木瓜 风云 之 完结篇

续上回半粒木瓜被打入冷宫（冰箱），今天终于重见天日。

基于不浪费食物的原则下，¼粒木瓜被可妮下锅炒了。色香味都全了，就是甜了点。无奈！

既然改不掉木瓜的甜，索性将余下的¼粒木瓜煮木瓜糖水。加玉竹、杞子、红枣、百合、白糖，慢火褒2句钟。终于出了一锅可入口的甜木瓜汤了。

南瓜糖水 Pumpkin Tongsui - Experimental Cooking

Ingredients :

1. Pumpkin, skinned, in chunk, 1kg

2. 2 liter water

3. 100g  pearl tsagu

4. sugar, 4 table spoon

First, cook the pumpkin in the water till they are cooked and softened.  Add in the sugar.

Meanwhile, in another smaller pot, boil the pearl sagu till they turned translucent. ( see smaller picture )

Puree the cooked pumpkin with a food processor. 

Add in the pearl sagu.  Stir to mix well.

Serve hot.

 

cooked pearl sagu are translucent

薏米水 Job's Tears Drink

Bring to boil some 100g of Job's tear in 4 liter of water, then simmer for about 1 hour.  By then, the water had been reduced to half of the original volumn.
 
Add in more water to compensate the losses.  Bring to boil again.  Add about 7 table spoon of sugar.
 
The grains can be consumed together.  I prefer to blend it... easier to gulp it down...
 
Serve hot or chilled... with a slice of lemon, or not.

Sweet Potato tongsui

a simple sweet potato tongsui :

 cut sweet potato into bite-size cubes,

boil with water in a nice big pot,

put in sago pearl, if you like it,

and pandan leaves,

and a generous portion of sugar !

Bring to boil till the potato is cooked .

as simple as a... b... c... !

花生糖水 Peanut Tongsui

Pressure-cook peanut in 3 liter water for about 20 minute, together with sugar and coconut milk.  Cook till the peanut softened….



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...

Green Bean Soup 绿豆汤

Mung beans, are commonly used in Chinese cuisine, especially in desserts and cookies.  They are called 绿豆, which literally means ‘green bean’.  It is actually seeds of Vigna radiata.

绿豆汤 is sweetened green bean soup savoured by the Chinese as a dessert, served hot or chilled.  It is believed to have ‘cooling’ property.

It is often cooked with pearl tapioca, flavored with pandan leaves.  The Malay tends to adds coconut milk into the broth to make it more creamy.

I myself like it to be more watery ( less bean, more water ), blended and served chilled, especially during hot days.

Redbean Paste 红豆糊

Ingredients :
+ 200g red bean / azuki bean ( seeds of Vigna angularis ) 红豆
+ 100g black glutinous rice 黑糯米 ( Oryza sativa var. glutonisa )
+ 50g chinese dried swetened date 干密枣 ( sweetened fruit of Ziziphus zizyphus, dried )
+ 50g dried longan ( dried aril of Dimocapus longan fruit ) 桂圆
+ 50g white granular sugar 白糖
+ little bit of pandan extract
+ 3liter water
+ some coconut milk ( extract of Cocos nucifera flesh)

Methods :

1. pre-soaked the glutinous rice and red bean for at least 30 minutes...
2. put all ingredients into a presure cooker...
3. cook for 15 - 20 minutes...
4. blend the cooked ingredients with food proccessor...
5. serve hot or chilled, with coconut milk.

Bubur cacar

Bubur cacar ( 0r bubur caca, or some call it bubur cha cha ) is a local delicacy loved by every age group of all ethnic. As far as it may concern, bubur cacar is a local delicacy for most SE.Asean countries.

Taking that into consideration, recipes from every localities, every home are unique.

The basic ingredient are usually sweet potato, yam, pumpkin, coconut milk and pandan leaves for flavoring. Some may include banana, papaya, durian, tapioca, black-eyed peas, gluttonous rice, gula melaka etc., what ever you can think of ...

My recipe, is simple. As usual, a lazy one too.

Sweet potato, 400g, diced 1cm x 1cm
Yam, 400g, diced 1cm x 1cm
Pumpkin, 400g, diced 1cm x 1cm
( that's relatively lots of work for a lazy recipe )
pearl sagu
water, of course, 2 liter
Coconut milk.... some
Sugar, 100g or more
little bit of pandan flavour extract

Put everything ( except the coconut milk ) into a pot, bring it to boil for about 15 - 20 minutes.... and it's done ! Serve hot or chilled. Enough for 5 - 8 person, I presume. Add in the coconut milk only when ready to eat.

Tongsui 糖水2 之‘饮’

糖水，顾名其义，甜之水。但在粤语却是以‘食’糖水而非 ‘饮’之。糖水多数煮得较浓，如花生湖、红豆沙、绿豆沙、芝麻糊、杏仁糊等都以少水煮成糊状。番薯汤、腐竹薏米水则煮得较稀，故可理所当然 ‘饮’之。

吾爱饮糖水，所以煲的糖水都用多水，煮得稀稀的，又甜又香，热天冷饮，人生一大享受！

Tongsui 糖水

Tongsui 糖水, is a collective term for any sweet, warm or chilled soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ( so it was said ).

There is a wide variety of tongsui, ( of some I never heard of ) namely black sesame paste 芝麻糊 , douhua豆腐花 , egg tongsui 鸡蛋糖水, got fan 葛粉, gui ling gao 龟苓膏, hasma 雪蛤, red bean soup 红豆汤, sai mai lo 西米露, mung bean soup 绿豆汤, six-flavors六味, peanut paste soup花生糊, steamed egg custard 炖蛋, sweet potato soup 番薯糖水, sweet almond soup杏仁糊, sweet walnut soup. ( http://en.wikipedia.org/wiki/Tongsui )

Are tongsui belong solely to Cantonese cuisine ? I doubt it. I am a Hokkien, but my family had as far as I can recall, served tongsui as such as red bean soup, mung bean soup, sweet potato etc.






糖水之谈 ？! 免谈！

不然！糖水之可在粤菜占一席， 并非无过人之处。以简单的材料煮出不简单的糖水， 何曾简单！

又、糖水之所以甜， 不止在于糖的分量，而是在于心 ( Ongzi’s 煮义论 )。 固汤水之谈， 非泛泛之谈也！

叁、糖水之谈，旨在抛转引玉。吾厨艺不精，煲糖水非我所长，还请各位多多指教。

再说，煲糖水非人人精、非人人懂，无人写，岂何以学？多一人写，则多一人传。何乐不为？