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Aug. 22nd, 2012 04:59 amI'm hungry.
Like really hungry.
Lately, it seems like without some sort of late night snack, I just get really hungry the time in between dinner and sleep. And I don't know why, but even if I go to be feeling like I'm starving (which is kinda how I feel now), I wake up with not much of an appetite. I don't normally do breakfast so maybe it's a conditioned response? But then again, by the time lunch rolls around, I don't usually eat all that much before I feel full. If I was already starving 12 hours before lunch, you would think I would be ravenous and eating a ton by the time lunch actually hits. But I'm not.
Anyway, I was on this food blog for fast food (and packaged food), and I ran across a post about a Starbucks in HK made to look like a "bing sutt." To me, a bing sutt is more like a cha chaan teng, or a sort of HK style cafe/diner. They're kinda old and funky, a retro type of style that is more just them being antiquated rather than them trying to be hip. So this Starbucks serves typical items you would find in a bing sutt, like egg tarts (daan tat, my favorite!), or pineapple buns (like melonpan but slightly different), and one of the items (well, five) are sweet soups (tong sui).
Perhaps it's my preference to have my sweet soups cold that makes me think of them as hot weather food. You can have them hot but I've never found the hot versions all too yummy. And given my lack of a sweet tooth as a child (and sometimes even now even though my sugar intake as an adult has skyrocketed), I found them even harder to take hot than cold. Cold made me think of them as desserts and considering they're usually swerved at the end of the meal, they might as well be the dessert. And with it being summer, it's the perfect time for them.
I've had a few favorite sweet soups in my life but hands down my favorite is snow fungus. It's a clear sweet soup, and I generally like mine with lotus seeds. And egg. The egg is essential in this. I am perhaps the biggest lover of eggs in my family. A few years back there was this little Korean flash video proclaiming a love of eggs and I completely got it because I too, love eggs. I'll eat eggs every day if I could. I think I actually consumed a dozen once in half a week, probably not the best idea but it didn't seem like all that much at the time...
Anyway, in this soup, the egg is usually beaten into the soup as it's cooking so it forms little egg wisps (like egg flower/drop soup). But what's even better than that? Whole hard boiled eggs in the soup. So people do one or the other -- I like having them both. Generally you serve one hard boiled egg per person and I just love breaking into that egg, letting the yolk dissolve into the soup, eating pieces of it with the soup... Oh my god, I'm getting really, really hungry now...
I just love hard boiled eggs. I mean, there's just something about whole eggs in foods. Like scotch eggs. Red eggs (yeah, they may just be red Easter eggs but they feel lucky to me). Or the eggs in ginger vinegar. More Chinese people around me need to get pregnant so I can eat more of it! *stares pointedly at Diana* It's a traditional Chinese dish for confinement even though most people don't actually do the confinement part of it nowadays. Big batches are made every time a woman gives birth so it gets passed around like the proverbial fruit cake even though fruit cake is hated and I love ginger vinegar. It's not so much the vinegar (I never drink it though other people do), but the stuff in it. I hate eating ginger so it's more of a flavoring for me but the eggs and the pig's feet (don't knock it until you've tried it, and only when it's been properly cleaned and cooked because it's yummy, not just in ginger vinegar). There's nothing quite like a hard boiled egg that's sweet and sour and has been browned because of black vinegar...
God, I need to stop thinking about food. This cannot be a good thing when you're feeling really hungry...
Like really hungry.
Lately, it seems like without some sort of late night snack, I just get really hungry the time in between dinner and sleep. And I don't know why, but even if I go to be feeling like I'm starving (which is kinda how I feel now), I wake up with not much of an appetite. I don't normally do breakfast so maybe it's a conditioned response? But then again, by the time lunch rolls around, I don't usually eat all that much before I feel full. If I was already starving 12 hours before lunch, you would think I would be ravenous and eating a ton by the time lunch actually hits. But I'm not.
Anyway, I was on this food blog for fast food (and packaged food), and I ran across a post about a Starbucks in HK made to look like a "bing sutt." To me, a bing sutt is more like a cha chaan teng, or a sort of HK style cafe/diner. They're kinda old and funky, a retro type of style that is more just them being antiquated rather than them trying to be hip. So this Starbucks serves typical items you would find in a bing sutt, like egg tarts (daan tat, my favorite!), or pineapple buns (like melonpan but slightly different), and one of the items (well, five) are sweet soups (tong sui).
Perhaps it's my preference to have my sweet soups cold that makes me think of them as hot weather food. You can have them hot but I've never found the hot versions all too yummy. And given my lack of a sweet tooth as a child (and sometimes even now even though my sugar intake as an adult has skyrocketed), I found them even harder to take hot than cold. Cold made me think of them as desserts and considering they're usually swerved at the end of the meal, they might as well be the dessert. And with it being summer, it's the perfect time for them.
I've had a few favorite sweet soups in my life but hands down my favorite is snow fungus. It's a clear sweet soup, and I generally like mine with lotus seeds. And egg. The egg is essential in this. I am perhaps the biggest lover of eggs in my family. A few years back there was this little Korean flash video proclaiming a love of eggs and I completely got it because I too, love eggs. I'll eat eggs every day if I could. I think I actually consumed a dozen once in half a week, probably not the best idea but it didn't seem like all that much at the time...
Anyway, in this soup, the egg is usually beaten into the soup as it's cooking so it forms little egg wisps (like egg flower/drop soup). But what's even better than that? Whole hard boiled eggs in the soup. So people do one or the other -- I like having them both. Generally you serve one hard boiled egg per person and I just love breaking into that egg, letting the yolk dissolve into the soup, eating pieces of it with the soup... Oh my god, I'm getting really, really hungry now...
I just love hard boiled eggs. I mean, there's just something about whole eggs in foods. Like scotch eggs. Red eggs (yeah, they may just be red Easter eggs but they feel lucky to me). Or the eggs in ginger vinegar. More Chinese people around me need to get pregnant so I can eat more of it! *stares pointedly at Diana* It's a traditional Chinese dish for confinement even though most people don't actually do the confinement part of it nowadays. Big batches are made every time a woman gives birth so it gets passed around like the proverbial fruit cake even though fruit cake is hated and I love ginger vinegar. It's not so much the vinegar (I never drink it though other people do), but the stuff in it. I hate eating ginger so it's more of a flavoring for me but the eggs and the pig's feet (don't knock it until you've tried it, and only when it's been properly cleaned and cooked because it's yummy, not just in ginger vinegar). There's nothing quite like a hard boiled egg that's sweet and sour and has been browned because of black vinegar...
God, I need to stop thinking about food. This cannot be a good thing when you're feeling really hungry...
