First of all, a Happy Belated Winter Solstice to all :-).
I have always loved Winter Solstice celebration with my family, or better known as "Tang Yuen" festival.
Things that I remember about my childhood Winter Solstice:
Rolling of tang yuen together with the family, while my gossipy 2nd aunty entertained us with "news" about everyone in the neighbourhood. I could not make head to tail of who is who, but I did enjoyed her funny and sometimes shocking stories :-P.
Fragrant bubbling pandan ginger syrup, waiting to be served with cooked floating tang yuen.
My 3rd aunty bringing a small pot of salty tang yuen cooked in thick tasty pork ribs broth with a sprinkle of chinese parsley and deepfried dried prawns... the elder folks loved this :-).
And sometimes, my 2nd aunty will pamper us with her signature dish - stirfried abacus with bits of meat, dried prawns, chinese parsley, taugeh and eggs. We kids loved this dish!
When I got married, I made do with frozen tang yuen with peanuts and red beans filling... just 20 pieces (in 2 packets) for hubby and me. (But I would definitely eat more than hubby... heehee) I would boil them and add them into pandan syrup, or coat the boiled tang yuen with sesame seeds and deepfried. Hubby loved the deepfried version :-).
And recently, I came across this tang yuen:
6 tang yuens with peanuts filling, soft sweet red beans, and a scoop of durian flesh on a bed of durian and sago pearls puree.
Wierd combo, but every mouthful was a bliss. The durian taste was not too strong to shadow the taste of tang yuan; it was at the right sweetness and pungency. Yummy :-D
But I still prefer my traditional stirfried abacus and floating tang yuen in ginger syrup. Call me "lou tou" (old-fashioned) :-)
How was your Winter Solstice celebration? Had any tang yuen? :-)
The tang yuen in durian puree is available at Dragon-i at RM 13 a bowl.
(C) Lee Pei Yi. All rights reserved. Originally published for boeyjoey.blogspot.com. All images and text cannot be republished without expressed written permission.