This is a classic and popular Chinese dessert sweet soup or 糖水 (literally sugar water) which originates from the southern provinces of China. Beancurd skin or 'fu chuk' is boiled until very soft while beaten eggs added into the sweet soup creates the lovely almost cloud-like effect typical of this popular dessert. Instead of granulated sugar, it is also customary for the Chinese to use rock sugar in this dessert as the latter is said to have less 'wind-inducing' properties hence better for the body's equilibrium. For today, apart from the usual beaten regular eggs, I served the dessert with some hard-boiled quail eggs dropped in right before eating. When hard-boiled, I think that there is no major taste difference between regular chicken eggs and quail eggs but then I had a tray of quail eggs sitting in my fridge forever so I decided to use them up. They also make a cute presentation I thought. All in all, a very easy Chinese home-style dessert you can whip up really quick.
Just for laughs, I would be really interested in how she crops this one:
I think this Malaysian 'blogger' requires some special mention and she is Asia Deli, I saw someone else also commenting on her Facebook fan page that she cropped off her watermark as well to make the photo 'hers' so don't be surprised if you find your content on her 'blog' as well. I have to say that it was not fun at all seeing my work spread across her pages with my watermarks on my photos cropped off each time, watermark at the center of the photo? No worries! Just show the bottom half of the dish! Watermark on the bottom of the plate? No worries! Just crop off part of the plate so that it looks like it's floating on air, I mean I guess composition of a photo is the least of her concerns right? Rather vile behaviour I must say. If you have any questions on how to go about this incredibly unpleasant part of blogging, leave me a comment here or email me.
Oh right, let's get back to more pleasant things, on with the dessert :)