Today, we're taking you #ToTheStreets of Singapore 🇸🇬
Known for a variety of Hawker Stalls across the land, Singapore is a bustling collection of food inspired from neighbouring countries and cultures. 75 Ah Balling Peanut Soup (@75ahballing) was founded in 1942 and is widely popular today for their glutinous rice balls served in a sweet soup, also known as tang yuan.
The next time you get a chance to visit the Lion City, don't forget to stop by this UNESCO recognised Hawker Centre and say hello to Alvin and his family. For now, here's a recipe for you to try and recreate this Singapore favourite at home:
-250g Raw peanuts, peeled and halved
-1 ltr water
-200ml unsweetened soy milk
-150g sugar
-12 pc rice balls
1. Rinse and soak the peanuts in water for 2 hours. Drain and replace with clean water and soak for another 20 min
2. Bring a pot of water to a boil and then add the peanuts. Cover with a lid and bring to a boil again
3. Bring the liquid to a simmer and cook for approx 2 hours until the peanuts are soft. Add the soy milk and sugar and dissolve
4. Increase the flame to medium, add the rice balls and gently stir. Serve hot
What's your fondest memory of eating in #Singapore? Let us know in the comments below.
@visit_singapore #PassionMadePossible #SingaporeFoodFestival
Today, we're taking you #ToTheStreets of Singapore 🇸🇬 Known for a variety of Hawker Stalls across the land, Singapore is a bustling collection of food inspired from neighbouring countries and cultures. 75 Ah Balling Peanut Soup (@75ahballing) was founded in 1942 and is widely popular today for their glutinous rice balls served in a sweet soup, also known as tang yuan. The next time you get a chance to visit the Lion City, don't forget to stop by this UNESCO recognised Hawker Centre and say hello to Alvin and his family. For now, here's a recipe for you to try and recreate this Singapore favourite at home: -250g Raw peanuts, peeled and halved -1 ltr water -200ml unsweetened soy milk -150g sugar -12 pc rice balls 1. Rinse and soak the peanuts in water for 2 hours. Drain and replace with clean water and soak for another 20 min 2. Bring a pot of water to a boil and then add the peanuts. Cover with a lid and bring to a boil again 3. Bring the liquid to a simmer and cook for approx 2 hours until the peanuts are soft. Add the soy milk and sugar and dissolve 4. Increase the flame to medium, add the rice balls and gently stir. Serve hot What's your fondest memory of eating in #Singapore? Let us know in the comments below. @visit_singapore #PassionMadePossible #SingaporeFoodFestival
