Monday, January 22, 2007

Gingko Dessert Soup

A gringo like GeneBob who is used to hamburgers and hotdogs probably has not heard of any kind of Asian dessert soups (tong sui in Cantonese), but I remember this soup being served at restaurants in Malaysia. I didn't know that it was possible to make this at home, until, of course, I met Khim. I didn't realize it was so easy to make. Got some really pretty looking gingko nuts this weekend at an Asian store, so I made this today.

4 bulbs white fungus
1/2 lb gingko nuts
a palmful of dried longan

Soak white fungus in a big bowl of water overnight. The next day, wash, and resoak for 2 hours. Then get rid of the water, cut off ugly/dirty spots, and cut white fungus into your desired size.

Shell gingko nuts and remove skin. Rinse gingko nuts. Rinse dried longan.

In a big pot, add gingko nuts, dried longan, and white fungus. Add enough water to cover all ingredients, and add 2 more cups of water. You can add as much or as little water as you like.

Bring to a boil, turn heat down to medium, let it simmer for 1 hour. Turn off heat, add sugar to taste.

Serve hot or cold.


Gene said...

will you blog about Plano Cooking during Black History Month?

Cooking in Texas said...

When is Black History Month?