Hot or cold, a bowl of silky smooth 'pak kor yee mai fu chok' will chase the blues away
A 'tong sui' trinity of wholesome ingredients – ginkgo, barley and 'fu chok' (dried bean curd). — Pictures by CK Lim
KUALA LUMPUR, Aug 29 — It’s been a veritable season of tong sui — Cantonese dessert soups or literally “sweet water” — as manna for the parched soul.
Whether it’s a bowl of red bean soup, dark and deeply redolent of dried tangerine peel, or velvety peanut cream so unctuous yet uplifting, a good tong sui makes everything better.
……Read full article on Malay Mail Online - Eat/drink
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may wong 02/09/2020
pak kor yee mee fu chok nice dessert my favourite yummy
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