Red Bean Soup with Dried Alkaline Dumpling

I were suppost to post this when Babe_KL organise a write up on Merdeka Open House 2009 - My Sweet Malaysia. I must also apologise to her because I did not do it on time. However, I still want to share this lovely 'thong sui' which I love - Red Bean Soup with Dried Alkaline Dumpling.

The ingredients

Red Bean - 150g

Dried Alkaline Dumpling - 50 to 80g

Water - 1000ml

Rock Sugar - depending the sweetness you want

Pandan leaves - 5 leaves, tied knot

Note :
cut the alkaline dumpling into small pieces and dry it under the hot sun for few days until it is really dry. Keep it in the container and put them in the fridge. It can be kept for 1 year.

How to do :

Wash the red bean. Put red bean, water and pandan leaves in the slow cooker and cook for about 3 hours. Then add the dried alkaline dumpling. Cook for about 20 - 30 minutes or till it's soft. Add sugar. Off the electicity and it's ready to be served.

Red Bean Soup with Dried Alkaline Dumpling

This 'thong sui' had been made by my late grandmother. So, I am the 3rd generation serving red bean soup in such a manner.

3 Layer Tea???

What is 3 layer tea? It's a new beverage that sell in most of the Nasi Kandar Shop. Anyway, it is not really new. They have been selling it for almost 2 months ago. Took this pictures when they just started and only now I remember about it.

The banner - 3 layer tea

This is how it look like. Bottom - Palm Sugar ; Middle - Evaporated Milk; Top - Tea

Some coffeeshop sell at RM2.50 and most Nasi Kandar shop sell at RM3.00. The tea taste good and you should give it a try. Refreshing.............................