Monday, August 11, 2014
Tang Yuan, is usually eaten during the Winter Solstice Festival.
They are made with glutinous rice flour, round and chewy.
One can either make them plain, or filled with fillings like red bean, peanuts, or black sesame paste.
For the Taiwanese Hakka, they will cook tang yuan in a savoury broth. They love to use aromatic vegetables in the broth. My family also cooks savoury tang yuan, but not in the same way.
After referring to a few videos (here and here and many more on youtube)... this is what I came up with.
I made my own plain mini tang yuan as I didn't want to buy. A packet of frozen plain mini tang yuan will have double of what I made, and it's a bit too much for me. It's not hard to make your own.
I cooked this at my mother's and my nieces enjoyed it as well.
Taiwanese Hakka Tang Yuanby WendyinKK
125gm glutinous rice flour
1/2 Tbsp oil
60 ml boiling water
Extra water if needed
1. Put rice flour and oil in a bowl. Pour boiling water into it and stir with a chopstick. Knead it until smooth. Tint 1/3 of the dough with pink food colouring.
2. Form the dough into small balls, about 1/2 inch in diameter.
3. Bring a pot of water to boil, put in all the tang yuan and bring back to a boil. Let it cook until it floats, and let it simmer for another 10-20 seconds.
4. Drain all the tang yuan and dunk them into ice water bath. Let it cool down then drain away the ice water. Ready for use.
1/2 cup pork belly strips
2 Chinese mushrooms, sliced
2 shallots, sliced
1 Tbsp dried shrimps, rinsed
2 sprigs of spring onions, sectioned
3 sprigs of Chinese chives, sectioned
3 sprigs of chrysanthemum garland (tong ho), sectioned
Salt and pepper to taste
1 L water
1. Heat a pot/wok and put in 2 Tbsp oil and saute the shallots until golden. Remove the shallots and set aside.
2. Put in dried shrimps and cook until fragrant. Add in pork belly and cook until the meat turns opaque. Add in mushrooms and saute for a while.
3. Add in water and bring to a boil. Lower to a simmer and let it simmer for around 3 minutes.
4. Season with salt and pepper. Turn heat to high.
5. Add in spring onions and chinese chives. Then add in the cooked tang yuan. Bring back to a rolling boil.
6. Add in garland chrysanthemum and cook until it wilts. Turn off the heat, return the fried shallots into the broth and serve.
I am submitting this to Asian Food Fest Taiwan Month,
hosted by Alan of Travelling Foodies