We’re still in the middle of prepping Christmas Eve dinner here in Fremont, but while the ham’s in the oven (the papadums, ngoh hiang – a kind of meat and water chestnut roll wrapped in beancurd skin, chap chai – a vegetarian stirfry of black fungus, cabbage, vermicelli and bean curd skin are already cooked. The mee siam – a spicy noodle dish – and bread pudding with vanilla sauce will be done in a bit. it’s really a bit of a hodgepodge meal but I reckon it’s more fun that way.
Anyway, I do hope you all have a happy Christmas, full of good company and good food. And here’s hoping Santa brings you a lovely lot of books!