Updated Recipes Issued For http://www.guaishushu1.com from 14 December to 26 January 2016

INTRODUCTION

I am sorry that I did not updated this old blog since i have the new blog http://www.guaishushu1.com. However, this blog is still alive.

Just an update, the 24 posts that I have issued in the last weeks are as follows. Please click on the title or picture to go to individual recipes in the new blog. If you are following my old blog www. https://kwgls.wordpress.com, I would appreciate if you can follow the new blog too..

Due to the transition to this new blog, I have in in fact missed out a lot of readers of the old blog (https://kwgls.wordpress.com) who are still not away of the new blog http://www.guaishushu1.com. I just hope that they have a chance to see this update and follow me to get new recipes. On and off, I will update this blog and some sections of the old blog will be closing soon after Chinese New Year.


SPECIAL COMPILATION OF 80 CHINESE NEW YEAR RECIPES–PART 1–Cookies, Snacks and Cakes ( 80 春节食谱汇编 1–糕点和曲奇)

compilation-cny-20162_thumb.jpg

Poon Choi aka Peng Cai or Basin Dish (盆菜)

IMG_5133_thumb.jpg

Red Bean Niangao (红豆年糕)

IMG_4876

Auspicious Koi Agar Agar (吉祥鲤鱼燕菜)

IMG_4238

Agar Agar Sweets (燕菜糖)

IMG_5424_thumb.jpg

Monkey Fortune Biscuits (猴王贺饼)

IMG_4026_thumb.jpg

Chickpeas cookies (马豆酥)

IMG_5205_thumb.jpg

Cashew Nut Cookies (腰豆酥饼)

IMG_3753_thumb.jpg

Coffee Cookies (咖啡曲奇)

IMG_4362

Chinese Almond Biscuits (杏仁酥饼)

IMG_3121

Oreo Milky Biscuits (Oreo 奶香饼干)

Oreo Milky Biscuits (Oreo 奶香饼干) 26

Traditional Flower Moulded Chinese New Year Snack–Honeycomb cookies, Kuih Loyang aka Kuih Ros (蜂巢饼或糖环)

IMG_3331_thumb.jpg

Kampar Chicken Biscuit (Kai Zai Paeng or 鸡仔饼)

IMG_4513_thumb.jpg

Lemon/Orange Meringue Kisses or Ice Cream Cookies (香橙蛋白霜饼/冰淇淋饼)

IMG_3848_thumb.jpg

Prune Lapis (黑枣千层蛋糕)

IMG_3220_thumb.jpg

Special Compilation On Egg White Recipes (蛋清食谱特别汇总)

PicMonkey-Collage2_thumb.jpg

Braised Egg Whites (卤蛋白)

IMG_3620_thumb.jpg

Classic Cottage or Shepherd Pie (牧羊人馅饼)

IMG_3483

Korean Ginseng Chicken Soup–Samgyetang (삼계탕 韩式人参鸡汤)

IMG_3050_thumb.jpg

Braised Sea Cucumber With Minced Meat (海参酿肉)

IMG_5111_thumb.jpg

Chinese Preserved Radish Steamed Fish (菜脯蒸鱼)

IMG_2876

Sambal Stingray (烧烤魔鬼鱼)

Sambal Stingray (烧烤魔鬼鱼) 36

Sichuan Style Dried Fried French Beans (干煸四季豆)

IMG_2060

Mixed Fruit Log Cake (杂果树桐蛋糕)

IMG_1773

 

 

Updated Recipes Issued For http://www.guaishushu1.com

i am sorry that I did not updated this blog since i have the new blog http://www.guaishushu1.com. However, this blog is still alive. Just an update, the posts that I have issued in the last weeks are as follows. Please click on the title or picture to go to individual recipes. If you are following my old blog www. https://kwgls.wordpress.com, I would appreciate if you can follow the new blog too..

Swine Stew Soup aka Pig Organ Soup (潮州猪杂汤)

IMG_6459

Lemon Mid Wings (柠檬鸡翅)

IMG_1257

Cranberry Biscuits (蔓梅饼干)

IMG_1194

Egg White Almond Crisp (蛋白杏仁瓦片)

IMG_1036

Apple Crumble Muffins (苹果小松饼)

IMG_0670

Chocolate Nestum Finger Biscuits (巧克力麦片手指饼干 Biskuit Jejari Nestum Coklat)

IMG_0854

Almond Barley Dessert (薏米杏仁糊)

IMG_0715

Traditional Shell Snacks?–Kuih Siput (螺旋饼)

IMG_0583

Oreo Muffins (Oreo 小松饼)

IMG_9898

INTRODUCTION

Oreo is a trendy cookie and it seems that any recipes that have Oreo cookies will receive great attention. It is definitely one of the most successful product that Nabisco has introduced.

IMG_9874

My kids loved to eat Oreo and since I have a packet at home, I thought I might as well churn into some Oreo muffins and share with readers. Since October 2014, I has only shared one muffin recipe  it is time to create some recipes.

IMG_9880

You will be surprised that readers who excel in the preparation of chiffon and ogura cakes failed terribly in the preparation of muffins. Again, for muffins, not to over mix the batter is critical.

IMG_9886

Essentially, muffin is just a mixing of dry and wet ingredients lightly and swiftly.. Unlike other cake batters that need to mix until well combined, always remember that lumpy batter is acceptable or recommended for muffins. If you stir too much, gluten will be formed and your muffin will become kuih like structure.

IMG_9890

Preparation of muffins is fast, baking is also fast and taste is good. It is very suitable for working mothers.

IMG_9888


WHAT IS REQUIRED

Servings: 6-7 medium muffins depend on size.

IMG_9856

  • 125 grams of butter (melted)
  • 125 grams of brown sugar or castor sugar
  • 120 grams of self raising flour
  • 100 grams of Oreo biscuits
  • 50 grams of fresh milk
  • 2 eggs
  • 1/8 teaspoon of baking soda (optional)
  • Extra 2-3 Oreo biscuits for toppings

IMG_9882


STEPS OF PREPARATION

  • Pre-heat the oven to 180 degree Celsius.

PicMonkey Collage1

  • Melt the butter in the microwave. Add the beaten eggs and milk , stir until well combined. Set aside.

  • In a food processor, blend Oreo biscuits until fine. If you do not have a food processor, you can always put in a plastic bag and use something hard to pound it .

PicMonkey Collage2

  • In a mixing bowl, put self raising flour, baking soda, brown (or castor) sugar , stir until well mixed.Make a well in the centre.  Gradually pour the egg and butter mixture. Use a fork or tablespoon to lightly and swiftly mix the batter. Note that lumpy batter is acceptable.

  • Transfer the batter to the muffin cups filling at least 80% full. Top with additional Oreo crumble if preferred.  Bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or when a skewer inserted into the centre comes out clean. Timing will depend on size of muffin and individual oven. Muffin taste better after one night of resting.

IMG_9892



CONCLUSION

All muffin recipes are simple and straight forward and do give it a try if you are an Oreo  fan.

IMG_9894

Hope you like the post today. Cheers and have a nice day.

IMG_9876


For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

IMG_9868

Matcha Cream Cheese Pineapple Rolls (绿茶奶酪凤梨卷)

IMG_9608

INTRODUCTION

I have my popular Golf balls pineapple tarts in this post  Golf Ball Pineapple Tarts (凤梨酥)- Part 2

IMG_38481

I also have the open face traditional pineapple tarts in this post: Open Faced Pineapple Tarts (凤梨挞)

IMG_78811

In this year, I have issued the Taiwanese Pineapple Cakes in this recipe: Taiwanese Pineapple Cake (台式凤梨酥)

IMG_2954

But I am lacking another popular pineapple tarts recipe in the form of rolled dough or pineapple rolls.. So I thought this year I will share with readers this pineapple rolls to make my pineapple tarts recipes complete.

IMG_9591

I am rather unhappy with my new kitchen gadget, the special rolling pin for this pineapple rolls. I did not research before I bought this cheap gadget in a bakery shop.. When I tried to use, I found that it is not as easy as what I thought. In fact, it is quite tough as the dough is pressed and difficult to roll.

IMG_9622

Subsequently, I search in the internet and I found that there is another type of pump which will give a better shape for rolling. I would advise if you do not have any gadget and intend to buy, do buy those that come with a piston type.

IMG_9612

In the previous year, many readers are asking me if I have any cream cheese pineapple tarts dough recipe, so i have decided to incorporate this cream cheese and added a green tea flavouring. The taste is delicious and texture is nice but personally, I would prefer the traditional golf balls type of pastry which you can refer to the post above.. But if you are looking for a change, you can always tried this..

IMG_9626

I have a big Kenwood Chef mixer, and at time it becomes a burden for the preparation of a small quantity of dough or creaming with butter. Therefore, I have resorted to the use of a food processor in the preparation of dough. This is not a must, you can always use the traditional “rubbing method” or “creaming method” of creaming butter and sugar until light and fluffy. Feel free to use the method that are most suitable to your work flow.

IMG_34631

If you need quick and easy pineapple jam recipes, you can refer to this post: Quick and Easy 30 minutes Homemade Pineapple Jam (30 分钟简易凤梨酱)

IMG_9600



WHAT IS REQUIRED

Servings: About 30-40 rolls depending on size

IMG_95741

  • 400 grams of ready made pineapple jam (divided into 40 pineapple jam rolls of about 10 grams each)
  • 400 grams of cakes flour (10% or 25 grams can be substitute with corn flour or custard powder)
  • 125 grams of cold butter 
  • 125 grams of cold cream cheese
  • 30 grams of icing sugar
  • One egg (lightly beaten)
  • 1 teaspoon of matcha green tea powder

Note that this dough can also be used for golf ball pineapple tarts and open face pineapple tarts

IMG_9604



STEPS OF PREPARATION

PicMonkey Collage1

  • Shape the pineapple jam into an oblong shape of your desired size. In this illustration , it is about 2 cm long with 1 cm diameter.

  • In a food processor, place the butter, cream cheese, flour , icing sugar and green tea powder, pause blend for 1 minute until the flour and butter and cream cheese combined and become crumble form. Add the beaten eggs, pause blend again until it forms a pliable dough. If it is too dry, you can add milk tablespoon by tablespoon. If it is too wet, you can add flour tablespoon by tablespoon . Do not over blend as it may yields gluten that make the dough chewy. Normal creaming method of beating butter, cream cheese and sugar until light and fluffy can be used too.

  • Transfer the dough out to the work surface, if it is too soft, chill in the fridge for 15-30 minutes or  until it is easier to handle.

PicMonkey Collage2

  • Pre-heat the oven to 160 degree Celsius.

  • Take some portion of the chilled dough, place on top of a baking paper, put another piece of baking paper on top, roll it to about 3-4 mm thickness. Take away the top covering baking paper, use the special rolling pin to roll it once for the pattern to appear. Take one dough and roughly measure the size the required. Cut into required size using either a knife or pizza rolling knife.

PicMonkey Collage3

  • Carefully turn over the dough, put a pineapple jam on top on one part of the dough and it ensuring that all the jams are covered. Transfer the pineapple rolls to the baking tray, egg wash if preferred  and baked in the pre-heated oven of 160 degree Celsius for 12-15 minutes.

  • For egg washing, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift before application.

IMG_9618


CONCLUSION

i  believed this must be one of my ugliest looking batches of pineapple tarts .. Though taste is good but I believed the look can be further improved. Do give it a try if you wanted a change this year.. It is still melt in the mouth with tint of green tea flavour in the dough. It does go well with the pineapple jam.

IMG_9620

Hope you like the post today. Cheers and have a nice day

IMG_9610


For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

IMG_9614


Miso Braised Saba (味增鲭鱼)

IMG_9428

INTRODUCTION

I have been cooking my fish using miso paste for at least a few years..

IMG_9424

There is once when I am running out of Chinese fermented soya beans or tau cheo in my kitchen, it suddenly cropped out from my mind to substitute these tau cheo with miso paste.. Yes, the taste blends very well with what I am cooking. In fact, I found that it is an extremely good substitute for miso since miso is in a paste form whereas we need to break the fermented soya beans for the flavour to develop in our cooking.

IMG_9422

Taste is slightly different from tau cheo but delicious. Out of my curiosity , I goggled “ Miso Saba” and apparently, Japan does have such a dish. After reading a few recipes, I have designed my own recipes which is much simpler but deliciousness will not be compromised.

IMG_9420

Preparation is as easy as ABC with very simple ingredients and some can be omitted if desired. Since Miso is already a full flavour agent, there is not much seasonings you need to add.. What I have added is a small quantity of sugar to negate the slight saltiness.

IMG_9416

This dish is great to go with rice and the sauce is especially tasty. Family members finished the dish in seconds.

IMG_9438



WHAT IS REQUIRED

Servings : 4-6 adult servings

IMG_93991

  • 2-3 Saba fillets
  • 1-1.5 tablespoon of miso paste
  • 1 tablespoon of Japanese rice wine , mirin (optional)
  • 1/2 tablespoon of white sugar (optional)
  • 3 cm of ginger, sliced
  • 3 cloves of garlics
  • About 2 cups of water
  • 2 stalks of spring onion

IMG_9436


STEPS OF PREPARATION

PicMonkey Collage1

  • This step is optional if you can eat fish with bones . Turn the fish fillet with the flesh facing you. Pluck out the bones at the middle of the fish fillets.

  • Put the miso paste with about  2 cups of water , stir until well combined. The volume will depends on the size of your frying pan. if your pan is big, you may need a bit more. The water should at least cover the fish .

  • In a pan, put one tablespoon of oil, pan fried the fish for 1-2 minutes until the fish meat has turned beige. Add in the ginger slices and garlic cloves, sauté for 1 more minute. Add the miso solution and bring to boil. Once it boils, turn the heat to medium and let it simmer for 3-4 minutes. Before off the heat, add the sugar and stir until the sugar dissolved. Off the heat and sprinkle with chopped spring onion before serving.

IMG_9430



CONCLUSION

The last 2 posts on Assam Fish and Stew Halibut received quite a favourable response. Members of Facebook Group are trying out the recipes. I have therefore decided to share this recipe too. I will not insist to use Saba in this recipe, but I would recommend the use of a deep sea fish where there are more omega fatty acids and smoother meat texture. Salmon is definitely a good choice and of course good fish like threadfin fillets can always be used.

IMG_9412

Hope you like the post today. Cheers and have a nice day.

IMG_9426


For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

IMG_9408

Chocolate Crinkles Cookies (巧克力皱纹曲奇)

IMG_9379

INTRODUCTION

Members of Facebook Group is asking me for Christmas cookies recipe. I do have some recipes in the previous year and i thought I might also share some new recipes this year.

IMG_9371

The recipe that i have chosen is chocolate crinkle cookies. Hmmm, I do not know when this cookie become popular and it seems that in the recent months, i have seen a few posts of this cookies.

IMG_9385

The cookies look rather different from other cookies. It has a unique outlook resemble a mushroom . This was  resulted from the dough expansion during cooking. As it expands, a unique design is created.

IMG_9365

It is a dark chocolate cookies that are very chocolaty , soft and chewy in the inside and firm on the exterior. Personally, I think it is a rather presentable trendy gift to be given to friends..

IMG_9359

Preparation is very easy. The rule of soft chewy cookies is not to over bake the cookies. If you prefer crispy cookies, you will need to  extend the baking timing.

IMG_9395



WHAT IS REQUIRED

Servings : About 25-30 cookies

IMG_93391

  • 50 grams of butter, at room temperature
  • 200 grams of dark  cooking chocolate
  • 80 grams of white sugar
  • 2 eggs
  • 200 grams of self raising flour
  • 1/8 teaspoon of baking soda
  • 100 grams of icing sugar (for dusting)

IMG_9397


STEPS OF OPERATION

PicMonkey Collage1

  • Microwave the cooking chocolate for 1 minute. Set aside for cooling. You can also melt the chocolate using ban marie method.

  • In a stand mixer, cream the butter and sugar until light and fluffy. Add the melted chocolate follow by the eggs. Beat until well combined.

PicMonkey Collage2

  • Sift in the flour and baking powder, use the machine lowest speed and stir until well combined. Chill the dough in the fridge until the dough is firm enough and does not stick to your hand .

  • Pre-heat the oven to 165 degree Celsius.

PicMonkey Collage3

  • Take about 1/2 tablespoon of the dough, use hand to shape round and put it in the bowl of icing sugar. Roll it and let the dough coat as much icing sugar as possible. Transfer to the baking tray and leave adequate space for expansion. (at least 5-6 cm apart)  Bake in the pre-heated oven of 165 degree Celsius for 8-10 minutes or until the edges are slightly firm.

IMG_9383



CONCLUSION

This cookie is addictive and definitely suitable for a chocolate lover. I have already cut the sugar by 20% in this recipe and I will not recommend any further reduction. I hope this will benefit those readers who are looking for some Christmas cookies. You can easily modified this recipe by adding some red colouring and become a red velvet crinkle cookie.

IMG_9369

Hope you like the post today. Cheers and have a nice day.

IMG_9391


For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

 IMG_9367

Hakka Savoury Tangyuan (客家咸汤圆)

IMG_9178

INTRODUCTION

There is no need to ask me when is Winter Solstice festival, it is always 3 days before Christmas , on 22nd December each year.  I am sharing this post earlier because I just want to fulfil my blogging agenda of sharing one tang yuan recipe per year.

IMG_9188

In the first year, I have shared the basic tangyuan recipe in this post: Time To Celebrate Winter Solstice–Chinese Tangyuan or Glutinous Rice Balls . In this post, i have also shared about the background of tangyuan.

IMG_45731

Last year in 2015, i have shared the an alternative to normal tangyuan , sweet pumpkin tangyuan in this post: Pumpkin Glutinous Rice Balls aka Pumpkin Tangyuan (南瓜汤圆)

IMG_32321

This year, I have decided to share a savoury tangyuan recipe which my late parents used to cook though the childhood version do not have any meat fillings.

IMG_9198

This is not my creative recipe, if you Google from the internet, this dish shall be classified under Hakka cuisines. Apparently, most hakka members in my Facebook Group do cook tangyuan in this manner. As per Chinese baike it was written clearly that:

IMG_9210

“客家咸汤圆是一道美味可口的汉族小吃。将材料1揉成糯米团,并分为15等份。将材料2及调味1搅拌均匀作成馅,再一一将糯米团捏成圆薄形,包入肉馅并捏合即可。用少许油加热将材料4爆香再倒入调味2料煮沸後放入咸汤圆,煮至咸汤圆熟为止。接著再放小汤圆,煮熟至浮出汤面就算完成了。吃的时候可以另外加入茼莴叶或菠菜青菜等,吃起来味道更好。” (Source: http://baike.baidu.com/view/244157.htm)

IMG_9208

If you are unsure how it tastes like, just imagine that the tangyuan is a substitute of noodles in kway tiao or bee hoon or noodle soups. It is just like Fuzhou fish balls except that it is not as springy and fishy as the fish balls .

IMG_9180



WHAT IS REQUIRED

Servings: About 15 big tangyuan and some small tangyuan

IMG_91341

Tangyuan

  • 200 grams of glutinous rice flour
  • About 80-100 grams of plain water
  • 100 grams of minced meat
  • 1 teaspoon of dark or light soya sauce
  • 1 teaspoon of Chinese cooking wine
  • pinches of salt
  • sugar to taste
  • 2 teaspoons of sesame oil
  • 2 sprigs of spring onion, chopped

IMG_91591

Soup Ingredients

  • 1 stalk of vegetable greens (lettuce, caixin, tangO, some napa cabbage)
  • 1 teaspoon of dried shrimps
  • 1 teaspoon of minced garlic
  • 5-6 dried scallops
  • 2 shitake mushrooms, soaked and sliced into small pieces
  • 1 tomato, cut into wedges (optional)
  • Pinches of salt
  • Dashes of white pepper
  • Sugar to taste

IMG_9184



STEPS OF PREPARATION

PicMonkey Collage1

  • Put the minced meat, chopped spring onion  and the seasonings (salt, white pepper, sugar, dark or light soya sauce, sesame oil, Chinese cooking wine) in a bowl, use a chopstick to stir in one direction until well mixed. If preferred, you can add in 1/2 tablespoon of corn starch to enhance the binding . Marinate the meat for at least 1/2 hour.

  • Take out about 2 tablespoons of glutinous rice flour, put 1 –1.5 tablespoons of water, stir and knead until it form a soft dough. Flatten the dough and put in a pot of hot boiling water. Once it floats up , drained.

PicMonkey Collage2

  • While it is hot, transfer the cooked dough to the remaining flour in the mixing bowl. Gradually add in the remaining cold water and use hand to knead until it forms a pliable dough. Shape the dough into a long stripes and cut the dough into 1.5 cm cube size.

  • Take a dough, shape round, flatten it and put a teaspoon of minced meat in the centre, seal the edges, shape round and put in a tray lightly dusted with some glutinous rice flour. Perform the same for the other 14 portions.

PicMonkey Collage3

  • This step is optional. If there are left over dough, you can add some red colouring, knead until the colour is consistent and shape into smaller round balls.

Note:

  • Please ensure that the tangyuans do not touch each other and if there is a lot, you may want to cover both the dough and the completed tangyuan with a piece of wet cloth .

PicMonkey Collage4

  • In a pot, put 1 tablespoon of oil and sauté the garlic, dried shrimps and shitake mushroom until fragrant. Add about 1 litre of water or meat broth  add the minced meat and scallops. Bring to boil and once it boils, lower the heat to medium and let it simmer for 15-20 minutes. Add the tangyuan and once the tangyuan floats up, add the seasonings (salt, white pepper and sugar), tomato and your preferred greens. Simmer for o1-2 minutes and off the heat.

  • The tangyuan is best served hot immediately after it was prepared.


CONCLUSION

If you have never eaten this type of tangyuan before, do give it a try. It is tasty and there are many options in the soup. Feel free to add the ingredients that suits your taste buds.

IMG_9202

Hope you like the post today. Cheers and have a nice day.

IMG_9182


For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.



IMG_9192