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Babe_KL
16 Oct 2012

Wednesday, 25 July 2007

Black Eyed Beans Tong Shui

Black Eyed Peas

Got some black eyed beans/peas to make some sweet soup (tong shui) since it has been a long while I have this.

Easy peasy - boil the beans until tender (much faster than red beans!) before adding rock sugar to taste. Then swirl in beaten eggs. Done!

Black Eye Peas Tong Shui


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11 comments:

pablopabla said...

I never tried this. Might do so one day after I overcome my phobia of having it with eggs. LOL!

Tummythoz said...

Yalor, I never had this too. Looks interesting.

ipohwav3 said...

Eh so simple? Aren't those used in bak chang?

MeiyeN said...

oh wow... like very easy.... gonna tell mom! thanks, babe!

Precious Pea said...

I tot black eyed bean only for savoury soup. Wow...must try oledi.

The Drool Team said...

Only had black-eye beans in tzong tzi before, this is something new to try!

babe_kl said...

pablopabla, err anything wrong with eggs? hehe

tummythoz, taste ok to me

yes jason, the same kinda beans

the drool team, meiyen & pea, hope you like it but it might be an acquired taste

Jo said...

it's canellini bean..
can boil it with lotus root soup too..
some ppl used for chinese dumpling bazhang. :)

babe_kl said...

jo, these are not canellini beans. canellini is flatter and lighter in colour and does not have black center. in Canton, these black eyed beans are known as "mei dau" and used in bak chang but i din know can be used in lotus roots soup. thanks for the tip.

sc said...

how interesting! my mum always cook black eyed beans soup (one of my faves), but never the tong sui version. thanks for sharing!

babe_kl said...

no problem sc, try and let me know what you think