Salted Egg Yolk Cornflakes 咸蛋黄炒玉米片

It is Chinese New Year's eve already!!

I have to apologize for not updating more often. Pre Chinese New Year is always the busiest month. Today I finally get to literally breath. I told myself I have to update this lovely blog. I know it is almost Chinese New Year. Therefore, I am issuing an easy yet popular recipe.

Salted Egg Yolk Cornflakes has been the current Chinese New Year snack for several years now. Then again, anything salted egg yolk has been a popular option. I personally find this Salted Egg Yolk Cornflakes a little rich, but that does not stop my little bosses from devouring it like no tomorrow.

Cooking this is pretty simple and you just need a few ready ingredients. Do pay attention not to put your fire too high as the egg yolks burn easily.

Salted Egg Yolk Cookie with Curry Leaves 咖喱叶蛋黄酥饼

Nope. You wouldn't find curry taste in your cookies. But this is one darn good recipe.

Salted Egg Yolk Cookie seems to be the craze now. I am intrigued to say the least. Curiosity prompted me to try this phenomenon of mixing savoury with sweet. Well, I wouldn't be surprised at all with the outcome since the liu sha bao (Salted Egg Yolk Custard Bun) uses similar ingredients and has been a hit for the longest time.

There are many recipes for this salted egg yolk cookie available, each having their own uniqueness. I couldn't decide on which one to use. I did not want cookies that have too much milk powder taste. Neither do I want shortening, which is basically tasteless, in my cookies. In my opinion, salted egg yolk's perfect partner would be butter, just like in the liu sha bao. Therefore, I adapted from my own liu sha bao custard filling recipe. I saw from somewhere that adding curry leaves would add to the taste and I was all the more intrigued. So I divided my little batch of trial cookie and made one with curry leaves and the other without for comparison.