Another round of Pineapple Cookies

We were going to have a dinner to celebrate year-end/new year, but most of our friends could not make it, so we decided to have a bake-out instead. Sandra asked me for the recipe, and I completely forgot that it was in my blog already.

Sandra fed us yummy food, too bad Lee could not join us.

We made the same cookies as last year's, but with Sandra's modification - cream cheese!

















pineapple jam (made like last year's)
360g flour
250g butter, softened (2 sticks)
4 oz cream cheese, softened (half a block)
50g powdered sugar
2 Tbsp custard powder
1 egg yolk
1/2 tsp salt
1 tsp vanilla extract
1 egg + 1/8 tsp salt for egg wash

Mix all ingredients for the pastry. Preheat oven to 350 F. Make little balls and wrap pineapple jam with the pastry. Bake in preheated oven for 5 minutes, take out the tray, brush cookies with egg wash, put tray back into the oven, bake for an additional 10-13 minutes.

Century Egg and Tofu

Right now I have my fan on, but last week, it was cold. Willa, Lee, and I went for hotpot one night last week. We ordered a side dish with century egg, tofu, pork floss, and green onions. It was very simple and very good. I had been wanting to make that dish for a long time but didn't know how. Got a few tips from Willa, so I gave it a try.















You probably notice there are no green onions there - because I'm not a fan. Here's the ingredient list:

cooked tofu, 5 square pieces
1 century egg, quartered
pork floss
soy sauce
Chinese cooking wine
sugar
sesame oil

Mix the last 4 ingredients in a bowl. Place tofu pieces on a plate, followed by egg pieces. Pour sauce mixture on top. Add pork floss in the middle. Sprinkle some cut up green onion pieces if you like. Let sit for 1 hour.

Serve.