Recipe Ingredient
- 200g yam beans, sliced thickly
- 55g carrot, cut into wedges
- 100g black eyed beans, soaked overnight
- 50g lotus seeds (siong lin)
- 7g dried longan
- 10g tong sum
- 20 red dates
- 6 dried figs
- 3 honey dates
- 15g yok chuk
- 15g hoi chuk
- 25g wai san
- 20g fok san
- 10g kei chi
- 40g see sut (Ferox nuts)
- 2.5 litres water
- Seasoning
- Salt and sugar to taste
- A few dashes of monosodium glutamate
Instructions
- Bring water to the boil, add all the ingredients and bring to the boil again.
- Reduce the heat, cover the pot and simmer for 2½-3 hours over very low heat until the flavours of the soup are enriched. Adjust with seasoning to taste.
- Dish out and serve immediately.
