Happy New Year everyone! I hope you can look back at 2012 with fondness at the good things that have happened, and learned from the not-so-good things that took place. Indeed we look forward to better things in 2013 - good health and safety, successes and achievements, more great recipes (mustn't forget that!) and for us Christians, a closer walk with Jesus.
Righto! I thought it would be nice symbolically to start my first post on the first day of this new year with something sweet - a classic Chinese sweet soup/"tong sui" with red dates, dried longan and seaweed.
You might ask - seaweed?
Yeah, think of it as a more cost effective alternative to bird nest ;P Beauty food really - packed with calcium and collagen. I recently did another post on using this white seaweed from East Malaysia - check it out here
Sweet Seaweed Soup with Red Dates and Longan
- 120g seaweed, rinsed weight (very small handful is sufficient, it will expand once soaked)
- 20 jumbo red dates, deseeded
- 1/2 cup dried longan, rinsed
- 200g rock cane sugar
- 1.8 litre filtered water
1. Soak the seaweed for about 3 hours, changing water 3-4 times until there is no briny or fishy smell. Snip into short pieces.
2. Bring the water to a boil, add in the red dates and longan and turn down to simmer for about 30min. Use the back of a ladle to flatten the red dates to release more flavour.
3. Add the cane sugar and simmer until it has completed melted.
4. Finally add the seaweed, bring to a quick boil and switch off the fire. Let the soup rest for about 15min before serving.