Looks good ain’t so?
Can’t find it in any restaurants though, it’s cooked by yours truly. The noodles were bought from the market, cooked and flavoured with soy sauce and sesame oil. The pork and prawn wontons were easily made too, recipe here.
A simple dish. The challenge is actually on buying the right noodles, which requires some test and trial sometimes.
My first try on making a pancake (Jan 17, 2008)…
Okie, ‘making’ is an overstatement… it’s just buying the ready made pancake flour and mixed it with the right amount of water to create the batter before cooking it.
Not bad for a first try; I think the batter was too thick and the shape of the pancake was a bit unappetising, but it tasted ok. (Just mixing water with pancake flour… how bad could it be?)
Tang Yuan (汤圆) is a traditional Chinese food made with glutinous rice flour and is normally eaten during Winter Solstice Festival (冬至; Dong Zhi) on (or around) Dec 22 and some other special occasions.
Tang Yuan has evolved into a common delicacy these days with great varieties… including the traditional plain Tang Yuan, Tang Yuan with stuffing (sesame seeds, red beans etc.) and Tang Yuan with flavours added to the flour.
I wish the 7-Eleven convenience stores in Malaysia are selling sushi, just like some of those in Hong Kong… but then, I wonder if 7-Eleven in M’sia would be able to make it looks as good…
Cotton candy at Hong Kong Disneyland.
I am not really a fan of cotton candy, I don’t have sweet tooth. It brought back some childhood memories though… it’s always fun seeing the candy vendors making the fluffy candy floss.
