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!
Technorati Tags:
malaysian food + 
tong shui
I never tried this. Might do so one day after I overcome my phobia of having it with eggs. LOL!
ReplyDeleteYalor, I never had this too. Looks interesting.
ReplyDeleteEh so simple? Aren't those used in bak chang?
ReplyDeleteoh wow... like very easy.... gonna tell mom! thanks, babe!
ReplyDeleteI tot black eyed bean only for savoury soup. Wow...must try oledi.
ReplyDeleteOnly had black-eye beans in tzong tzi before, this is something new to try!
ReplyDeletepablopabla, err anything wrong with eggs? hehe
ReplyDeletetummythoz, 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
it's canellini bean..
ReplyDeletecan boil it with lotus root soup too..
some ppl used for chinese dumpling bazhang. :)
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.
ReplyDeletehow interesting! my mum always cook black eyed beans soup (one of my faves), but never the tong sui version. thanks for sharing!
ReplyDeleteno problem sc, try and let me know what you think
ReplyDelete