A bit late for today post also. Chilling with my housemate just now. Chit-chat around and had our dinner together. We ate Hainan Chicken Rice for tonight dinner. Will post the picture of it by tomorrow. =) And today, I went to a shop which selling all kind of music instruments. My heart was…
Our favourite 3-in-1 Peanut Dumplings in Silken Beancurd and Soya Milk from N&B Snacks @Serangoon Central. At just $3.20 a bowl, it’s generous with the number of dumplings given - 5 big ones in total! <3
For xiao ye (night time snack…) tonight, I made a small batch of mung bean dessert soup with tang yuan (glutinous rice balls). Very simple to make and served hot. You do need to soak the mung beans and other dried grains for a few hours before cooking it for about 1 hour with rock sugar. The tang yuan is just glutinous rice flour and water (use a bit of warm water first before adding room temperature water to retain the qq or chewiness)… no real measurement… just mix until you get the right doughy consistency. Roll little balls in your hands and boil up the tang yuan in a separate pot. They will float to the top when done. Ladle the hot soup into a bowl and add desired amount of tang yuans… then start eating!
