not the traditional Indonesian sekoteng, though.
If you happen to be in Singapore, it's called Cheng Teng / Cheng Tng.
They may add more stuff in, it depends.

Dried longan (my fave), barley, hulled mung bean, white fungus, candied winter melon, lotus seed. They also have red dates, but I don't like it, so it's not in the pic.

Oh... and I also add lemon grass there, why ? they're in my fridge and it won't change the "soup's" taste since the ginger will overpower the lemongrass's taste anyway, so I just throw em in, it's healthy rite ;p
mmm... golden liquid
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