Tuesday 28 November 2006

Chinese Pear & Honey Sweet Tonic

This is one of the sweet tonic soup that is good for coughing and smoothing of lungs. You can have it at least once a week or twice a month. If you don't like the taste or fragrant of white fungus you can also omit it in this recipe.

These ingredients used are very common and easily to be found in almost every household that usually made soup. But some of you might not have Sha Shen at home so you can just get 1 bundler from the medical shop which cost about a dollar or less and you can use it for a few times.

Sha Shen(沙参)
It's naturally sweet and slightly cold which aids lungs to stomach and blood vessels. It also moistness lungs, stops coughing, grows saliva and stops thirst, slow down fever and coughing and also increase appetite.

White Fungus(雪耳)
It tastes slightly sweet and of neutral nature. It benefits the spleen, strengthens the stomach and expel Dryness. It calms the spirit, treats insomnia and is good for the body type that resists beneficial food.

Sweet & Bitter Almonds(南北杏)
Sweet almond tastes sweet and is of neutral nature. It does not carry any toxic element, and heals coughing. Bitter almond tastes bitter and is of warm nature. It carries slight trace of toxic but heals coughing and expels sputum. Mixing the two together will make a soup that clears the Heat, moistness internal Dryness and avoid coughing.

Ingredients: (serves 2 - 3)
2 Medium Chinese Pears
4 Red Dates
1/2 Tablespoon Gou Qizi
10g Soaked White Fungus
1 Tablespoon Of Sweet & Bitter Almond
6 Strand Of Shan Shen
900ml Of Water
1 1/2 - 2 Tablespoons Of Honey

1. Wash all the herbs and bring the 900ml of water to boil.
2. Peel and core pears then cut each into quarters and put into the double boiler pot.
3. When the water begins to boil, add in all the herbs and white fungus(except honey) and let it simmer for about 5 minutes.
4. Next pour the herbs ingredients into the pot that contains the pears and let it double boiled in a slower cooker for about 2 hrs in Auto/High Heat.
5. Remove about two tablespoon of the soup and let it cool slightly before stirring in the honey and mix well.
6. Pour the honey mixture back into the soup mixture and continue to double boil for another 1 hour.
7. Switch off the heat, allow to cool slightly and serve either warm or cold.
8. Alternately, you can add in the honey before drinking the soup instead of adding it to double-boil.(because some people find that adding in the honey together with the soup to boil will cause the soup to be abit sour due to the honey, and it might also destroy the Vit in the honey.)Posted by Picasa

Notes: This is a very good soup for smoothing the lungs for those working late or feeling heaty. As it also help to stop thirst.

Tuesday 14 November 2006

Steam Drunken Prawns

This is a very simple and easy to prepare Steam Herbal Drunken Prawns dish. What you require is some very fresh or even live prawns that you can get hold of in the wet market, some Chinese herbs and cooking wine.

Ingredients: (Serves 2)
300g of Medium Fresh/Live Green Prawn
5 - 6 Slices Of Dang Gui(当归)
5 Red Dates(红枣), seeds removed
1/2 Tablespoon Of Gou Qi Zi(杞子)
50ml Of Hua Diao Jiu

1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer.(do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.

If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 - 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.

Tuesday 7 November 2006

Steam Hairy Crabs

This is my 1st time seeing and eating a live Hairy Crab. These are specially air-flown from Hong Kong by one of my hubby colleague. The most simple and delicious method to eat these crabs are by the most origin way which is - STEAM.

You can get fresh and live hairy crab in Singapore during this season from most Cold Storage seafood department or by visiting the distribute in Singapore know as HIGH FRESH(they have different kinds of seafood available for public to purchase)

How to Select A Hairy Crab:
1. It must be alert and have a flat, pentagon-shaped, greenish shell.
2. It's underside should be white and there should be no unpleasant smell.
3. It's claws should be well developed with brownish hair.

Cooking Methods:
1. Wash the crabs thoroughly and place them in a steamer by putting the back facing upwards.
2. Place a slice of ginger on top of each crabs and steam on hot boiling water for 15 minutes then continue to simmer on low heat for another 10 minutes.
3. Remove the top shell of the crab and clear away the black coloured sacs and intestines.
4. Next pulled off the crab legs and take a chopstick and push the meat out.
5. You can either eat the aromatic flesh of the hairy crabs on its own or dip the meat in minced ginger with black vinegar sauce.
6. Ends the meal with ginger tea will make you rebalance the body's yin and yang.

Do not consume the hairy crabs together with Persimmon, Cold Beer or Cold Water.

Because Hairy Crabs are "Cooling" to the body, it is recommend best to consume one at each meal. Posted by Picasa