Something fun to feel warm in the middle of Winter. That’s not health food, but everybody should try it some day because it is a delicious drink.
That’s a souvenir I brought back from a rainy trip to Hong-Kong before or just after it became Xiang-Kiang ?

I wish it was called “yin-yang cha” which is easier for me to memorize, but it is yun-yeung cha in Cantonese.
If you see the hanzi it’s obvious that yunyeung is a name of ducks : 鴛鴦

Source and more about these ducks
That’s a couple. They even seem to be NOT of the same species. The Mrs is a one-leg duck while Mr. is a two-leg duck. That’s real love !

Like this drink. OK, it’s known, or unknown, as Yuanyang in English. I drunk that in the streets of Hong-Kong and I didn’t know what it was.
Otherwise, I would not have drunk it. That sounded so gross. Tea-coffee ???? I don’t even drink milk tea or milk coffee. But the guy was not speaking English. I mean he could, but he didn’t. That was an honest Cantonese language street stand. I thought that was some type of Indian “chai masala” with different spices. So I have insisted, with lot of smiles, to know which spices… and they explained me in English.

So here is the authentic daipaidong (Hong-Kong street market) recipe.

Add in this order :
-a cup of near boiling hot water
-1 tea bag (black tea)
-1 spoon of instant coffee
-2 to 4 ts of condensed milk
-stir, squeeze the tea bag. Repeat 3 times over 5 minutes.
-after 5 minutes, take away the teabag
-serve very hot or iced

If you don’t want it sweet, you can use evaporated milk instead.

That’s it. The taste is…neither tea, nor coffee. Surprising.

Let’s crepe-lunch… 3 variations of savory crepes.
First : Mushroom, romescu sauce and olive oil.

Mmmmmm….

Natto, kimchi, shiso leaves and sesame seeds… between 2 crepes folded into a booklet. In sesame oil, of course.

Hot’n yummy.

Cheese mix, parmesan, garlic chips, sesame seeds and fresh coriander. Pan-fried in sesame oil too.
That’s a really interesting taste. I loved it, but I guess that wouldn’t be for everybody.

If you were stranded on a dessert island, you’d have these scones. With coconut and a cup of Java.

Cane sugar. Replace butter and milk by coconut cream and milk (from a can). Add dry coconut powder. For the rest, the recipe is like basic scones.

They didn’t rise much, but they expanded on all sides.
The inside is very soft, not mushy and grainy as the coconut bits didn’t “melt” into the flour.

I simply ate them with more coconut powder and raw kinkan (kumquats) that grow locally and are in full season.