大雄 的 广西汤圆

这是大雄煮的广西汤圆。十足大雄的味道、乡愁和性格。

浓浓的鸡汤，看起来里很有家的味道。汤香里溢着八角气味，喝在嘴里八角味更加霸道。不过，多喝几口便习惯了。不爱八角的人肯定不爱喝，勉强不来。爱吃又随时有得吃的，也是一种幸福。

汤里份料十足，汤甜肉滑。咸咸的汤里隐隐可见珍珠般大的汤圆。习惯了甜汤圆，咸汤圆吃起来还是第一次。却也不难接受，即吃得饱、又暖肚来好睡觉。

大雄烧的菜如此，大雄的性格也如此。

汤圆 Tangyuan

汤圆 tangyuan is a delicacy made of glutinous rice flour, served during 冬至winter solstice.  Tangyuans are rounds, plain or stuffed, often brightly coloured, and are served in sweet or savory soup.

Tangyuans can be stuffed with crunched peanut-sugar, sesame paste, gula melaka, or anything sweet.  The soup can be as simple as sweetened-ginger to pandan-flavoured, or a complicated savory soup...  I normally had my tongyuans in sweet soup, never in my life having them in savory soup.  I also like it coated with crunched sweetened peanut.

Making tangyuan is very simple : mix glutinous flour with water to make a dough, not too damp and not too dry.  Too damp it will ‘melt’, too dry it will ‘crack’...

Then, shape it into spheres of about 7cm Æ  ( bite size )... The tangyuans shouldn’t be too big, as it will be difficult to chew and swallow.  This process is undoubtedly the highlight of tangyuan-making.  Friends and family members gather together ( reunion ), making tangyuans of variable sizes and colours...

Finally, put the tangyuans into boiling water.  The tangyuans will float when cooked...

Scoop them out, and buon appetito!

a mess !

another disaster...

wa lau ye !

shape up !

fun process...

indeed food for fun !

ta da !!!

Mike is testing...

Ani is doubtful...