At Dessert

After lunch, we turned up at the friends'. Then we piled into the car like giggly 18-year-olds to be driven out to dessert by the Dad. He doesn't mind taking us out to dinner or tea every now and then. The afternoon was probably a mini celebration for one whose birthday fell two days later. We should have brought a cake though. Bah.

Glad it was a rainy day. Made the enjoyment of cold desserts increase five-fold. I didn't mind the cheng teng at all. But there were these transparent strips of 'plastic-y' stuff that were hard, chewy, and really tasted awful. But the club's kitchen wasn't heavy-handed with the sugar, so it was fine. There're 101 recipes on making cheng teng. The versions made at home would probably be the better ones chockful of ingredients. I like it cold, and without all six herbs, especially the tree bark; fine with dried longans, dates, barley and lotus seeds.

Two other tables had bottles of whisky. Eioowwwww. Too early to start, by our puny standards. But naaah, it's never a competition. If they indeed finished the bottles, they might very well nurse a hangover, practised as they were in quaffing alcohol. Stiffled giggles when I realized that we all have different preferences for Asian desserts, especially ice kachang. Hahahah. I don't like it at all, unless I'm in the scorching desert, then I'll want everything iced, cool and cold. The table enjoyed it in various permutations- no gula melaka, no red beans, etc. The servers and the kitchen got all the orders right. Excellent!