Skip to main content
logo
Food Advertising by

Jackfruit Mung Bean Sweet Soup ~ 绿豆糖水


I've frequently made this mung bean sweet soup or 'tong sui' during this crazy, hazy weather but this is the first time that I'm serving it with freshly shredded jackfruit or  大樹菠蘿 .     
An Indonesian friend gave me the idea for she said that it was the normal practice in her kampong.  I was a bit skeptical at first but I believe that there's no harm in trying some thing new.   The jackfruit did add some fragrance to the sweet soup and made it more delicious!





Recipe for Jackfruit Mung Bean Sweet Soup ~  绿豆糖水

Ingredients                      

  • 300 gm mung beans
  • Jaggery powder to taste
  • 2.1/2 litre water
  • 5 pieces screwpine/pandan leaves, slit and tied like a bunch
  • Jackfruit, shredded
Method

  1. Wash the mung beans and boil in a pot of water.   Add in the pandan leaves and boil till the beans have softened.
  2. Add in the jaggery powder, mix well to taste.
  3. Before serving, top the sweet soup with some shredded jackfruit.



Comments

  1. Jackfruit..how exotic and delicious!

    ReplyDelete
  2. I have such food only in restaurants! And his soup looks even better :D

    ReplyDelete
  3. Cheah, This 'tong sui' with jackfruit sounds so delicious. I definitely want to try it one day. Thanks for sharing :)

    ReplyDelete
  4. Sounds very exotic! I have never tried jackfruit before but fascinating. The photographs are beautiful!

    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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm