Rose’s Kitchen

Sweet Potato Soup

Ingredients:

300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger

Method:

1.  Peel and cut sweet potatoes into chunks.  Wash and flatten ginger with the back of a cleaver.
2.  Place 2.5 litres of water in a pot together with the ginger and pandan leaves.  Bring to a boil.
3.  Add in the dried longans, sweet potatoes and rock sugar.  Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4.  Discard pandan leaves and serve.

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April 16, 2009 - Posted by | Desserts and Snacks

5 Comments »

  1. hi rose, i really like your blog and the many great recipes you have! i look fwd to follow yr blog and try some of the recipes you have posted here!

    Comment by npm | July 6, 2009 | Reply

  2. Hi Rose, I stumbled on your blog and I think you have an amazing range of delicious recipes. Looking forward to coming back for more! :)

    Comment by The Little Teochew | August 24, 2009 | Reply

  3. Yummm! I’m going to try this!

    Comment by oatmeal | October 5, 2009 | Reply

  4. Hi Rose, your blog and recipes are great! Gorgeous traditional recipes!

    Comment by Alice | October 12, 2009 | Reply

  5. I came across your website when I was searching for a recipe for char kuey teow.

    I browsed through your other recipes and found that they are pretty similar to my grandma’s recipes – simple to cook, yet delicious. Will be using some of your recipes to whip up a quick dinner after work.

    Are you from Penang by any chance?

    Comment by Caroline@Cool Travel & Adventure | December 2, 2009 | Reply


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