Time to play catch up.
Time was when blogging was a past time. But now I find that writing something actually coalesces my thoughts for the day and besides being therapeutic and cathartic, is something that helps me organise my all too precious time. One would think that adding to my work load would be a seriously foolish thing to do. But no.
One drawback to all this is of course, in the course of a life, one could really blog about a myriad inanities. And in a blog like this, one does tend toward that. One thing I admire about food bloggers is the discipline of slowing down the entire process of eating so one can really take pictures, admire the food from a visual perspective before letting any of it pass their lips as a culmination and reward for the sweet anticipation.
I'm just too impatient. The only thought that goes through my head once food is on the table is "MUST. EAT. NOW!" That's why some of my food photos are taken at the END of the meal when my stomach has been satiated and my mind has begun to exert some control over my rampantly disobedient tummy. The photos tell the tale.
The other thing of course, is that, if you don't blog about somethig that you've prepared for, you find that after a day or two, pictures start cluttering up your hard drive. A very big no no for me. I like my hard drives pristine. And full of space.
So in an effort to clear the backlog I am going to lump a few days worth of food I've either tested and/or eaten into one entry.
Chinese Doughnuts & "Lak Tau Swa"
On Sunday, around 430pm, Mum feels like having tea and I have an urge to cook something. Rummaging around the pantry I find a packet of skinned mung beans. And then Mum mentioned that it would be nice with Yau Char Kway.
Obviously, getting Yau Char Kway on the table by 5pm was not an option, so I opted for Chinese doughnuts which in essence is Pate a Choux, deep fried. I decided to shallow fry instead in a non-stick pan. Here's the recipe. I didn't have Double Acting Baking Powder or vegetable shortening. So I substituted Baking Powder for the former and butter for the latter.
I was very proud of myself as I got tea on the table in 30 minutes.
Ok, these were ubergood. I've made the title clickable. That's the link to the recipe.
They tasted like little cheesecakes. And the maple syrup on top (please splurge and get the real thing) was divine. A little melted butter as topping and I think I sort of know what heaven feels like.
Since I didn't have cottage cheese but I DID have philadelphia cream cheese, it was a no brainer substitution. And I added a pinch of salt to the recipe. Have the centres slightly undercooked.
Steamed egg custard with honey
Divide the mixture into individual bowls and cover tightly with foil and steam over a low fire. The water in the steamer should NOT be touching the bowls and the water should JUST be bubbling. It should NOT be a roiling boil. Steam for 40 minutes and then turn off the fire and leave it covered for another 20 minutes. Eat hot or refrigerate.
Sarawak Laksa, Sween Poon Chee, and Char Kway Teow in Nam Chuan, Bangsar