Last year, I made mooncake piglets in its full form and shape as gifts for my family and friends. This year, I’m trying something that’s similar yet a little bit different – mooncake piglet cookies. These are flatter in shape and do not have white lotus paste, resembling those that are sold in colourful baskets at the local neighbourhood bakeries.
Crunch! Crunch! Oink! Oink!
Another culinary tool acquisition as a result of the frenzy purchases made in the preceding two weeks – mooncake piglet moulds in three different shapes and sizes!
I recently received a gift with utmost joy. It is the Nespresso U coffee machine – the latest Nespresso machine in town. 😛
This dish of stingray stir-fry is a Teochew dish that I love eating – a dish which I’ve seen my mum cook umpteen times in her kitchen. Last weekend, I got her to show me once again how it should be cooked, just so I could be sure that I will not miss out any vital steps in this straightforward yet tasteful fare of salty and spicy stingray stir-fry.
Pair this with a bowl of Teochew porridge for the most awesome combination. Yummy…!
I acquired the habit of munching on Scottish shortbread fingers when I was studying in Durham more than two years ago. Back then, I could buy up to two packs a week – a behaviour that is not unlike that of a smoker and his pack of cigarettes. It did not help that shortbread cookies were sold at such affordable prices in the UK – at least two to three times cheaper than those found in Singapore.
The original flavour of shortbread is still my favourite, though I hate to admit the flavoured ones – lemon, cheese, almond etc – are just as scrumptious. Since I have some chopped almonds left in my fridge, I thought I might as well add these into the shortbread. And… well, since I’m already at it, why not infuse a tad of lemon flavour too?
So, there you have it – my lemony almond shortbread.
