Our family favourite is fried tou wan and it is always a great side dish on the table. They can also be sliced thinly fried with lots of onions. If cubed, they can be braised with brown beans.
My mother likes it too, fried.
Many people like it steamed, or added to some mixed vegetable dishes, or hot pots. It is a very versatile ingredient, and very healthy too.
The white ones however are very important in my mother's pork ball recipe. The addition of the tou wan makes the meat balls very smooth in texture.
Yellow tou wan is one way of giving your children additional essential minerals and vitamins as turmeric has a lot of health benefits.
My paternal grandfather told us, when we kids were eating with him that in the olden days, in Minqing when he was very young, dou wan were delicacies which only people in the Gengniang would eat. He mentioned that people in the villages would make some tou foo but not dou wan. When he migrated to Sibu, he realized that many families would just buy two pieces of dou wan to go with their thin porridge.
He then told us to be simple in our food and not to spend all our hard earned money on food. We must save one cent to make ten cents and ten ten cents would make a dollar.
He instilled in us the philosophy of saving.
Most of our forbears in Sibu, indeed, saved a lot of money for their old age.
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