How I Make Chinese Candied Orange

I’m missing Japan so bad! And it was obvious because I didn’t just post the destinations we visited, but also, I recreate some of the distinct Japanese food we tried when we were there. One of the street food that attracted us in Tokyo is the Ichigo Ame. It’s basically a strawberry coated with rock sugar glaze and skewered on bamboo stick.

Ichigo Ame got its inspiration from the Chinese Tanghulu, a traditional Northern Chinese snack. Similarly, it’s a candied fruit but the Chinese version uses different kinds of fruits like Chinese hawthorn, cherry tomatoes, oranges, strawberries, blueberries, grapes, kiwi, pineapples and bananas.

I wanted to try the candied orange this time so I chose to make Orange Tanghulu.

1. Prepare all the ingredients needed.

• 1 cup sugar
• 1/2 cup water
• 1 orange

2. Peel orange and separate into sections.

3. Skewer orange carpels on sticks.

4. Combine sugar and water in a pot. Do not stir.

5. Place pot on heat and let it simmer for fifteen minutes. Do not stir.

6. When the water turned yellowish, dip fruits into the syrup.

7. Then, submerge these fruits into a bowl of ice water to harden sugar.

8. Let them cool. Yes! I also made strawberry tanghulu.

9. Your Orange Tanghulu is now done and ready to be served.