Traditional Teochew Snack: Soon Kueh

Teochew Soon Kueh

The traditional Teochew Soon Kueh uses bamboo shoots as filling. As it is not easy to find bamboo shoots in Singapore, you can replace them with turnips.

Teochew Soon Kueh (makes 30)

Skin ingredients:
200 g tapioca flour
200 g rice flour
80 g glutinous rice flour
750 ml boiling water
60 ml oil
salt to taste

Bamboo shoot filling:
2 bamboo shoot (or turnip) - shredded
2 carrots - shredded
black fungus - shredded
dried shrimp - chopped
minced garlic
shallots - chopped

Seasoning:
1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1 tsp ground pepper
3 tbsp water

Cooking method:
1) Heat oil, saute minced garlic, shallots and dried shrimps. Add shredded bamboo shoots, carrots and black fungus, fry until soft.

2) Add seasoning, continue to fry until slightly dry. Set aside to cool.

Teochew Soon Kueh

Making skin:
1. In a mixing bowl, put in the rice flour, glutinous rice flour, tapioca flour and salt to mix well.

2. Boil 750 ml of water, pour the boiling water into the mixture and stir quickly.

3. Add oil gradually and knead to form a smooth, flexible dough.

4. Sprinkle some tapioca flour on the table, divide the dough into portions of 30 g each. Cover with a damp cloth, set aside for 30 minutes.

5. Rub some tapioca flour on your hands, take a piece of dough and press it into a thin round shape. Put some filling in the middle.

6. Place some tapioca flour on your fingers to prevent the dough from sticking to your fingers when pinching the edges of the skin. Fold in half or roll into a ball.

7. Apply some oil on the steaming tray before placing soon kueh on it.

8. Bring water to a boil and steam for 8 minutes. Apply a layer of oil to soon kueh while hot to prevent the skin from hardening after cooling.

潮洲传统小吃：笋粿

潮洲笋粿

传统潮洲笋粿（30个）

粿皮材料:
200 g 木薯粉
200 g 粘米粉
  80 g  糯米粉
750 ml 沸水
  60 ml 油
盐少许

笋馅料：
2粒笋（可用沙葛），2条红萝卜，黑木耳 ----- 切丝
虾米，蒜末, 葱头仔 ----- 切碎

调味料:
1 1/2 汤匙 生抽
1 汤匙 蚝油
1/2 茶匙 盐
1 茶匙 糖
1 茶匙 胡椒粉
3 汤匙 水

笋馅料煮法:

1) 烧热油, 爆香蒜末、葱头仔及虾米, 加入笋丝、红萝卜丝、黑木耳炒软。

2) 加调味料, 继续翻炒均匀至微干, 盛起待冷。

潮洲笋粿

粿皮做法:
1. 粘米粉，糯米粉，木薯粉和盐搅拌均匀。

2. 750ml 水煮滚后，倒入粉中快速搅拌均匀。

3. 分次加入油，搓成有弹性的面团。

4. 桌面撒点木薯粉，面团分成每个约30克左右，放盘用湿布盖上，备用。

5. 手粘点木薯粉，把面团搓圆，压成薄片圆形，加馅料在中间,  再把内馅包起。

6. 手指粘点粉（以免揑时，面团粘在手指），把皮对折，捏紧边缘。

7. 蒸盘上先抹油，把包好的笋粿排入蒸盘。

8. 水滚，大火蒸 8分钟即可。趁热涂上一层油在笋粿上，以免皮变硬。

One Pot Meal: Hainan Pork Stew

Hainan Pork Stew

This is a great one pot meal if you lack time to cook. A hearty and delicious stew made with pork and vegetables. You can substitute pork with chicken or beef.

Meat stewed until tender, with melt in the mouth potatoes and carrots. My son loves this dish, even though he dislikes carrots and onion. He enjoyed ladling the thick gravy over steamed white rice. 😄

This stew can be frozen and reheated for a quick meal later. It can keep for several days in the fridge or up to a month in the freezer. But usually my pot of Hainan pork stew will be eaten within two days. 😄😄


Hainan Pork Stew

Hainan Pork Stew

500 g pork shoulder butt (cubed)
2 Russet potatoes (cubed)
2 carrots (cubed)
1 onion (sliced)
2 whole garlic
spring onion stem (optional)
chicken broth
Chicken soup or chicken stock granules
Oyster sauce
dark soy sauce
pepper to taste
cornstarch for thickening

Method:
1.  Cut pork into cubes. Heat wok, brown pork with onions in oil to add flavor.

2.  Add potatoes, carrots, whole garlic and spring onion stem.

3.  Add chicken soup or chicken stock granules and simmer covered for an hour or until pork is tender.

4.  Add water to cornstarch, stir well and add a little at a time to boiling stew to reach desired consistency.

5.  Serve hot with steamed rice.

一锅熟：海南土豆炖猪肉

海南土豆炖猪肉

没时间做饭？这是一道很棒的一锅熟。把猪肉和蔬菜一起炖制成丰盛美味的一餐。你可以用鸡肉或牛肉代替猪肉。

炖得软嫩的猪肉和入口极化的土豆和胡萝卜，太好吃了。虽然儿子不喜欢吃胡萝卜和洋葱，但是他很喜欢这道菜。 他喜欢把浓稠的炖猪肉蔬菜汁淋在白米饭上。😄

你也可以将这道煮好的海南土豆炖猪肉冷冻起来，以待稍后食用。吃的时后只要加热，很方便。这道菜可以在电冰箱中保存数天或在冰箱中保存一个月。通常，我这道海南土豆炖猪肉会在两天内吃完。😄😄


海南土豆炖猪肉

海南土豆炖猪肉

500克猪肩肉（切块）
2个 Russet 土豆（切块）
2根胡萝卜（切块）
1个洋葱（切片）
1 条葱
鸡汤或调味鸡汤粉
蚝油
老抽
胡椒粉适量
玉米淀粉和适量水

做法：

1。将猪肉切成块。将猪肉和洋葱放入油中炒香。

2。 加入土豆，胡萝卜，大蒜和葱干。

3。 加入鸡汤或鸡粉，小火煮一个小时或直到猪肉变软。

4。 将水加入玉米淀粉中，充分搅拌，然后慢慢加入炖肉里，以达到所需的稠度。

5。 你可以把海南土豆炖猪肉的汤汁淋在白米饭上一起热食，很下饭的。

White Wheat Porridge With Coconut Milk / Bubur Gandum

White Wheat porridge brings back fond memories of my childhood. It was a delicious sweet treat during my young days. My family was not well off. On Sundays. my father's rest day, he would give me a dollar and a tiffin box to buy white wheat porridge and dough crullers (you zha kueh). At that time, a dough cruller cost only 10 cents.

White Wheat porridge eaten with piping hot dough cruller is really delicious! We, kids, look forward to this afternoon tea snack every Sunday.

I like this delicious white wheat porridge so much that whenever I see it, I will definitely buy a bowl to satisfy my cravings.

I tried to cook it at home, but it was not easy to find the white wheat. Finally, I discover a small stall selling packed white wheat kernels in a wet market in Ang Mo Kio.

Now, whenever I crave for it, I will cook it myself.

White wheat is coarse grain, rich in fiber and vitamins. Singapore is hot and humid all year round, eating white wheat porridge often has the effect of reducing heatiness in the body and aids digestion. It is particularly beneficial for the elderly and the young.


Wheat Porridge Dessert
(makes two bowls)

Ingredients:
100g white wheat
100 g gula melaka
100 ml coconut cream
700 ml water
a pinch of salt
2 pandan leaves (knotted)

Method:
1.   Wash white wheat and soak overnight.

2.   Place knotted pandan leaves and water in a pot and boil.

3.   Add white wheat, lower heat to a simmer and cook until white wheat is tender.

4.   Add gula melaka, coconut milk and salt. Let it simmer for another 10 minutes.

5.   Remove from heat and serve warm with dough crullers (you zha kueh).

椰奶椰糖大麦粥

大麦粥可是我童年的美味小吃。小时候家里经济不好，星期天父亲没上班，午茶时间会给我一块钱和一个铁餐盒，让我去买大麦粥和油条。当时，一条油条才卖一毛钱。

大麦粥搭配热腾腾的油条，真是好吃！我们小孩子，每个星期天都期待这个午茶点心。

美味的大麦粥一直让我回味无穷。有看到就一定会买来吃。我想自己在家里煮，尝试在超市找食材，但是一无所获。最后在宏茂桥湿巴刹里一家卖杂粮的小档口才找到包装麦粒。

现在，任何时候想吃，就自己煮。

大麦属粗粮，富含粗纤维和维生素。新加坡常年是夏，喝大麦粥，有清火败热、消暑生津功效。

功效：帮助消化、补气宜中、去脂减肥。

椰奶椰糖大麦粥

食材：
100 g 麦粒
100 g 椰糖
100 g 椰奶
700 g 水
盐少许
两片斑斓叶

做法：
1.   麦粒先用清水洗干净，然后浸泡隔夜。

2.   把水和斑斓叶一起放入锅中煮沸。把浸泡后的麦粒放入锅中，转小火煮至麦粒软化。煮时要不时搅拌，免得锅底烧焦。

3.   加椰糖和椰奶，让这道糖水的味道更加浓郁。熄火。

4.   焖半个小时可以使口感更软滑。

Homecooked: Cendol Agar Agar

Cendol Agar Agar 

Fancy a slice of chilled Cendol Agar Agar on a humid day?

I'm a lazy person, my original method was to use a 500 ml mineral water bottle to measure the amount of water and coconut milk. I don't like my dessert too sweet, so you have to adjust the sugar according to your preference. Here I have changed my measurements to the International System of Units (SI).

You can buy the green cendol from the supermarket.

Ingredients:

Cendol Layer

500 ml water
1 packet agar agar powder (12 g)
250 ml coconut milk
6 tablespoons sugar
2 pandan leaves
250 ml extra water
1 soup spoon coconut milk
1 tablespoon potato starch
¼ tsp salt
1 packet cendol
150 g cooked red beans

Method:

1.  Make pandan syrup: Put the 500 ml water, sugar and pandan leaves in a pot to boil. Remove the pandan leaves.

2.   Dissolve the packet of agar agar powder in 250 ml water. Pour into pandan syrup and mix well. Add 250 ml coconut milk, mix well and keep stirring to prevent curdles.

3.   In a bowl, mix a soup spoon of coconut milk with the salt and potato starch. Add into agar agar mixture and bring to a boil. Add cendol and cooked red beans to mix well.

4.   Pour cendol agar agar mixture into a 28 cm round mould. Leave to cool until completely set.


Gula Melaka Layer
500 ml water
1 packet agar agar powder (12 g)
1 piece gula melaka (200 g)
2 pandan leaves
250 ml extra water
250 ml coconut milk
¼ tsp salt

Make sure your cendol layer is set before starting to make this layer.

Method：

1.  Put the 500 ml water, gula melaka and pandan leaves in a pot to boil until gula melaka completely dissolves. Remove the pandan leaves.

2.   Dissolve the packet of agar agar powder in 250 ml water. Pour into gula melaka syrup and mix well.

3.   In a bowl, dissolve salt in the coconut milk. Pour into gula melaka agar agar mixture. Stir to mix well.

4.   Pour the mixture over cendol agar agar. Leave it to cool completely before chilling it in fridge until set.

5.   Serve with cooked red beans and attap chee.

自家制：煎蕊菜燕

煎蕊燕菜 

煎蕊燕菜
炎热的天气，来一块冰凉的煎蕊燕菜吧。

我是个懒人，原来的做法是用矿泉水瓶子量水和椰奶的份量。我不喜欢太甜，所以你们要自己酌量加糖。这里就改用国际单位制。

煎蕊可以在超市买。

食材：

煎蕊层

500 ml 水
1包 燕菜粉（12克）
250 ml 椰奶
6 汤匙糖
2 片香兰叶
250 ml 额外的水
1 汤匙椰奶
1 汤匙马铃薯淀粉
1/4 茶匙盐
1包 煎蕊
150克 煮熟的红豆

做法：

1.   制作香兰糖浆：将500 ml 水，糖和香兰叶放入锅中煮沸。 取出香兰叶。

2.   将一包燕菜粉溶解在250 ml 水中。倒入香兰糖浆中，搅拌均匀。 加入250 ml 椰奶拌匀，并保持搅拌以防止结块。

3.   在碗中，将1 汤匙椰奶，盐和马铃薯淀粉混匀。 加入步骤（2）的燕菜液里煮沸。 加入煎蕊和煮熟的红豆拌匀。

4.   将煎蕊燕菜液倒入28 cm的圆形模具中冷却，直至完全凝固。


椰糖层

500 ml 水
1包 燕菜粉（12克）
椰糖1块（约 200克）
2片 香兰叶
250 ml 额外的水
250 ml 椰奶
1/4 茶匙盐

在开始制作这椰糖层之前，请确保已制作好你的煎蕊层。

方法：
1.   椰糖糖浆：将500 ml水，椰糖和香兰叶放入锅中煮沸，直到椰糖完全溶解。 取出香兰叶。

2.   将一包燕菜粉溶解在250 ml水中，再倒进椰糖糖浆里，拌匀。

3.   在碗中，将盐溶解在椰奶中。 倒入 步骤2， 搅拌均匀。

4.   将椰糖层倒在煎蕊层上。 将其完全冷却后再放入冰箱冷藏直至凝固。

5.   吃时，伴着煮熟的红豆和亚答子一起食用。

Traditional Snack: Handmade Mochi with Fillings

Delicious and easy desserts without using an oven.

Ingredients:
120 g glutinous rice flour
30 g corn flour
180 g milk
10 g butter
40 g fine sugar

Filling (your desired favorite): ground peanuts, shredded coconut, meat floss, black sesame, white sesame, mango, strawberry

Method:
1. Sift glutinous rice flour and corn flour into a mixing bowl. Add milk and sugar to mix well. Add melted butter and mix until smooth.

2. Place onto a plate, cover with cling wrap and steam for 15-20 minutes. Choose a larger plate for quick steaming. Poke the dough with a chopstick, if it comes out clean without dough sticking to it, it is cooked.

3. Remove when cooked and set aside to cool. Then knead with your hands until smooth. If the dough is sticky, you can add a little water.

4. Prepare your favorite filling, ground peanut, meat floss, mango or strawberry. Cut out the flesh of the mango, wash the strawberries and remove its stalk.

5. Take a small portion of dough and rolled it into a ball. Flatten it with your hand or roll into a thin circle with a rolling pin. Wrap the filling and seal.

6. Rolled in coconut shreds (optional).

Note: Mango mochi tastes better when chilled.

传统小食：手工包馅糯米糍

花生碎糯米糍

简单好吃，无需烤箱的甜点。

手工包馅糯米糍
（10 - 15 粒）

食材：
120 g  糯米粉
30 g    玉米淀粉
180 g  牛奶
10 g    牛油
40 g    砂糖

馅料（自己喜欢）：花生碎、椰丝、黑芝麻、白芝麻、芒果、草莓

做法：
1.  筛过的糯米粉和玉米淀粉，加入牛奶和糖搅均匀。加入溶化的牛油搅拌至顺滑。

2.  倒入一个盘子，盖上保鲜膜，蒸15 - 20 分钟。选大一点的盘，才容易蒸熟。用筷子戳一下，不粘就是熟了。

3.  熟了取出，放一边，到糯米糍温热不烫手。然后用手揉均到光滑。觉得太粘，可以沾点清水。

4.  准备好喜欢的馅料、芒果或草莓。芒果切出果肉，草莓洗干净去蒂。

5.  取一小部分糯米糍揉成圆团，用手压扁或擀薄，包馅，收口。

6.  可以放在椰丝中滚一滚，沾满椰丝。

Traditional Hainanese snack: Da Kak Lao 海南三角馏

This year is a Chinese leap year. There is a second lunar month 4. A leap month is added to the Chinese calendar about once every 3 years. The last one was in 2017.

It is a Hainanese tradition to eat Da Kak Lao (triangular glutinous rice cakes with coconut filling) and Larp (Rice Dumplings with meat filling) whenever there is a leap month. It brings the family good luck for the year.

As it is the beginning of the new year. we handmade these Da Kak Lao for our ancestral worship. The filling consists of shredded coconut, coconut sugar (gula melaka), peanuts, ginger and sesame seeds. The three corners of the triangular cake symbolise Happiness, Wealth and Longevity.

We will be making the Larp and Da Kak Lao on the 4th month of the lunar year. The traditional snacks will be offered to our ancestors and then sent to relatives.

Traditional Hainanese Da Kak Lao
=========================
Recipe:
https://eastcoastlife.blogspot.com/2016/07/hainanese-yi-buah-recipe.html

Follow the Hainanese Yi Buah recipe for the ingredients and methods until Step 4 "flattening the dough into a round shape".

Shaping the Da Kak Lao
5) Cut the banana leaves into triangles, brush some peanut oil on them.

6) Place the round dough on your palm and spoon two tablespoons of coconut filling onto it.

7) Wrap the filling by folding two sides of the round disc together and pinch to seal. Next bring the remaining side together and seal the three sides to form a triangular Da Kak Lao. Tidy the pinched edges and remove excess for a better look.

8) Place a piece of triangular banana leaf under the Da Kak Lao. and place on a steaming rack.

9) Steam Da Kak Lao over boiling water for about 10 minutes (depends on how big is the size of your Da Kak Lao).

10) Remove from heat, brush Da Kak Lao with peanut oil while it’s still hot.

11) Dot the peak of the Da Kak Lao with some permitted red food colouring after they have cooled down.


自家手工制作的海南三角馏
======================
今年农历闰年闰四月, 海南人一般认为闰年不吉利。

根据海南人传统风俗，我们家做了三角馏（薏粑）来吃。馏与流同音，吃了会转运，把恶运流走，好运带来。

三角馏外皮软糯，馅料有椰糖、椰丝、花生米、芝麻，口味丰富。三角馏的三个角代表福、禄、寿。

海南人农历闰年也吃笠。这个农历四月，我们家会做笠和三角馏祭祖，并赠送给亲戚们。

Hainan Delicacies: Danzhou Rice Noodles

Danzhou noodle

When I was back in Hainan, I stayed in Haikou for a few days. Every morning, I was spoilt for choice when it comes to breakfast. When it comes to the popular Hainan rice noodles, there are seven versions. That solve my breakfast problem for the whole week! 😄

Danzhou noodle

In Danzhou (located on the northwest of Hainan), the residents are used to a bowl of Danzhou milan (Danzhou rice noodles) plus a bowl of piping hot pig blood and lung soup for breakfast.

I chanced upon this quaint Danzhou restaurant with its wide range of traditional Danzhou and Hainan delicacies. Most of the food were alien to me. But after tasting some of them, I began to like these rare Danzhou delicacies.

Diners could find traditional Hainan rice dumplings, jin dei (fried rice balls with peanut filling) and yi buah here too.

Danzhou noodle

Making the traditional Danzhou rice noodles is a laborious task. First, the rice grains are soaked for a day and ground into a slurry. It is passed through a specially made funnel, creating strings of snowy white rice noodles which are cooked immediately in a pot of boiling water. The cooked noodles are scooped up and placed into a basin of cold water.

The rice noodles are eaten cold with thinly sliced beef or pork, dried shrimps, fried peanuts, bean sprouts, diced celery,  spring onions and mixed well with their special seasoning, vinegar and fried shallot oil. The noodle dish smells aromatic and is appetizing with a sweet and sour taste.

Pig blood and lung soup

The bowl of pig blood and lung soup has pieces of pork ribs, blood curds, lung, intestines and radish double boiled together. It's flavorful and I couldn't help buying one dough fritter to soak in the soup. Diners can also help themselves to conch soup at a corner of the resttaurant.

The restaurant is pretty neat, clean and prices are reasonable.


儋州米烂小铺
No 28 Lantian Road, Meilan, Haikou, Hainan.
海南省海口市美兰区蓝天路28号，名门广场南区B栋1层

海南特色美食：儋州米烂

Danzhou noodle

在海南海口吃早餐，有太多选择了。单单一个海南粉，就有几种：海南粉、抱罗粉、陵水酸粉、后安粉；儋州米烂、炒粉、伊面汤等，刚好是一周的早餐 😄

Danzhou noodle

在儋州，人们早餐就习惯一碗凉米烂，一碗热骨汤。我在海口就找到这家口味正宗的儋州米烂餐厅。

店里除了儋州米烂、猪血猪肺汤。还有许多不熟悉的的儋州传统小吃, 品种丰富，味道也十分不错。另外还有蒸蛋糕、糖水、煎堆、粽子等。

Danzhou noodle

米烂的制作方法复杂，是先将大米浸泡后磨成米浆，用金属制成的“米烂镜”（漏斗）漏进沸腾的开水里，变成一条条柔软雪白的米丝，然后，捞上来放在冷水里。

吃时配上牛肉丝、猪肉丝、虾米、炒花生米、豆芽、芹菜丁、葱花、炸蒜头油、醋等混合搅拌。他家的酱料调锝很香，微甜咸香的口感，特别是加了醋，提味不少，更加酸甜香。

Pig blood and lung soup

猪血猪肺汤有满满的猪骨、猪血、猪肺、猪肠和白萝卜，炖的很有味道。店里还有卖油条，我买了泡在汤里吃。餐厅也提供海螺汤让食客自助。

餐厅环境优雅，干净，价格公道。



儋州米烂小铺
海南省海口市美兰区蓝天路28号，名门广场南区B栋1层

Crystal Glutinous Rice Balls With Purple Sweet Potato Filling

I used the Teochew-style crystal skin method to make this chewy crystal glutinous rice balls. These crystal rice balls with purple sweet potato filling are not only pleasing to the eye, they are delicious too.

Ingredients:
100g purple sweet potato       
20g milk
200g tapioca flour
20g white sugar
boiling water

Method:
1) Peeled and steamed the purple sweet potato, then mashed into a puree.

2) Add the milk, knead well and divide into 10g purple sweet potato filling.

3) Mix tapioca flour and white sugar, add hot water while mixing with chopsticks. Be sure to use hot boiling water so the skin will be chewy.

4) Finally, use your hands to knead into a soft, non-sticky, smooth dough. Cover the dough for 20 minutes to keep it moist as tapioca dough is easy to dry out. If the dough becomes dry, add a little hot water and knead again.

5) Take 10g of dough (cover the rest of the dough to keep it moist) and roll as thin as possible, and put a purple sweet potato ball in the center.

6) Wrap the filling into a ball. Be careful not to trap air inside.

7) Cover the glutinous rice balls to prevent drying and cracking. Keep frozen when you can't finish cooking.

8) Put boiling water in the pot, put in the glutinous rice balls. Cook until the balls float. Close the lid for 4 minutes, and the skin will change from opaque to transparent. The last step is important, remember to keep the lid closed for a while to allow the skin to become transparent.

9) Boil water, add in white/brown sugar and pandan leaves. Put in the purple sweet potato crystal glutinous rice balls. Serve hot or cold.

紫薯水晶汤圆

用潮式水晶皮做法制成外皮Q弹软糯的水晶汤圆，和我们平时吃的糯米汤圆不同。晶莹剔透的紫薯水晶汤圆不止让人赏心悦目，也好吃。

食材：
紫薯               100g
牛奶                 20g
木薯粉           200g
白糖                 20g
开水适量

做法：
1）紫薯去皮切片蒸熟后，碾压成紫薯泥。

2）加适量牛奶  揉搓均匀，分成10g一个的紫薯馅。

3）木薯粉和白糖混合搅拌，边用筷子搅拌边加入热开水。一定要用热开水和面，皮才会Q弹。

4）最后用手和成柔软，不粘手，光滑的面团。盖保鲜膜20分钟保持面团湿度。木薯面团容易变干，随时注意保湿。如果面团变干了，就再加一点点热水再揉一揉。

5）取10g面团（其他面团依旧盖保鲜膜保湿）尽量擀薄，放一颗紫薯球在中央。

6）收口包好紫薯馅，搓圆即可。注意不要包进空气。

7）包好后要盖保鲜膜防止变干开裂。吃不完的放冷冻保存。

8）锅中烧开水后放入汤圆，煮至汤圆浮起后，关火盖锅盖焖4分钟左右，汤圆就会从半透明状变为完全透明状了。最后一步是关键，要记得焖一会，皮才会变透明。

9）调个糖水，把紫薯水晶汤圆放入。

Traditional Teochew Dessert: Lek Tau Suan

My family love this traditional Teochew dessert. The ones we bought outside have very few mung beans, dough fritters are skinny and few, too sweet and not fragrant! And it is too starchy! Price is also expensive!

I cook it whenever my son and elders crave for Lek Tau Suan. Using good quality ingredients, and with more mung beans in the soup, everyone wants to eat at least two bowls of Lek Tau Suan. My family is happy. Most important, I get to save money. Haha .....

Lek Tau Suan

Ingredients:

Split Mung Beans     250g (soaked and steamed)
Sugar                         your personal preference
Water                        2 Litre
Sweet potato flour / tapioca flour - 4 tablespoons mixed with water (according to personal preference, you can increase or decrease the amount of flour)
Pandan leaves

Method:

1) Wash the split mung beans and soak for 2 hours. Steam and set aside.

2) Boil water in a pot, add the pandan leaves and sugar. After the sugar has melted, remove the pandan leaves and gradually add in the mixed potato flour to the consistency you like.

To test for the right consistency, throw in a few kernels of mung beans. If they float, it's the right consistency. Add all the split mung beans and bring to a boil.

3) This dessert is great with dough fritters (you cha kueh).

传统潮州甜品: 绿豆爽

绿豆爽是我们家很爱吃的传统潮州甜品。 在外面买的豆爽，豆很少，油条又小又少，又甜，又不香！再来就是糊很多！价钱还贵！

自己在家煮，用品质好的食材，放多些豆，家人都吃得开心。重要是省钱。 哈哈

大家可以参考以下做法：

材料：

去壳绿豆仁 250克 (泡软蒸熟）
白糖 隨个人喜爱的甜度
清水 2000毫升
蕃薯粉/木薯粉 4 汤匙加水混合(随个人喜爱浓稠度增減薯粉)
斑兰叶

做法：
1) 绿豆仁洗浄，浸软, 蒸熟待用。

2) 煮热水加斑兰叶，加入白糖。糖煮溶后, 捞出斑兰叶, 把混合 的薯粉慢慢加入至你喜欢的浓稠度。要测试浓稠度，可以丢几 粒豆仁进去，如果浮起来，就可以。加入所有的绿豆仁, 煮沸 即可。

3) 搭配油条很赞。

海南咖喱鸡

我的特色传家菜 ～ 海南咖喱鸡。

家人喜欢辣一点，所以是 🌶🌶🌶！ 搭配脆脆的法式面包或尖头面包最美味 😋 

好的海南咖喱必须能够与其他菜肴很好地融合在一起。海南咖喱和其他咖喱，不同之处在于所使用的食材。

大多数海南家庭都有自己的咖喱食谱。这是我已故家翁多年煮咖哩的配方,  生前传给我的海南咖喱鸡。家翁善于烹煮，经营过咖哩饭店、鸡饭摊，也接私人宴席，曾是几家海南鸡饭的顾问。

海南咖喱鸡 （十人份）
=========

食材 ：
2只新鲜肉鸡（每只1.5公斤）- 切成大块
1公升浓椰奶 400克水
8汤匙食用油
盐和糖 - 调味
1公斤马铃薯🥔（煮至半熟，去皮） 

咖喱酱 ：
8条     辣椒干（浸泡20分钟）
10粒   石栗 Buah Keras （浸泡20分钟）
8 cm   新鲜黄姜
6 cm   蓝姜
2 cm   老姜
10瓣   大蒜
10粒   红葱头
4根     香茅
6片     青柠叶 （Kaffir lime leaves）
2汤匙 虾膏  （Belacan）
2汤匙 咖喱粉（随意） 

煮法 ：
1.  将咖喱酱的所有香料放入食物处理机搅拌成糊状，混合均匀。 

2.  将咖喱酱倒入油中炒至香，然后加入切块的鸡肉。 咖喱酱均匀地裹上鸡肉后，加入椰奶和水。 （我有时用200毫升淡奶代替了一半的水，以获得更顺滑的口感。） 

3.  加入马铃薯。 马铃薯全煮熟后，马铃薯中的淀粉会使咖喱变稠。 关掉火，配饭吃，或用法国面包蘸咖哩汁一起食用。

注：煮好的咖喱酱可以冷藏备用。

Chaozhou: Guangji Bridge

When visitors go to Chaozhou, the residents would encourage them to see Guangji Bridge. They say, "If you have not visited Guangji Bridge, you have not been to Chaozhou.

I brought my husband to take a look at the most famous attraction in Chaozhou. This old bridge crosses the Han River. The 518 m arch bridge with 18 pavilions has a unique architectural style and eighteen floating boats connecting the bridge in the middle.

The 18 floating boats are "stored away" every evening and “brought back” the next morning. When the bridge is open, there is a channel for ships and boats to get across. We were lucky to witness the closing of the channel one morning. (Watch video)

In the evenings, two laser light displays are scheduled at Guangji Bridge. It is a spectacular show. I recommend going for the first show at 8 pm, sometimes the 2nd show is cancelled without notice.

There was heavy rain on the day we visited Guangji Bridge, it did not deter us. We had fun in the rain.

Ticket：20 renminbi

Guangji Bridge
Address：
广州省潮州市凤洲西路 (凤凰洲公园内)
Chaozhou, Guangzhou, China 
Opening hours： 10:00 - 17:30

潮州：广济桥

到潮不到桥，枉费走一遭，说的就是广济桥，潮州最出名的景点。

走在这古桥上，十八梭船廿四洲的独特格局，让我们赞赏和惊叹

这座旅游观光步行桥全长518米，横卧在滚滚的韩江之上。桥中有 “十八梭船”的启闭式浮桥，桥上有12座楼阁和18座亭屋，并加上匾额与对联，两边景色壮丽迷人。

每天晚上，18艘浮船会被开走，以便船只可以通过。早上，18艘浮船再开回来。

有天早上，我们很幸运地看到了这一幕。 （请看视频）

晚上有两场灯光秀，蛮好看的，建议尽量赶看第一场。因为有时候第二场会被取消，不会预先通知。我分别拍了白天和晚上的广济桥情景。

当天在游广济桥时，突然下起倾盆大雨。难得遇到狂风暴雨，我们在雨中，还是玩得很开心 非常值得来一趟的景点。

门票：20元人民币 （一张门票）

广济桥
地址：广州省潮州市凤洲西路凤凰洲公园内
开放时间： 周一至周日 10:00 - 17:30