Miss Foodie #011 - A New Twist on Beancurd

If you're in Malaysia, and chinese dessert (Tong Sui) shop is in your hunt, you will never miss out this tong sui in the list.
Dried Beancurd with Barley Dessert, 腐竹薏米糖水
It's as common as having Kopi C everywhere.

For all my life, I've tried various types of beancurd barley dessert soup.
I grow up in a family where they emphasizes alot on drinking soup and tong sui.
My mom will always say it helps to give a brighter and prettier complexion.

So these are the few that I've tried:

1. Sweet Dried Beancurd Soup (Only boiling the beancurd and put rock sugar)
2. Dried Beancurd with Barley Soup
3. Dried Beancurd with Barley and Ginkgo Nuts Soup. (Gingko Nuts is pretty expensive, so you don't usually see the shop selling this)
4. Dried Beancurd with Barley, Egg and Ginkgo Nuts Soup
5. Dried Beancurd with Barley, Egg and Winter Melon Strips Soup

And so I thought,
such a common dessert soup in Malaysia, you can never run away from these five.

That's it, other than these 5 types, there will not be another variation of beancurd soup anymore.

BOY, WAS I SO WRONG!

Last week, I finally get to meet THE SIXTH!!!!

Dried Beancurd with Barley, Egg, and QUAIL EGGS!

THERE YOU HAVE IT!!!
SUCH A PLOT TWIST!!!

Oh boy, whoever with the brilliant mind out there could think of adding quail eggs into beancurd dessert soup deserves a million upvotes from me!!!

Every sip, and every bite into the quail eggs, with the sweetness of the soup, is
PURE HEAVEN!

For those mamas' out there who are planning on making dessert soup for Chinese New Year,
perhaps this could be a Eureka moment for you! :)

Disclaimer: This is my entry for @howtostartablog dailyfoodphotography contest.