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Fried Tang Yuen ~ Winter Solstice Festival or Dongzhi 2013


The Winter Solstice Festival or 'Dongzhi' falls on  this Sunday, 22nd December.  Again, glutinous rice balls called tong yuen/tangyuen generally  with sweet fillings are eaten today.  For a change, I made them savoury this year, fried with minced meat.  It was well received by family members and I was happy as it was treated as a meal!






Recipe for Fried Tang Yuen

    Ingredients

    • 150 gm minced pork
    • 2 Shitake mushrooms, soaked, stemmed and diced
    • 30 gm dried shrimps, chopped
    • 250 gm tong yuen
    • 2 pips garlic, chopped
    • Spring onions, chopped
    • Sesame oil to drizzle
    Seasoning for the minced pork
    • 1 tsp each of light soya sauce, cornflour
    • 1/4 tsp each of seasalt, sugar
    • dash of pepper

    Method
    1. Heat up a pan with some oil, saute the chopped garlic till fragrant.
    2. Add in the dried shrimps, followed by the mushrooms and the marinated pork.  Sprinkle on some water and stir-fry till cooked.
    3. Meanwhile, cook the tong yuen with some boiling water.  Strain off water and add to the meat mixture.  Give it a good stir to mix well.
    4. Fine tune to taste.
    5. Toss in the spring onions, mix well.
    6. Drizzle on some sesame oil.
    7. Serve immediately.


    8. Have an enjoyable 'Dongzhi' with your loved ones. 
       I'll be taking a break over X'mas and the New Year.  See you all in 2014!
      And

      Here's Wishing everyone of you
       A Very Merry X'mas and A Blessed New Year!

Comments

  1. This is interesting, looks delicious! Happy Dong Zhi, Merry Xmas and Happy New Year to you too!

    ReplyDelete
    Replies
    1. Yes, it's delicious, something different from the norm. Merry X'mas and Happy New Year to you and your family too!

      Delete
  2. It reminds me of fried rice cake...but tang yuen sounds and looks even better!

    ReplyDelete
    Replies
    1. Now that you mentioned it....yes something like fried rice cake.

      Delete
  3. Hi Cheah, how I wish I can deviate in preparing Kuih Ee like this. Looks good like the Hakka Yam Abacus. Merry Christmas and a good new year ahead to you.

    ReplyDelete
    Replies
    1. Oh, sometimes a deviation from the traditional can be exciting, Kimmy!

      Delete
  4. Happy Belated Dongzhi! Your friend tang yuen looks interesting. Frying give tang yuen a new twist and it reminds me of yam abacus seeds.

    ReplyDelete
    Replies
    1. Thank yo, Veronica. Many of you share the same opinion that they resemble yam abacus seeds!

      Delete
  5. Oh, sound very good, like Hakka Yam Abacus! Happy Dongzhi to you..

    ReplyDelete
  6. so special...reminds me of that yam abacus bead dish! Merry christmas to you too!

    ReplyDelete
    Replies
    1. So many share the same opinion that it resembles the yam abacus! Merry X'mas and all the best for the New Year too!

      Delete
  7. That's interesting !
    Never tried fried tangyuan before. I often have sweet or savoury tangyuan in soup. Must try some time. Thanks for your idea.

    ReplyDelete
  8. Cheah , I love the idea of savoury tong yuen , so delish ! Sort of like rice cakes , right ? :D

    Merry Christmas and Happy New Year to you and your family !

    ReplyDelete
    Replies
    1. Merry X'mas and Happy New Year to you and your family too. Yes, round rice cakes!

      Delete
  9. Oh Cheah, I wish that I would have made my visit here sooner. I have been slowly learning about the Winter Solstice Festival and I am so intrigued by its tradition. Perhaps next year you will help me with a post on my blog for the season:)

    The festive rice balls look heavenly. Little sun balls of light:) Thank you so much for sharing...Enjoy your time off and Happy New Year!

    ReplyDelete
  10. Hi Cheah,

    Wishing you and your loved ones a great 2014 ahead! Cheers!

    ReplyDelete
  11. Thanks for sharing .
    It looks yummy !

    ReplyDelete
    Replies
    1. You're most welcome and thanks for dropping by.

      Delete

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