21/12/2016, 18:35 - PY: Making glutinous rice balls now as today is winter festival.
GC: Ya me too😊
Pink n white?
PY: Mine are peanut filled from the stores!
soup is half pack of ginger tea mix n a block of black sugar with dried longans
Ln: Hahaha.....I learn something new each day.....thanks dearie
Ad: Wow! I learnt something new too.
CT: My version - compliments of "chinatown" mini mochi-ball👍🏻
GC: How come all yr gravy is brown? I've nvr seen that b4
Why you put longan?
CT: It come comes with longan tea and i learn from PY i also added ginger tea!😋😋
PY: my dears, traditional tang yuan are balls of glutinous rice flour with bits of yellow sugar as fillings. the soup is clear with water ginger n sugar. 😛 yellow sugar is in form of long strips like ruler.
being innovative is fine when u add in your favorite ingredients😍
the teochew serves tang yuan in a peanut base soup with a variety of fillings. this delicacy is called ah-po-ling (花生汤汤圆)
CT: Hehehe. Just imagine my tang yuan fillings came out and colored my soup! Thanks granddad
SJ: My Mum cooked us d savory version too.....wt black mushroom n charsiew.
PY: Hehe!
some one taught my mom to put numbers inside. for toto then from 1 to 49. she dishes out the ones that floats up first. then place bet! for 4D, then 4 lots of 0 to 9. dishing out the first to fourth ones. N bet on it. 😃😃😃
AD: That's interesting.
PY: some tang yuan are just flour n water, so most kids don't like to eat. that's why add sweeteners or like SJ's mom make savory
ma-chee is glutinous rice flour with water then cook in oiled pan over low fire. bits are cut n serve with crushed peanuts n sugar mix.
there are lots of variations of glutinous rice dough usage. Japanese mochi. taiwanese ma-shu.
GC: Ah so...... thats so creative
PY: I had taste lots in Indonesia serve with different fillings too
GC: Actually I remember we buy the pink n white dough from market and roll the bl..y thing into a ball. Shiok to eat but what a chore
SJ: Yes, it was such fun rolling them when we were kids.
PY: dad, u can dye them with food coloring n hv them in multicolors
GC: Only you will think like that grandson 🙄
PY: well, I had fun too rolling them n watching them sort of popping up in the boiling water 😃
CT: True ,it is fun rolling them and i still enjoy eating plain coloured ones!
PY: I love the sweet ginger soup too 😄
Ln: I missed my mum's with the peanuts and dark sugar gravy.......yum yum
PY: Hi mom, how did the apple n cranberries pie taste?
dark sugar probably Gula melaka. Yummy!
we are real PRODUCTIVE chatting about FOOD😆😆😆
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The Dōngzhì Festival or Winter Solstice Festival (Chinese: 冬至; pinyin: Dōngzhì; literally: "the arrival of winter") is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22 (according to East Asia time).
The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos.
After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in.
The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").
A solstice is an astronomical event that occurs twice each year (around June 21 and December 21) as the Sun reaches its most northerly or southerly excursion relative to the celestial equator on the celestial sphere.
The Winter solstice (or hibernal solstice), also known as midwinter, is an astronomical phenomenon marking the day with the shortest period of daylight and the longest night of the year.
In the Northern Hemisphere this is the December solstice and in the Southern Hemisphere this is the June solstice.
A solstice is an astronomical event that occurs twice each year (around June 21 and December 21) as the Sun reaches its most northerly or southerly excursion relative to the celestial equator on the celestial sphere.
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在广东，过冬就是过冬至而不是度过冬季，这天，广东家家人都会做一种叫“粉果”的食品，类似北方的饺子，只是粉果比较大，用糯米粉做皮，用萝卜做主要馅料，还添加一些火腿猪肉腊肉五香粉小葱等做馅料，这天早上大家都很早起来去祠堂拜祭祖先，比过春节还重要。
In Guang-dong, 过冬 Guo-dong (passing winter season), is the day of Winter Solstice and not passing the winter season, on this day, every family in Guang-dong will make a type of food called 'fen-guo'(means flour fruit), similar to Northern fen-guo (dumpling)/gyoza. Only fen-guo is much bigger, with glutinous rice flour as skin, and radish as main filling ingredient, adding a little bacon, wax meat, 5-spices powder, shallots and etc. as filling.
This day, everyone will wake up early and visit the ancestral hall to pay respect to their ancestors, more important then the Festive Spring Season.
～～～～～～～～～～
Hahaha!
Whatever the reason, its good to gather and enjoy food with family and friends!
And my friends and I, sort of gather to chat on Whats app!
Its the 'Gather Together' that is meaningful! :)
Cheers all
Om Guru Lian Sheng Siddhi Hom
Lama Lotuschef
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