Alright, I just got back from college. It only took me 3 minutes to hand in my paper but 1.5 hours stuck in the traffic. It didn’t help matter that I was so bloody sleepy.
But guess what, I’m currently as awake as as a hyperactive kid who just got herself a sugar shot. It must be the coffee. The kitchen ran out of both Lipton and chinese tea so I had to resort to that horrendous drink to fire up my brains. I just can’t get accustomed to the taste, unless it’s laden with chocolate. However, there’s only one other way where I’d willingly consume black coffee – with sodapeng or yaucharkwai!
Cream crakers (sodapeng in cantonese). Forget Jacob’s and other crappy brands, Hup Seng wins hands down. It’s the only brand that produces buttery and fluffy crackers. Coffee soaked Hup Seng crackers are addictive. Goes well with hot cocoa too!
Chinese crullers (yaucharkwai in cantonese). Fried to golden perfection with a tinge of savouriness, coffee and crullers are a match made in heaven. I have them almost every Sunday for 15 years, nuf’ said. Not to forget, they are perfect replacement for croutons – throw them into your soup and of course…bakkutteh :)
