Lilian gave me a very difficult task just before Chinese New Year. I was supposed to do something with the skin of Mandarin Oranges. Just see what she skilfully did with the skin of Mandarin Oranges. The thing is, the “trick” I am supposed to do with the skin is so difficult that I have to find a way out of it. Finding a loophole is what lawyers are supposed to be good at and I think I may be lucky enough this time. So, here comes my task handed out to Lilian 🙂
Anyway, Red Bean Soup with Mandarin Orange Peel is not really a soup which is taken in a main meal. Rather, it is well known to be a dessert and is usually taken warm or hot. The Mandarin Orange Peel is added to give this dessert a citrus tang to it and if you can’t find Mandarin Oranges, oranges like Sunkist or Jaffa will do. Just remember to dry it in a fridge or left outside to dry on its own. Frankly, I don’t know why it should be dried but this recipe has been handed down from generations to generations and it tastes good. Give it a try.
This is my recipe for Red Bean Soup with Mandarin Orange Peel
- 3/4 rice bowl of red beans (pre-soaked for 30 minutes)
- Skin / Peel from 1 mandarin orange (dried before hand)
- 6 rice bowls of water
- Sugar to taste
Bring water to boil and add red beans. Reduce to simmer. Add mandarin orange peel after 30 minutes and continue to simmer for at least another 30 minutes. (alternatively, you can put the water, red beans and orange peel in a slow-cooker and cook it for 3 hours or more / overnight)
Add sugar to taste before serving.
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