Skip to main content

Savoury Tong Yuen for Dongzhi aka Winter Solstice Festival

    

I fast forwarded Dongzhi aka Winter Solstice and celebrated it early.  Made these Savoury Tong Yuen or glutinous rice balls  and had this for lunch with my family.  Normally, I would make sweet tong yuen but this year I thought I'd try something different which will double up as a meal as well instead of having it just for dessert.  Dongzhi falls on this Friday, 21st December 2012.






Recipe for Savoury Tang Yuen

For the ingredients and method of  making Tong Yuen, please click 'here'.

    Ingredients   
    • 150 gm pork or chicken fillet
    • 4 dried Shitake mushrooms, soaked, stemmed and sliced
    • Chicken stock
    • Vegetables of your choice
    • Seasalt to taste
    • Sesame oil
    Seasoning for meat
    • 1 tsp light soya sauce, 1/2  tsp seasalt, 1/4 tsp sugar, a dash of  pepper
    Method
    1.  Bring the chicken stock to a boil, add in the mushrooms and marinated meat, simmer on low heat till cooked.
    2.  Fine tune to desired taste and add in the vegetables.
    3.  Ladle the boiled tong yuen onto serving bowls, top up with the chicken broth, drizzle on some sesame oil and a dash of pepper.
    4.  Serve immediately.
     
     Happy Dongzhi ~ Winter Solstice 
    to those who celebrate this festival on Friday 21st December 2012
     
Labels:

Comments

  1. AmeliaDecember 18, 2012 at 1:50 PM

    Hi Cheah, your comfort soup look delicious. I've yet to try savoury tong yuen, always go for sweet type.
    Thanks for sharing your recipe. Have a nice day.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 18, 2012 at 9:43 PM

      Actually, savoury is not too bad. You can give it a try. You enjoy your day too!

      Delete
  2. MelDecember 18, 2012 at 2:11 PM

    This is the first time I came across savoury tang yuan....a look at it, it look like fish ball in that pork mushroom soup. Just wonder what my family would comment if I made this savoury tang yuan to them. Well good for a change, right?

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 18, 2012 at 11:26 PM

      Yes, from a distance really look like a bowl of fish balls in some soup!

      Delete
  3. ElinDecember 18, 2012 at 3:33 PM

    Cheah...Happy Winter Solstice to you and family :) Have a wonderful one too. Savory one would be nice too.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 18, 2012 at 11:27 PM

      Thank you, Elin. You enjoy the festival with your family too!

      Delete
  4. KimmyDecember 18, 2012 at 3:35 PM

    Hi Cheah, love this. Cooked these before not during 'Tang Cheh' in Hokkien. My mum and MIL have their own recipes for sweet glutinous rice balls. On this day, I don't prepare any cos' I won't be at my own home.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 18, 2012 at 11:29 PM

      I suppose you'll have dinner in your MIL's place. Good, no need to cook!

      Delete
  5. Mich - Piece of CakeDecember 18, 2012 at 4:34 PM

    Your savoury tang yuan looks good. I have never eaten this before, only sweet ones and did not know we can make it in soup!

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 18, 2012 at 11:30 PM

      It's good to experiment, makes cooking more interesting!

      Delete
  6. Baking DiaryDecember 18, 2012 at 5:20 PM

    Waa... very nice looking tong yuen, have not tried the savory version before....looks delicious, must taste like mee sua or pan mee type of soup right? Happy Winter Solstice to you!

    ReplyDelete
  7. Sonia ~ Nasi Lemak LoverDecember 18, 2012 at 6:21 PM

    Yours look exactly like my mom used to cook for us when we were young, i going to cook this on Tong Yuen day. Happy Dongzhi ~ Winter Solstice to you too.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 18, 2012 at 11:32 PM

      You enjoy the festival with your family too, Sonia!

      Delete
  8. My Little SpaceDecember 18, 2012 at 7:06 PM

    Whoa Cheah, what an interesting savoury tang yuan. I have yet try it myself. Looks really mouthwatering.
    Hope you're enjoying yourself on this holiday season.
    blessings, Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 18, 2012 at 11:33 PM

      You should give it a try, something different. You enjoy your holidays too!

      Delete
  9. Angie's RecipesDecember 19, 2012 at 11:25 PM

    I have never had a savoury tangyuan soup. This looks like a must-try!

    ReplyDelete
  10. Yummy BakesDecember 20, 2012 at 9:31 AM

    I didnt even know its Dongzhi until I met my neighbour last night. I have never eaten savory tang yuen - looks good from the photos.

    ReplyDelete
  11. mui muiDecember 20, 2012 at 10:58 PM

    Cheah,
    Your savory tong yuan looks so yum. I like having it hot...heehee it is very comfort having it hot when you blow it a little and sip from the chinese spoon ...:p
    I only learn how to enjoy this savory type of tang yuan after I married to my hubby ..LOL because my mil they like savory type and my mum use to cook it sweet.
    I found that you add shiitake mushroom to your tang yuan which I never try ..Mmmm..must be more tasty adding that. Will try adding that .
    Happy Dongzhi to you and your family : )
    mui..^^

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more