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.