Foreword
I cannot believe I cannot log in to Friendster (not that it’s still cool or I still want to cyber-socialize with it or anything, it’s just that I needed to write on my blog!? But apparently I cannot gain access to it, until God knows when). It might be a sign that I should or ‘d better start blogging on WordPress, but I am a bit upset that my previous posts on Friendster blogs have to either be moved or left where they are. For the time being I will leave them there…………………..

Main Discussion
Another thing I kind of cannot believe is that throughout my very short blogging “history”, I have not once talked about food! I am a huge fan of food, and I would like to start this time “discussing” my favorites of Chinese bakery products and pastries (I actually like pretty much all of them, but okay, I will leave the discussion open only to “several” kinds). Actually, at the same time, I am also willing to risk myself for getting a likely inevitable hunger as I go on with my discussion and looking at those delicious pictures… *mmmmmmmm…
According to Wikipedia (the best source from which people can learn about interesting new things from A to Z), Chinese bakery is divided into two categories; Eastern- and Western-oriented. Let me start with those that are Eastern-oriented.

• Cha siu baau (barbecue pork buns) (叉烧包)
  

These buns can be easily found at (Chinese) bakeries, as well as dim sum restaurants. Filled with     (my favorite) red sweet cha siu pork, it is covered with white, fluffy and soft dough (I’m talking about the steamed ones, not the baked ones which I think are less tasty than the steamed ones).

• Gai mei baau (cocktail bun) (鸡尾包)
  

I am currenty crazy about this bun. CRAZY, I’m telling you. What I’m crazy about is what’s inside the bun, which is shredded coconuts in yellow color. (The coconut taste of this bun is different of Indonesian “regular” coconut bread, while cocktail bun’s shredded coconut content smells way better, the Indonesian one only smells like coconut and nothing else). Cocktail bun comes in two different forms, in loafs or in individual pieces, both are good in my opinion, and I think is best served when still warm. Yummy!

• Egg Tarts (蛋挞)
  

Oh yeah, another great pastry best when served warm. This is very common at Hong Kong’s Cha Chan Teeng’s, and sold widely pretty much everywhere around the world. I have tried the ones in Indonesia, and I don’t think that they are good egg tarts, because I find that the outer dough is too thick, which consists of flour, flour and flour, killing the taste of the overall tart and the custard. I love fresh egg tarts, with very thin and fragile dough in the outside, and with soft and not-so-sweet custard. Best eaten along with a glass of cold (or warm, if you’d like) milk tea (nai cha).

• Mooncake (月饼)
  

The best and my favorite part of mooncakes is the egg yolk(s), the more yolk, the better for me. I would not eat mooncakes without egg yolks inside, and nothing else than the ones with sweet bean paste filling (dousha)–colored black. Other than sweet-bean-paste-filled-with-yolks mooncake, I would not eat it.

• Glutinous rice dumpling (Nuomici) (糯米糍)
  

I have only eaten this one once, but I sort of fell in love with it. It is not something that I would like to have very often, though. What I love from Nuomici is the coconut inside the glutinous rice. I would like to have some in the short future

• Pineapple bun (Bolo Bao) (菠萝包)
  

The Bolo Bao, so far, is my most favorite Chinese pastry. I love the ones with custard or red bean paste filling. What I also like from this bun is the sweet and crunchy top crust, especially when it is just out from the oven… Oh my goodness! I cannot say more about this bun, those who haven’t tried it must have a try, whether you will like it or not.

• Wife cake (老婆饼)
  Based on my experience eating the Wife cake, there are two types, one type that I tried was from Hong Kong, and the other one was bought at Chinatown. If I was asked which one I prefered, I would say I’d prefer he one from Hong Kong, although the one from Chinatown tastes good as well, they are just slightly different in terms of taste. The wife has some winter melon paste as the filling, and kind of sticky. This is something that I would also not have too much, too often, because I would get sick if eating too much of these.

• Mantou (馒头)
  
  
  I really don’t mind eating mantou that I can get from the supermarket’s frozen food section, but only the chocolate-flavored ones. It is so good after being fried, not steamed, unless I have no choice (i.e. coughing or having a sore throat). That is “instant” mantou, while the original ones is also good, also only after being fried, and served with sweet condensed milk to be dipped in. Oh my goodness… I feel like having one, right about now.

OK. those are the Eastern-influenced Chinese pastries, and I don’t think I will need to discuss the Western-influenced ones, as they ressemble much or are the same as the original ones from the West. I will be back shortly for more discussions about the mighty food.