What do you do with a pot of leftover red bean soup? It would be a total waste to throw it away. If you live in a warm and humid country like mine, sweet dessert leftovers like this usually do not fail to make for a good and refreshing chilled treat.
I have never really liked red bean soup; neither do I like green bean soup. Perhaps, it was having to drink these sweet soups almost every other day when I was young that makes me want to hide from them when I grew up. It could also be an inherent dislike for soupy dishes that makes bean soups the least of my favourite at the wedding table.
We were both watching the episode of ‘Hey Chef!’, 《大厨你在家吗?!》some time in December last year. The celebrity chef, Ku Keung, was making silken egg tofu from scratch usiing the unsweetened Nutrisoy Soya Milk, a brand of soy milk product for which he was a spokesperson. We were both amazed by the result of this simple yet healthy recipe – nicely formed tofu blocks which looked silken soft and without bubbles. How was this possible?
I fondly recall my favourite stall at the canteen during the period of time when I was attending secondary school. I can’t remember what the main dishes were that were sold at the stall; what I do remember is that every Friday, the stall would dish out a favourite of most students there – plates of yam rice that are extremely tasty and addictive. The stream of people queuing up in front of this stall was always constant during the recess times on Fridays. That was one of the reasons why my classmates and I always looked forward to Friday afternoons, albeit the boring lessons that dulled most of our appetite for the day.
