Skip to main content
logo
Food Advertising by

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
     

Comments

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

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

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

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

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

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

      Delete
  6. 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. 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. You enjoy the festival with your family too, Sonia!

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

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

    ReplyDelete
  10. 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. 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

Pandan Ogura Cake ~ 班兰相思蛋糕

This Pandan Ogura Cake is soft, moist and light and the texture resembles that of a chiffon cake but baked in a normal cake pan.  There are many variations of ogura cake with different flavours and I've baked with Greentea and Orange flavour before.





Pandan Ogura Cake  ~  班兰相思蛋糕
Ingredients (A)
5 egg yolks
1 whole egg
1/4 tsp salt
65 ml canola oil
90 ml pandan juice
70 gm plain flour
(B)
5 egg whites
70 gm caster sugar
1/4 tsp cream of tartar

Method
In a bowl, whisk egg yolks and whole egg till well combined.  Add in oil, pandan juice and salt, whisk thoroughly.  Sift in flour, mix well.In a clean bowl, whisk  egg whites till foamy, add in cream of tartar and gradually add in   sugar.   Whisk till stiff peaks form but not dry.Fold in 1/3 meringue into the egg mixture, mix well and then pour this mixture into the   remaining meringue.   Mix well.  Pour batter into a lined 8 inch square pan.  Tap the pan a bit to remove air bubbles.Steam bake in a preheated oven @ 150 deg.C for 60 mins.…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Homemade Salted Chicken ~ Confinement food ~ 盐烤鸡

This is a very simple chicken dish, easy to prepare, good to serve at a meal and also suitable as a confinement food for new mothers.   The four ingredients are of course, a free-range chicken, seasalt, Tang Gui 当归 (Angelica Sinensis)and Bei Qi  北芪 (Astragalus Membranaceus).  


Homemade Salted Chicken ~  Confinement food ~   盐烤鸡 Ingredients 1 kg free-range chicken 3 tsp ground seasalt 6 piecesTong Gui 6 pieces Bei Qi
Method Tear up the pieces of Tong Gui and Bei Qi Clean up the chicken, pat dry and rub seasalt all over the chicken. Mix up the herbs and put into the cavity of the chicken Marinate for a few hours, preferably overnight, refrigerated Remove from fridge, leave at room temperature Place the chicken into a rice cooker with a 4 mm forged thick pot Cook till chicken is tender using the 'Cook' function