Another favorite Chinese “Tong Sui” or “sugar water.” I like this Tropical Fruit Feast Tong Sui with Sea Coconut and White fungus and longan. Sea coconut requires a mother’s love to make it to the table. First, the fresh fruit has to be tracked down—few market stalls carry it as the fruit sours quickly in the tropical heat. Then, the fruit’s brown shell has to be painstakingly peeled off to reveal its glistening, milky white flesh. The flesh is sliced into quarter-inch thick loops and separated into “firm” and “tender” piles. Firm-fleshed portions of the fruit have to be simmered for a longer time to reach a desired softness (think young, coconut flesh), while care has to be taken not to simmer the softer-fleshed portions into oblivion. Interestingly, the sea coconut I’ve been talking about so far—and what every Asian restaurant menu and canned fruit label claims is sea coconut—is not true sea coconut (Lodoicea maldivica), but rather the fruit of the toddy palm (Borassus flabellifer). Ask for the fruit of the toddy palm, though, and you’ll be met with blank stares. The true sea coconut is a protected species, endemic to only two of the 115 Seychelle Islands. Export is strictly controlled, with each fruit bearing a government-issued serial tag. Once believed to grow from a mythical tree on the bottom of the sea, sea coconut shells were coveted and adorned with priceless gems by European nobles in the 16th century. This is a very simple recipe to make and ii ike to have it cold after it has been chilled in the fridge It is best to have it when it is chilled overnight… if it can last that long. Sort of the refreshing and cooling feeling when I drink it the next day :) - I guess now it is called a drink not a soup anymore This is easy to make this soup…ENJOY Tropical Fruit Feast Tong Sui Ingredients: o 10 red dates o 1 cup dried longans o 6-8 pcs of sea coconut (see pix No. 2), sliced into quarter-inch thick loops o 4pcs of screw pine leaves . washed & knotted o about 10 bowls of water o 1 cup of white fungus, see pix No. 3 (Pak Mok Yee) o rock sugar to taste Method : 1. Wash ingredients and put all ingredients altogether in a pot and bring to boil. about 40 minutes Add rock sugar during the final ten minutes 2. Served hot or cold..
Posted on: Mon, 19 Aug 2013 05:34:01 +0000
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