I Cook: Water Chestnut & Egg Tong Sui
I only realize how easy is the preparation of this tong sui after reading mamarazzi’s post, thank you Kathy 🙂
Ingredients
8 to 10pcs Water chestnut
1 egg (I used 2 because I prefer mine with more egg drop)
2 to 3 Pandan leaves
Rock sugar / white sugar / brown sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Step 1: De-skinned the water chestnuts and cut into thin slices/strips.
Step 2: Cook a pot of water, add in pandan leaves and bring to boil for a few minutes until the Pandan leaves release the flavor.
Step 3: Add in water chestnuts and bring to boil again for 2-3 minutes. (Don’t cook too long if you want your water chestnut still maintain the crunchiness) Sweeten with rock sugar.
Step 4: Off the fire and add in the slightly beaten egg slowly, stir the water while the egg pouring process to form the egg drop
Step 5: Serve cold or hot.
Ahhh… this one looks good but i think i’ll prefer to enjoy it cold 😀
Yes, cold taste better but women cannot always eat cold food mah, hehe 😛
PS: actually men also lah
the result looks delicious … hope you enjoyed eating this recipe! 😀
U can try this at home too, very easy peasy!
ah, nice!! i like this.. and i remember i had it with sweet corn also, from 記得食, sure you know right??
Yes, thanks for reminding me, I’ll add in corn next time!
lovely! I want!
Wait for your post!
This is one of my most favourite dessert, especially with chesnut!!
脆脆的，很好咬，嘻嘻 🙂
LIKE! The last time I had was cooked by Mamarazzi.
I was inspired by her lor, haha!
LOL….pakai hentam aje la. How many eggs up to you. You got talent leh. yup…the eggs supposed to “fatt” like that. Mine didnt turn out as good as yours
paiseh lah, I’m on cloud nine fuyoh!
Pingback: Yen Can Cook ~ Peach Gum Water Chestnut Dessert – Mimi's Dining Room