Comments on: Papaya Dessert Soup

By: chinchyesek

chinchyesek — Sat, 10 Jan 2009 19:34:33 +0000

Martin Yan would probably have used a melon-baller as to the papaya to give a
more attractive presentation, steaming in a double-boiler to the extent possible or practical preserves the flavour more IMO, yes, it is more time-consuming, I concede.

By: Suanne

Suanne — Thu, 08 Jan 2009 22:55:05 +0000

Hi Elaina, Chinese white fig is called Moh Fah Koh in Cantonese.

By: Elaina

Elaina — Thu, 08 Jan 2009 21:41:29 +0000

Thanks so much for sharing the recipe Suanne!! I can’t wait to give this dessert soup a try. I have one question, what do you call chinese white figs (in cantonese)?