This is a “tong sui” that me and my line dancing mates love to eat after our dancing session. One of my dancing mates asked if I still have our old line dancing videos. She especially like the one that was taken by my son many years ago. He was only 15 years old then and he was crazy over making videos. He produced and edited it himself. I remembered there was one part he fast forwarded on us and it was hilarious! LOL! For an amateur, I think he did a pretty good job. Last weekend, I was looking through all my old external hard drives and found it! I wish to dedicate this post and the following two dishes to all my line dancing mates. Thanks for being such great friends.
I apologize for the poor quality because it was taken by a cheap video camera..hehe
I can never get enough of sweet wheat porridge. When I was expecting my son, I crave for this porridge a lot. Back then, I do not know how to cook except to fry an egg and cook rice so I buy this from the “tong sui” store. I am so glad I know how to make this myself now and whenever I crave for a bowl I just do it. What goes very well with this is yam cake. Yes, I love yam cake especially those that one of my mum’s best friend made. Although my yam cake is not as good as hers, my mum said it is better than those we buy from the store. “Boleh tahan lah” (can do). So here are the recipes.
Sweet Wheat Porridge
Largely adapted from Asian recipes
200 gm wheat pearls
1 litre water
2 pandan leaves (shredded and tie into knot)
200 ml thick coconut milk
200 gm palm sugar
¼ tsp salt
2 tsp corn starch,
2 tbsp water
Wash wheat pearls water until water is clear. Soak for half an hour. Add water and pandan leaves to pot and bring to boil. Add wheat pearls and let boil for 5 mins. Lower the heat and simmer for 30 mins until wheat pearls are soft. Add coconut milk, sugar and salt and bring it a quick boil. Dissolve corn starch in water and stir into pot to thicken the porridge. Serve warm.
This is the first time I attempt making yam cake and I did not expect it to turn out so well. I am very happy with the result and here I share with you the recipe I used. Serve this with a bowl of “tong sui” and it will never go wrong. I had this with sweet wheat porridge. Try it!
Largely adapted from Madam Kwong’s Kitchen
250 grams rice flour
125 grams wheat flour (Tung Meen Fun)
2 ½ cups warm water
250 grams yam (steam till cooked)
¾ tbsp salt,
1 tbsp rock sugar
1 tsp ground white pepper,
1 tsp Chinese 5 spices powder
Ingredients for garnishing:
50 grams of fried shallots
4 stalks spring onion, diced
1 ½ tbsp vegetable oil
1 ½ tbsp chopped garlic
1 ½ cup choy poh finely chopped
120 grams dried prawns
1 ½ tbsp sugar
Method to prepare the garnish:
Heat vegetable oil in wok and sauté garlic till fragrant. Add dried shrimps and stir fry for 3 mins. Add choy po and stir fry till shrimps is slightly brown. Add sugar and stir fry for another 3 mins and set aside.
Method of preparing the yam cake:
In a big bowl, mix the rice flour, wheat flour and add in the warm water. Add in salt, rock sugar, garlic oil, white pepper and Chinese 5 spices powder. Add in the steamed yam and mix with all the ingredients thoroughly. Oil a stainless steel deep round plate (22″ in diameter) before adding the mixture. Steam for 45 minutes in high heat. Top with prepared garnish. Let yam cake completely cool before cutting.