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.
I find that it works better for me if I boil the beancurd skins together with the water instead of waiting for the water to boil before adding the sheets. Funnily enough, I didn't even have to soak the beancurd sheets before hand and they turned out light as feathers in a matter of about 20 minutes. This sweet soup has relatively milder flavours and is usually popular with most palates.
In other not-so-good news, I have been rather busy with a lot of copyright violations ever since I discovered Mozilla's 'who stole my photo' add-on, I highly recommend this by the way. You will be amazed if you run this application with your photos, I was shocked at all the copying that has been going on from charity organizations to personal bloggers (there was one who copied my recipe word for word and used the photo, cropping it off at weird angles just to get rid of my watermarks) to a fairly large company. The funniest part was that the blogger who has been copying me started in year 2008 when I was still living in the US and she even has a facebook fan page, just incredible. I do have to warn you though that it could get addictive as you find out more and more 'dirt' and rather stressful as you see your hard work splashed across a stranger's website claiming your work for their own in such a carefree manner.
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 :)
Serves 4 generously (best eaten on day of cooking)
Ingredients:
4 beancurd sheets (fu chuk) - easily found in any Asian grocery store (buy the sheet type and not the rolls)
1/4 cup worth of rock sugar or to taste
8 cups of water
3 eggs, beaten
4 hard-boiled quail eggs or more
Other popular additions: (not used today)
Barley
Gingko nuts
Method:
Firstly, place the sheets and the water in a large pot for boiling. Bring to a rapid boil. Once rapidly boiling, turn heat to medium-low and allow to simmer for about 15-20 minutes or until the sheets turn very soft. Add in the beaten egg.
Add sugar. Taste and add more if desired.
Spoon the dessert soup into individual serving bowls and add one quail egg into each bowl. Serve hot.*
This dessert can be served chilled as well. After boiling, remove from heat and allow to cool to room temperature before chilling in the fridge if you wish to serve chilled.
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31 comments:
I love fu chuk tong sui! Havent had it for ages! Need to make some to warm up since the weather is getting chilly!
Have to try that! Looks soooo good! And I love quail eggs too.
P.S. Thanks for the tip about the picture thieves!
I like the addition of quail eggs to this tong shui :) ...make it much more nutritious.
On the note of bloggers who steal content - I can't believe it! that's really intolerable, esp the way your photos have been cropped and used...my gawd! :O
Bit sad when people don't respect copyright but I guess this will never change. If we put things on the www accessible to the public people will take it. Anyway, the good thing (in a way) is that your work is good thats why someone is taking it!
Morning Jen, I love this tong shui too as my grandma used to cook this for us when I was a little girl.
I really hate these pests! I also just found out sometime copied my whole recipe with no link, watermark being removed on her page.
So annoying!
That is definitely the downside to the world wide Web. While it gives you an audience with almost no limits, it's also a bit like the wild, wild west in that keeping the copyright law enforced is pretty much impossible. You'd hope people would just do the right thing. But I guess that's beyond the ability of some folks.
My mum used to make this with gingko nuts and without the quails egg, and your post has reminded me how easy it is to make at home. Looks like a trip to the Asian grocery will be happening soon. Thanks for sharing the recipe!
You're welcome! Yup, very easy :)
Yes, you're right Carolyn, this 'blogger' though is the person who has stolen most of her content, I just informed another 15 bloggers of their stolen photos and recipes on her site.
Yeah, that's the optimistic part of it..this person is incredible though she has stolen from so many bloggers and I just informed another 15 bloggers...
Thanks J! Hope you like :)
Yes! One of my favs :)
Hello Jen, thank you very much for letting me know abt the website which stole my mackerel fry photo. Cyber thieves are everywhere. And am sure I'll take necessary action on this. Thank you again.
The beancurd dessert looks so yumm! :)
Thanks for stopping by! And you're welcome! I can't believe how much of her stuff was just stolen material as I was going through her photos..thanks for taking further action! It's hard to stop these people but this one is being too blatant what with her FB fan page, twitter etc..as if she was a legitimate blogger hah!
Thanks Ann! Yup truly annoying :) Good luck with that person!
Yup, really intolerable! Found so many other bloggers' content on her site...
thank you! I never thought of that...great point :)
I must confess, I'm not a fan of this dessert as a kid, not sure about now though but my mom loved it. As for the stealer, I hope someone will shut down her blog for good.
haha, I do like it and yes I have informed quite a few bloggers whose content was stolen by this person and I think quite a few DMCAs have been filed..we shall see :D Fingers crossed!
Hi Jen, This is my first time on your blog and I'm absolutely amazed by all of your recipes.Great photos.Totally loving it and I am happy to following your blog.
This is one of my fav!! I make it sooo regularly- in fact, I just did it over the weekend..stuck it in the fridge and have it whenever i want through the week- perfect for warm weather. Quail eggs are too expensive though so I used normal eggs.
what a horrible blog to steal photos... thanks for the tip for checking photos out.
Thanks Kavis! Welcome :D
Thanks Daphne! Really? Quail eggs over here are not that expensive. No problem..yes we all have to look out for each other :)
Hi Jen, Thank you so much of informing me the "no manners person" steal my photos and recipes. I had made complaint to Blogger, hopefully they will remove the posts soonest. I like this 'Tong Shui" too, full of nutritions and delicious.
Hi Sonia, no problem at all! I'm trying my best to make sure that she can't steal content from anyone! :)
Jen, I
always like this nourishing dessert especially when the weather turns dry. No matter how she deals with the stolen photos, she can't crop away her dishonors.
that is horrible! on another note, I love this dessert, my chinese family always makes it for me :)
Thanks dear! you are so right ;)
thanks! :)
Woah I've never seen beancurd skin in a sweet dish! Very curious about it now -- sorry you've had issues with a thief, too. But glad you still have a sense of humor about it ;).
Really? :) haha, this is quite a classic Chinese (but Southern China) I thought...thanks Xiaolu! Yup, it started getting funny as I saw how weirdly she cropped the photos she stole!
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