Chinese Sweet Soup (糖水)...

"Tong sui (糖水), also known as tim tong (甜湯), is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used." excerpt from wikipedia.org




Nowadays, there are so many selections to choose from. Really, its just too many... If you have the opportunity to visit us in Malaysia, be sure not to miss this delectable goodness! Be adventurous and explore! If there is a demand, i can consider to organise a foodie trip...:)




The tong sui can be categorized by few common varieties.

1. Thick paste type (Peanut Paste 花生糊, best served warm)
2. Clear (almost consome-like) type (Sweet Potato Soup 番薯糖水)
3. Jelly or pudding type (Tau Fu Far 豆腐花)
4. Custardy type (Steamed Egg Custard 燉蛋)
5. Shaved ice type (Sai Mai Lo 西米露)

The photos featured in this post is considered the Clear type. Nothing heavy, just clear sweet broth, slow boiled with Chinese nuts & seeds and dried longan.

The Westerners might mistaken this as Consome, well, almost...

The weather was excruciatingly hot, I decided to quench my thirst and bought this from a mobile cart that sells glorious tong suis', with wide selection of ingredients to choose from.

He basically sells the basic clear broth, then its your choice to select the ingredients.

You may choose from par-boiled Chinese nuts & seeds (which contains medicinal properties), pre-cooked dried fruits (longan, orange peel), colorful cubed & striped jellies, sagos, barleys, par-boiled cubed yams, sweet potatoes, and so much more.

The sun light was great for photo capturing. Since i have an hour lunch break, i might as well take advantage of the bright sunlight; the photos turned out fabulously! And i loved it.

What do you think?

Photos were taken using point & shoot camera by Canon.

Thank you for dropping by.

Have a great week!

Malaysian Bak Kut Teh

I am not the most hard core meat eater, infact, i liked most food lean.

Call me lazy - I don't like to remove bones from fish especially, shells from prawns, hard knocking on crabs, the works.

Call me time-saver - i also prefer food to be bone free, thus saving the hassle of dirty-ing the hands, allows me to eat with peace, and no fuss.

So when i dined at this indoor shopping complex Bak Kut Teh joint(or any other restaurant)some time back, i would always order the lean cut, lots of veg, plates of cut bird eyes chillies.

Hot Chinese tea is a must too. Yeah, I liked my tea hot.

When we were there, it was pouring rain outside!

Which also means the perfect time to enjoy the piping hot Bak Kut Teh.

What could have been better than having a cold weather and having hot food to give you comfort?

Nothing beats that!

Nasi Kerabu

~ its neither hot nor cold
~ a cross between tossed salad and mixed rice
~ this one here is served Peranakan Nyonya style
~ is awesomely good with the chilli blend served at the side