Thanks to @qurator; this is a whole new level of food photography contest; not just a wonderful food post but with a specific ingredient and recipe as well! To find out more about this contest, check out HIVE TOP CHEF!
This week's Hive Top Chef Ingredient/Theme is SOUP.
And as usual, I'll like to put my own twist to it.
Instead of what many would write about Soup, I decided to share my version of Vietnamese Soup or how the locals call it Chè, which is best known as sweet dessert soup. Of course, it's still very much a Malaysian Chinese dessert though all ingredients were purchase locally in Vietnam.
Ingredients :
Snow fungus (soaked in cold water)
Red dates
Dried longan
Gogi Berry
Rock sugar
Chestnut (center to be removed)
Water
Steps :
i. Soak the snow fungus in cold water so that it breaks up & becomes soft.
ii. Wash the dried longan, red dates & gogi berry.
iii. Remove the center of the chestnut as it has a bitter taste
Put all ingredients into a large stock pot and let it boil; then simmer for 30 minutes. For the sweetness, it all depends on how you like it. I like mind a bit less so I only put in 1 to 2 pieces of rock sugar. This dessert is perfect for a hot summers day as it cools down the body. You can enjoy it while it's hot or add in ice; whichever way you prefer it.
A simple and yet satisfying sweet soup or Chè to make for your family 😊
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