During the holidays, I would brush up on my cooking skills by making some dishes for my friends. A few days ago, I prepared Wanton Mee and a couple of days ago, it was Laksa Singapore. However, I must say that my speciality is preparing fruit dessert. The dish above is the Sang Kor Tong Sui (translated to mean Fruit. As I am a Cantonese, I learnt to make Tong Sui from young. For your information, Tong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui is a Cantonese specialty and is rarely found in other regional cuisines of China.
It is actually very easy to prepare. Just boil a pot of water, then add in diced Ya Pears, dried longan, wolfberries, red dates and attap chee (Nypa fruticans). After boiling for about half and hour, add brown sugar. Then it is ready to be served.