In a few days, we are going to pack our bags and head to Paris then Marrakech for our holiday vacation. I probably won’t see you much on this blog during that time, which is why I’m throwing you a fat-bomb now to sustain your optimal winter-time figure all the way untill a new year comes. What a new year if one can’t make a diet resolution to fail utterly at?
This is what I call, the Crazy Rich Asian Panettone, lubed up with 12 egg yolks, coconut milk, and an ungodly amount unsalted butter and unrefined coconut oil. This indecent level of fat not only keeps the crumbs sinfully moist, but also provides a backdrop of coconuty aroma where it pairs beautifully with speckles of dried mango and persimmons tinged with orange zests. It could serve as an awesome “self-enrichment” during the holiday seasons but also, as we all secretly desire, as an ill-intended gift for our frenemies whom we would like to see de-shaped on that first depressing day back to the office. Either way, we win.
So see you next year, my friend. You’ve been lovely.
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LIFE IS A GREAT ADVENTURE… ACCEPT IT IN SUCH A SPIRIT
–Theodore Roosevelt
OK, so I’m bald.
Wait, right, fine. Technically, not yet.
I just buzzed my hair off. Why?
Before you say it, this is not a Britney-style meltdown. Okay?
This is Jarhead. It’s war, and the enemy must be eliminated. But the enemy in this case – is myself. If you’re still interested, read on.
But before I start, I just want to apologize for making such a fuss in the past two weeks, sounding alarmingly distressed and melodramatic. That was me then. That is not me right now, as we speak. Now, in hindsight, even the idea of making a public display of my buzz feels acutely self-absorbed if not stupid, but having said that, I still owe you an explanation. So please know that whatever you read off of this, that it is in the context about hair, the nerve-less fibers that grow in ways without or without our consent and sometimes utter rudely. So if I sound like I’m being superficial anywhere in the story, I may have been. Well, here we go.
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ONCE THESE PIPING HOT, LIGHT AND AIRY DONUTS HIT WHAT I CALL THE “CHRISTMAS SAND”, THE HOUSE WILL INSTANTLY SMELL LIKE SWEET, BUTTERY AND EGGY HOLIDAY SPIRIT.
Quickly leaving you today with something awesome I discovered in Hong Kong. And it comes with a funny name, too, called Sandy Old Man!
I found it at a traditional Catonese-style pastry shop and thought to myself that it was just donuts, but as I bit into the sugar coated fried dough, this little fella instantly sank into an airy sponge with soft and almost custardy interiors. After some much needed research, turned out that this thing which they call “Sandy Old Man”, are essentially pâte à choux donuts! By frying this classic cream puff-dough, you get a slight crispier exterior with almost hallow interior, permeating a salivating aroma of eggs and butter.
Traditionally Sandy Old Man are only coated in granulated sugar, but come on, it’s Christmas. Granulated sugar turns into light brown sugar, then festivity turns into a pinch of ground cinnamon, cloves and a slight sprinkle of salt. Once the piping hot, light and airy donuts hit what I call the “Christmas sand”, the house will instantly smell like sweet, buttery and eggy holiday spirit.
UPDTAE 2015/12/14: The original measurement of 1/2 cup of flour worked for me, but because many had commented that their batter was too thin, I adjusted the recipe to 1/2 cup + 2 tbsp.
UPDATE 2016/01/11: About comments that mentioned the batter was too thin – I tested the recipe again (added some weight measurements in the recipe, too) and it worked great with me. Please note the “dough” should actually resemble a very thick batter. By the way, I also just found out from my trip to Lisbon that these actually came from Portugal originally, and are called “sonhos” there which sounds a lot like “sandy old man” in Chinese! All makes sense now… :)
In a small pot over medium-low heat, add water, unsalted butter, sugar and salt, then cook until the water is hot enough to melt the butter (it should not boil). Turn off the heat and add the flour all at once, and stir with a fork until it comes into a smooth and even dough. Transfer the dough to a stand-mixer or into a large bowl, and stir for another min to cool it slightly. Add 1 egg and beat it into the dough until completely lump-free and smooth, then add the second egg and beat until the batter is shiny and smooth.
Add enough canola oil to a small frying pot over medium heat. The oil's ready when it bubbles up gently around an inserted wooden chopstick. Scoop up around 1 tbsp of batter with one spoon, then scrape it gently into the oil with another spoon. Turning constantly and fry until the batter has puffed up (ALMOST DOUBLED in size, and will probably form a crack on the surface) and golden browned on all sides. This should take about 6 min to happen. If the donut browns too quickly before it puffs up, then the oil is too hot, and you should adjust the heat accordingly. Repeat with the rest of the batter.
Drain the donuts thoroughly and set aside on a paper-towel to cool for 1 min, then coat it all over inside evenly mixed X'mas sand. Serve immediately.
OK I’m a repeat offender… it seems like we have barely gotten over Thanksgiving (based on numbers on the scale) and I’m AGAIN already talking about the NEXT, EVEN-BIGGER-ER holiday! What’s wrong with me? Am I the only one who feels sidetracked… distracted… by establishments on almost every corner in New York and even some in Beijing that I find it difficult to focus? Because my year’s-biggest-holiday-state-of-mind is not kick-started by the official ending of Thanksgiving. Or by the emergence of the frightening, steroid-pumped displays of lights and reindeers on neighbor’s front lawn. Instead in my mind, the X’mas season is announced officially by no other than the worldwide Starbucks and the appearance of their exceedingly adorable X’mas cups!
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