Showing posts with label Tong Sui(糖水). Show all posts
Showing posts with label Tong Sui(糖水). Show all posts

Thursday 4 November 2010

Green Bean Soup With Sweet Potato

Green Bean Soup is one of the common local dessert that can be easily found in most households or dessert stalls at the food centres. For us, we love to add in some chunks of sweet potato and serve it with drizzle of both or either coconut milk or gula malaka syrup. The aroma and taste of the gula melaka blends perfectly into this dessert which makes you definitely go for a second helping.

I have heard from some Chinese physician that Green Beans (绿豆; Mung Beans) can clear Heat; ease mental stress; reduce blood glucose level and stimulate the secretion of body fluid. This is the reason why most of our parents or grandparents always love to prepare some green bean soup for the family during hot weather to cool down our body heat.

These are the ingredients and steps on how to prepare my version of green bean soup :-

Ingredients: (serves 4)
150g Green Bean(绿豆)
1 Medium Size Orange Sweet Potato
50g Sago
10 - 15 Pre-packed Ginkgo Nut, optional
1.5 Litre Water
1 Bundle of Pandan Leave
Rock Sugar/brown sugar to Taste

Optional Toppings:
Some Coconut Milk
Some Gula Malaka Syrup

Method:
1. Rinse a few times and remove any dirt or spoilt green beans from the pool then set them aside and bring a pot of 1.5 litre of water to boil.
2. Next remove the outer skin of the sweet potato, cut it into chunks and add them together with the green beans into the boiling water.
3. Rinse the pre-packed ginkgo nut and remove any greenish pith in the middle of the nut then marinate it with about 1 tablespoon of castor sugar and set aside.
4. When the green bean mixture comes to boil again, lower the heat and let it simmer over medium low heat till the bean begins to soften or cracks open. (takes about 15 minutes or so)
5. Add in the rinse sago, marinated ginkgo nut and pandan leave then continue to simmer till the sago becomes transparent.
6. Removed the pandan leave, add in rock sugar to taste.


Note:
~ You can add in more water if you prefer more soupy dessert.

~ You can make some Gula Melaka sugar by boiling 2 part sugar to 1 part water till the sugar completely dissolved, sieved away any residues, cool and you can kept it in the fridge in a glass bottle till further usage.



I guess it all depend on individual taste and preference while preparing the green bean soup. Some might just like the traditional way of adding sago while others might prefer adding some glutinous rice or even extra chunks of sweet potato to make it a quick meal. No matter which methods, I am sure there is always one prefect recipe from each household. If you do prepared green bean soup at home, perhaps you can share with us some of your ingredients and tips too :p


Saturday 21 February 2009

Osmanthus, Water Chestnut & Sea Coconut Dew

Some weeks ago, one of our church members bought some desserts to my mum and she told me that it is very special as she had not eaten something like that before. From what she mentioned, the ingredients include lotus seeds, chopped water chestnut, wolfberries, egg white and most important Osmanthus flower which gives this dessert it unique fragrant and taste.

So from what she had mentioned to me, I come out with my own version of Osmanthus, Water Chestnut & Sea Coconut Dew. Yup, for my version, I have added some shredded Sea Coconut to it. It had being long since I used fresh sea coconut to make soup or dessert. And I must admit, this is a very refreshing dessert which have a very nice tangerine taste due to the Osmanthus Flowers.Posted by Picasa

Ingredients: (serves 2)
12 Dried Lotus Seeds
2 Teaspoons of Sugar
4 - 5 Water Chestnut, peeled & finely chopped
2 Teaspoons of Dried Osmanthus Flower
1/2 Tablespoon Wolfberries
800ml Water
1/2 - 1 Egg White, lightly beaten
1 Medium Fresh Sea Coconut, optional
Rock Sugar to taste

Method:
1. Wash and peel off the skin of the fresh sea coconut (try to select the soft to touch type which is more suitable for making dessert) then cut into thin strips.
2. Bring half small saucepan of water to boil then add in the lotus seeds and simmer on medium low heat for about 7 - 10 minutes until the seeds are soft. Dish up, rinse and remove any germ inside the lotus seeds to prevent bitterness then marinate with the sugar and set aside.
3. Next bring the pot of 800ml water to boil, add in rock sugar, sea coconut, wolfberries and osmanthus flower and simmer for about 10 minutes.
4. Use a strainer, remove most of the cooked osmanthus flower away then add in the chopped water chestnut and marinated lotus seeds and simmer till boiled then switch off the heat.
5. Slowly add in the beaten egg white and give it a slow stir to create the swirl effect. (The heat from the content will cook the egg white and you have to add in slowly and stir so that it won't be in a lump)
6. Serve it with some extra osmanthus flower either warm or cold.

Notes:
a) You can replace dried lotus seeds with those vacuum packed fresh lotus seeds instead.
b) You can either soak the dried lotus seeds with boiling water(without washing the seeds) till soft then cooked together with the sea coconut and rock sugar.

Releated Post:
1. Osmanthus & Water Chestnut Kueh
2. Chicken & Sea Coconut Soup
3. Almond, Sea Coconut & Pumpkin Soup


Wednesday 12 November 2008

Double-Boiled Snow Frog Jelly

Snow Jelly is an extract taken from the female of a frog species, which live in the forest of Jiang Baishan mountainous region in Northeast China. Known originally as "Hashima" a Korean name, it is now widely known in English as Snow Jelly. The product has been tested and found to contain high levels of protein (amino acids), minerals such as iron, phosphorus, magnesium and potassium as well as vitamins B1 and B2. Best of all, its cholesterol-free! The benefits of consuming Snow Jelly is to strengthen the internal organs especially the lungs and also for a healthier skin complexion. The benefits derived are similar to consuming bird's nest except that Snow Jelly is available at a fraction of the cost.

So for our Today's Special on Dessert, we will be having Double-boiled Snow Frog Jelly with soy milk and gingko nuts. Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from soy beans. Soy milk contains about the same proportion of protein as cow's milk. It has little saturated fat and no cholesterol, which is a benefit. Posted by Picasa

Ingredients: (serves 2 - 3)
3 Cups of Unsweetened Soy Milk(豆浆)
5g Snow Frog Jelly(雪蛤), soak till expand
15 - 20g Ginkgo Nuts(白果)
Rock Sugar to taste

Methods:
1. Rinse and soak the snow frog jelly according to the package instruction and remove any dirt accordingly. Drain and set aside.
2. Rinse and marinate the ginkgo nuts with about 2 teaspoons of sugar for about 15 minutes.
3. Bring the soy milk to boil then add in the ginkgo nuts and let it return to boil again.
4. Transfer the soy milk mixture into a double-boiled and double-boiled for about 30 minutes then add in the snow frog jelly(the soak and expand jelly) and rock sugar and continue to stew for another 20 - 30 minutes.
5. You can serve it either cold or warm.

Note:
a) Usually I bought the Snow frog jelly from "Hockhua Tonic(福华) " which they called it the Crystal Haishma (水晶雪蛤).
b) I used those pre-pack Ginkgo Nuts which can get from most supermarket in the vegetable chiller section.


Sunday 25 February 2007

Colourful Minature Tang Yuan

Wow! When you look at these I am sure you will be wondering what is these? Can these be eaten? This is actually our traditional no filling Tang Yuan which came in White and Pink in colour. But then my dear friend Tracy was telling that to make it more colourful for kids. So I also decided to make some colourful dough and do it with my dear reyon.


The dough is pretty easy to prepare as you only need to add colour water to the glutinous rice flour and stir well to become a dough. I made very little tang yuan which sort of like the size of a marble or slightly bigger so that you will feel like eating more of the wonderful colours.

I also pre-boiled a pot of Red Date Longan Water with extra Ginkgo Nuts to go with the boiled tang yuan. These are really an easy to made dessert with kids and I am sure they will enjoy both making and eating it.....

Ingredients:
50g Glutinous Rice Flour, 糯米粉
1 Teaspoon Potato Starch, 生粉
45-50ml Water + Food Colouring

Methods:
1. Place the flour and potato starch in a mixing bowl, slowly add in colouring water.
2. Stir with a chopstick and knead into a smooth dough.
3. Pinch a bit of the dough and roll it into round shape according to the size that you prefer.

Note:
a) You just repeat with the above steps with different colour or favour water to make the colour dough.Posted by Picasa


Sunday 18 June 2006

Bubor Terrigu - 椰浆大麦露

Bubor Terrigu(椰浆大麦露) is a local Singapore dessert that you can found in most of the dessert stalls in the hawker centre or foodcourts. It's actually wheat cook in sugar syrup then serve with some coconut cream.

Ingredients:
150g Terrigu(大麦)
90g Rock Sugar
100g Palm Sugar
100ml Thick Coconut Milk
Pandan Leaves
50ml Water
Pinch Of Salt

Methods:
1. Soak the terrigu for at least 3 - 4 hours with plently of water. Discard the water.
2. Boil the rock sugar, palm sugar in 50ml of water until sugar melts, sift and set aside.
3. Put coconut milk and salt in a saucepan, simmer over low heat and set aside to cool as topping.
4. Fill a large pot with 1.2 litres of water and add pandan leaves and bring to boil.
5. Add the terrigu, switch to low heat and cook the terrigu until tender and keep stirring to prevent mixture from sticking to the pot.(use non-stick pan is better)
6. Add water if mixture goes too dry, keep stirring and lastly add sugar syrup and cook for another 10 minutes.
7. For a thicker mixture, mix 1 tablespoon plain flour with 2 tablespoons water, stir in and bring to boil again over low heat and remove from heat.
8. Scoop terrigu into a bowl and add 2 tablespoons of coconut milk and serve. Posted by Picasa


Saturday 13 May 2006

Creamy Pumpkin Dessert

Managed to gather all the ingredients for this making this dessert that is strongly recommend by one of my blogger's friend Tracy. She used to cook this dessert at least 2 - 3 times a month. She get to know this dessert from one of the blogsite at http://www.dimsumdolly.com under JinGua Hu at 12 August 2005.

Based on the description from the website and some guideline of how much ingredients to add from Tracy. I came out of my own version of Creamy Pumpkin Dessert. But I think, next time I should chopped the ingredients even more finely because base on the actually Jin Gua Hu dessert, the ingredients seems to be tiny little bits and pieces. So I guess it all depend on individual, if you like to have a more crunchy texture then what I had is just nice for you......

Ingredients:
1/4 Wedges Of Pumpkin, about 300g
Set aside 100g Of Pumpkin, finely chopped
5 Water Chestnuts, finely chopped
1 Medium Orange Sweet Potato, finely chopped
1 Medium Japanese White Potato, finely chopped
1/2 Cup Uncook Sago
1/2 Cup Cream Corn/Sweet Corn
Few Pieces Of Pandan Leaves

Methods:
1. First, boil half a big pot of water and add in the un-cooked sago, boil and stir occasional over medium heat until sago is almost clear. (about 10 mins, then rinse and soak in cold water for later used)
2. While waiting for the sago to cook, peel and cut 200g pumpkin into cubes.
3. Bring 1.5 litres of water to boil, add in the pumpkin cubes and cook until tender then remove.
4. Add in the finely chopped, pumpkin, sweet potato, water chestnut, drained sago and pandan leaves in the water and simmer over medium low heat.
5. Puree the hot pumpkin with 1 cup of water(from cooking the pumpkin) until smooth then pour into the pot together with the rest of the ingredients.
6. When it boils, add in the sago and stir occasionally to prevent sago from sticking to each other and the bottom of the pot.
7. Simmer until the all the ingredients had cooked through then add in the corn and some rock sugar to taste.
8. Adjust water to consistency (thickness) of the soup that you desire whether too thick or watery.

If you put the cool pumpkin dessert in the fridge, it will became slightly harden like jelly. So in order to make it more creamy, you can add a few tablespoons of Fresh Milk to dilute it to the consistency that you prefer. To us, we prefer to eat it cold with some fresh milk as it's more creamy and fragrant. Posted by Picasa


Saturday 15 April 2006

Sweet Potato Soup With Sterculia Seeds - 澎大海番薯汤

This afternoon, I decided to make some sweet soup for dessert so I cook this Sweet Potato Soup with fresh lily bulbs, gingko nuts and sterculia seeds.  Fresh Lily Bulbs, Ginkgo Nut and Sterculia Seeds. For your information, sterculia seed (澎大海) is actually one of the commonly ingredients found in Cheng Teng (清汤).

Friday 31 March 2006

Green Bean With Durian Dessert


When I first saw this dessert from Zur's Kitchen I almost drool while looking at the screen. In my mind I kept thinking of the combination of green bean with durian as it is quite difficult to describe the taste with words unless you try it yourself. Furthermore this dessert is sweeten by gula melaka (a kind of coconut sugar) which gives it a distinctive taste which leaves you craving for more.

Friday 17 March 2006

Barley, Ginkgo Nut & Beancurd Soup

These few days the weather was pretty hot and humid so it is best to drink more water, soup or even a bowl of cooling dessert. This afternoon I prepared mum’s favourite dessert which is the “Barley, Ginkgo Nut & Bean Curd Soup (白果,薏米和腐竹)”. This is a famous Cantonese dessert which is usually taken by pregnant lady because there is myth saying that those mum-to-be who drinks this will help the unborn baby to have a fairer skin. And in order to the creamy version, you need to get hold of the correct type of dessert bean curd sheet too.

Tuesday 7 February 2006

Creamy Red Bean Dessert

My mother-in-law loves to make this red bean "红豆沙" dessert during Chinese New Year and we always ask for second helping because of its smooth texture when compared to those serve in some of the Chinese restaurants. So when I saw a related recipe in one of the forum, I decided to give it a try since the steps are pretty easy to follow.

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