On the way

One of the reason I like sweet soup ( mixed of greenbean , millets , almond and sometimes pumpkin or sago ) is that they suddenly dancing in the plant , opening like flowers and color turning light and , especially sago , even though I have never made it beautifully burned , it is always surprised to see it becoming semi-transparent .

Burned by 20-25 minutes , it is done by adding some crystal sugar and milk ,the taste are kind of mixed also , greenbean and millets are soft , almond gives you some challengers , but more fun , and sago changes the status into sticky .

Another masterpiece of mixure for dinner - shrimp , cabbage and egg Doufu , also the taste , which is spicy + katchup