Ham and Cheese Rolls with Tang Zhong

From summer to winter, I have been wanting to post this. I have made assorted buns several times with this same recipe, and it is great! Except during winter, it takes an extra effort to help the dough rise, and I struggle to tell if they have risen or not. As time passes before me, I have had so much I wanted to write, like I could do a babbling marathon, but now, completely swallowed my words. So here you go, a bun recipe. That's all I have to say after a long silence.

Spiced Pear Cake with Ginger Syrup

I couldn't find a way to summarise this cake. It lives it's name, ginger and dark brown sugar poached pear, baked in a lovely spiced cake, served with warm ginger syrup. Very comforting for cold rainy weather or even in winter, minus the calories.

The ginger-zing is really something you would love to hate, or hate to love. I was inspired by Elin's Red Wine Pear Cake and my favourite, traditional ginger sweet soup (tong shui thats is usually served with glutinous rice ball / tong yuen). The poached pears were so delicate, caramelised and gingery, perfectly paired with the slightly spiced cake. I didn't expect much from the cake, I was wrong, the almond meal gave it a good lift, and the ginger syrup is an absolute highlight. It just all comes into one, and it feels complete.

Tom Yum Fried Rice Vermicelli Noodles

This is my first attempt on tom yum vermicelli noodles. I have to admit I went wild on the tom yum paste, and it was spicy. It was "syok". I was so excited to cook with the tom yum paste I forgot to fry the prawns. So I had to do it separately after frying the noodles, which was absolutely not ideal. The sweet and sourness reminds me of mee siam, one of my all time favourite.