Black-Eyed Pea Sweet Soup / Mei Tau Tong Sui

~ Black-Eyed Pea Sweet Soup ~

Cooked this sweet soup (tong sui) on Wednesday, while I was sick, hmmm... am still sick actually (down with fever, flu & nose inflamation)...Hehe... I am sick but the tong sui is not ok... :P it's yummy... :)

I believed this is one of the favourite tong sui for the Chinese besides the red bean tong sui, green bean tong sui etc. However, it's very rare that you can find places selling this tong sui, not many places sell this tong sui, don't know why...So, no choice have to cook this myself since I like this tong sui very much.

Ingredients:

- 250 g black-eyed peas

- 40 g sago

- 150 g brown sugar

- 1 egg white

- 5 litres water

Directions:

1. Wash the peas and set aside.

2. Fill a large cooking pot with water, add in the peas.

3. Put the pot over medium-high heat, bring to boil. Leave to boil for 5 minutes, then turn the heat to low, leave to cook for 1 hour, or until the peas become soft ( not too soft).

4. Put in brown sugar.

5. Wash the sago, add into the soup, continue to cook for about 15 minutes, or until the sago just turn transparent.

6. Turn off the heat. Stir in the egg white.

7. Best serve warm.

Note:

1. Brown sugar may be replaced with white sugar. If white sugar is used, you may need to reduce the amount as white sugar is more sweet compared to brown sugar.

2. Do not wash the sago earlier. Only wash the sago when you want to put it into the soup. It will stick together of washed earlier due to the starchiness of the sago.

3. Only stir in the egg white after heat is turned off to prevent the egg from overcooked.