After a very jelak siew yuk yesterday, how about some refreshing and cooling tong shui (sweet soup)? Hmmm it has been a long time since I've posted anything in this series.
This version is easy peasy. All in all, it contained chopped water chestnut, gingko nuts and red dates. Boil all of these with some water for about 40 minutes (add more water if the water dries out) before adding more hot water (the actual amount of tong shui you want to yield) and rock sugar to taste. Let it boil for another 10 minutes or so before serving hot.
Can be served cold too but I prefer this hot. Nice...
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