You may already have discovered how well broccoli’s poufs (how the tops are referred to in professional circles) suck up sauce. They suck up flavoured oil really well too, in this case one that’s been hanging out with garlic and...
My friend Jenny was in town and we cooked together at my place where I finally got to see how she made her famous rice noodles: tossed in a Sichuan chili paste, sesame oil, light soy sauce, a dash of hoisin and more Sichuan peppercorn than I would ever have thought to use.
If you're a fan of these sweet pastries, you might cringe if you saw how I prefer to enjoy them. The egg tarts are the only ones I don't dip into Sriracha sauce, and that includes the sweet bean paste buns.
So easy that there's hardly a recipe to speak of. Don't worry about not having anything to flavour the water, congee can be made with nothing more than salt, and if you don't have a rice cooker with a congee setting, check out this simple stovetop recipe for the rice-water proportions you should use.