Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Honey Tang Yuan and Tom Yam Tang Yuan for This Winter Solstice

Posted by Jason Wong On December - 21 - 2011 |

Another year is almost over, and Dong Zhì is just a day away. We last wrote about Dong Zhì or Winter Solstice was in year 2008.   This year we would like to share 2 new modern recipes for Tang Yuan that may appeal to the younger generations.

 

The basic Tang Yuan Dough:

  • 225gm glutinous rice flour
  • 180ml water

Mix the water into the glutinous rice flour, and then knead into smooth dough that is non-sticky.

 

First up is something sweet, Tang Yuan in Honey Syrup. The traditional or usual syrup for Tang Yuan is sugar syrup infused with ginger for that heart warming sensation. To add fragrance, ‘pandan’ leafs are used. For the honey syrup, the ingredients are as follows:

  • 150gm gula Melaka
  • 50gm Maltose
  • 30gm Honey
  • 3 springs of Pandan leaves
  • 1.2lt water (reduced to 950ml after boiling)

Mix all together and dissolve over low heat, then strain the syrup to prevent lumps or impurities.

For the savoury Tang Yuan, we have come upon one that is served with Tom Yam soup as oppose to our previous clear anchovies and soy bean base soup. The making of the Tang Yuan is as usual and the soup used is according to the Tom Yam recipe that we have shared previously.

  • 200gm Tom Yam paste
  • 2 to 3 stalks of lemongrass
  • 2 to 3 stalks of coriander with roots
  • 5 springs of kaffir leaves
  • A few slices of lengkuas(a.k.a galangal)
  • 1 red onion
  • 3 to 5 cloves of garlic
  • 2 whole limes
  • Chili padi (amount depends on how adventurous are you)
  • Mushroom
  • 250gm sliced chicken meat
  • 200gm fresh soft shell prawns

The first thing is to slice the lengkuas or galangal into thin pieces, cut and crush the lemon grass stalks and extract the coriander root, then soak all of them in water. Bring water to a boil and throw them all in. Then cut up the onions and garlic before adding them in with the chili padi. After the ingredients have emit their fragrance and taste, spoon in the Tom Yam paste and squeeze in the lime juice and let boil for a few more minute to let all the flavours infuse. Now it is time to put all the remaining ingredients (mushroom, chicken and prawns) and cook until tender then serve with the tang yuan.

 

 

 

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One Response to “Honey Tang Yuan and Tom Yam Tang Yuan for This Winter Solstice”

  1. nikel says:

    spare me some Tang Yuan.. My place here cant find HOMEmade one..
    nikel´s last blog post ..Ding Tea 薡茶 @ Sunway Carnival Mall, Seberang Jaya, Penang