Successful 曼頭 and Peanut butter cookies

So I'm not a fan of anything that needs rising. First of all, it takes too long and second- I hate to make a small batch. Still, the need to steam some bao was beyond the casual itch, so bao-dom, there I went. I ended up making twelve. It turned out beautiful and I was kickin' myself for not stuffing it with char siew like the recipe asked for. Instead, it could be a good staple to stick in some curried stew I was planning this week.



This was a recipe my ex-colleague Arlene shared with me years ago when I worked at the EFCCM office. Simplest pea-brainer PB cookie recipe.

1 cup of sugar
1 cup of peanut butter (I used crunchy)
1 egg

Mix them up and roll them up in balls. I added kashi on some, pressed an almond in others and baked the rest virgin. Proof they were good? I ate 3.

Recipe for basbosa

1 cup wheatless
Half cup coconut
Half cup oil
half cup yoghurt
One third cup water
1 spoon baking powder

Mix all the ingredients together. Oil the surface of a shallow non-stick baking sheet before putting the mix onto it. Bake in the oven for 30 minutes at 350F (180C)

Bring to boil, one and a third cup of sugar and one and half cups of water. Add a teaspoon of vanilla and a few drops of lemon juice. Cool before pouring it over the baked basbosa to steep for half an hour.

Mother's Day Open Homes Party 2010

Playing "Soularium" to get to know one another.



Leftmost side is Davone; Sitting L-R: JiHong (from China), Ronda (from Egypt), Helen (from Chengdu), Stephanie and Sarah (from Philippines)



Having a spot of tea, a smidgen of coffee and a whack of homemades. Ronda's basbosa was a delightful Egyptian dessert!



A group photo on this lovely Sunday afternoon 16 May 2010 (L-R) Sarah, Stephanie, Ji Hong, Shirley, Ronda, Zhong Le, Davone, and Helen.

Fresh Fish April- May 2010