I am finally back to our
sunny hazy island after almost 3 weeks! Through Facebook and the many whatsapp messages, I came to know that Singapore and Malaysia were covered by a thick blanket of haze 2 weeks ago and the Pollutant Standards Index (PSI) hit several new record high!
My family and I were lucky to have escaped that. Although I could still feel some discomfort in my eyes and throat the moment I touched down two days ago, I was told that the worst was over (hopefully) and last weekend was the sunniest for the past weeks.
While recovering from the jet lag, I am also cracking my head over the dishes to cook and post for this month's Little Thumbs Up (LTU) event which I am hosting. With the harsh weather condition still lingering, I thought it would be a good idea to have some clear sweet potato ginger soup to kickstart the event.
Humble sweet potato boiled in fresh ginger and pandan leaves was one of the many hot desserts I grew up eating. On Sundays when everyone was at home, Grandma would usually fry a big wok of bee hoon (rice vermicelli) or yellow noodle and boiled a big pot of this sweet potato soup for our lunch. Simple and economical but the dishes that she prepared fed the entire family well.
Besides the fond childhood memories, I love this homely comfort hot dessert soup for the sweetness of the sweet potato, the pandan leaves aroma and the spicy kick from the ginger slices. Try it!
2-3 medium sweet potatoes
2 inches fresh ginger, skinned and sliced
3-4 pandan leaves, knotted
4 cups water (about 1 litre)
60g rock sugar (to your preference)
Peel, wash and chop sweet potatoes into big chunks.
Bring water in a pot to a boil. Add the remaining ingredients except the sugar.
Bring to a boil again and add rock sugar to your liking. Simmer on low heat for 15 minutes with lid on.
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.
I am the host for this month's event and Ginger is the theme for July. You can join in the fun and contribute your recipes here.