
- Steamed Pork Patty with Salted Fish / 鹹魚蒸肉餅
- Fried Grouper with Sweet & Sour Sauce / 咕嚕石班球
- Sautéed Beef with Vegetable / 蔥爆蘑菇牛肉
- C4. Minced Beef Congee 碎牛粥
- C5. Laiwan Style Assorted Congee 艇仔粥
- C8. Pork Blood Jello Congee 豬紅粥
- C9. Shredded Pork and Gold Preserved Egg Congee 皮蛋瘦肉粥
- R6. Marinated Beef with Chives Rice Noodle Roll 豉油王牛肉腸粉
- S5. Deep Fried Steam Bun 黃金炸饅頭 >
Also phenomenal was the Shredded Pork and Gold Preserved Egg Congee, wherein the generous portion of preserved century egg was well received.
1) Cocoa Ginger Cookies
Adapted from SK's sugar cookie formula, I quickly learned that the total amount of flour could not simply be adjusted in a 1:1 ratio when using black cocoa powder. Its drying properties caused the dough to harden rapidly, and my initial concept of cocoa cutouts and molasses-less ginger snaps (no, not gingersnaps) melded into one.
Having acquired pandan extract from the local grocer, I decided to take a stab at the coveted crinkle cookies of the season. Instead of chocolate, or the more modern ube, I opted for tropical vanilla undernotes.
The ideal hybrid would be spice-laced sugar cookie edition, which may or may not be explored following this home-ridden season of sugar.