On Mid Autumn’s morning, I went to the market and bought this small little black horn looking thing we called “ling jiao” or known in English as water caltrop. Ling jiao is an annual plant, meaning this plant will seed, grow and died off in one year, so as far as I know it is usually only available during mid-autumn.
Ling jiao is an aquatic plant and what we are eating are actually the seeds. To cook ling jiao, simply wash them throughly till they are clean. There put them in a pot with hot boiling water and let them boil for at least 25-30 minutes, they are quite tough. I added some salt in the boiling water to give it a hint of saltiness too.
When its done, simply crack it into half and eat the inner white yam like content. According to Ah Tan whom was having a couple of ling jiao yesterday during our mid autumn gathering that those harder to crack taste better… haha… don’t know to believe him or not 
Anyway, happy mid-autumn to all 
