Sweet red bean soup from Adam Liaw's Asian Cookery School: A Step-by-Step Guide to All Your Favourite Recipes (page 216) by Adam Liaw
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store-cupboard ingredients
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Chinese red beans
In China, the corresponding name (pinyin: xiaodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (hóngdòu) and chidou (chìdòu), both meaning "red bean", because almost all Chinese cultivars [of azuki/adzuki beans] are uniformly red. (Wikipedia)
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EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Glutinous rice dumplings in ginger syrup (Tang yuan)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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