Daikon Tomato Chicken Soup 番茄韓國蘿蔔湯

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Winter months are the best time to make good soup with daikon and carrots. I like Korean daikon radish better than the Chinese turnip because of the milder flavor. Beef daikon soup is famous in Korean and other eastern countries. I use chicken more often because Lynard and I don’t eat beef that much. The tomatoes add Continue reading

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Eggs and Beancurd Sweet Soup 腐竹雞蛋糖水

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This is a popular dessert soup in Hong Kong households. People call it sweet soup (糖水 or tong sui), it literately means sugar water. In Cantonese cuisine, tong sui is a collective term for any sweet, warm soup or creamy dessert generally served at the end of a meal. 糖水 is truly a Cantonese specialty rarely found outside of the Cantonese-speaking communities. Black sesame seeds, sweet potatoes, eggs, beans, almonds, walnuts, fruits, milk, cream, rock sugar and Chinese herbs Continue reading