Showing posts with label Huai Shan(鲜淮山). Show all posts
Showing posts with label Huai Shan(鲜淮山). Show all posts

Wednesday 30 May 2012

{With Recipe} Eat With Your Family Day!

As most of us has read from newspapers or online media(s), the Singapore government has designated last Friday, May 25, as Eat With Your Family Day. This is to urge people to strengthen family ties through the "simple act of sitting down and taking a meal together" more frequently despite of each other busy schedules.

The annual "Eat With Your Family Day", is always falls on a Friday before the start of the mid-year school break for students. And this event is not only about food and eating but it also about relationship building and enjoying relationship as 'a family that eats together stays together’. In order to show supports to this annual event, some of the participated companies also allows their employees to leave work at 5pm on the last Friday on school term in May to have dinner with their family in order to promote strong family ties.


Although our family often eats together during most of the mealtime, but in order to support and promote this event, I have made a new "Steamed Egg" dish using Huai Shan And Lotus Root instead of the usual minced meat, seafood or century egg.

(Serves: 2-3        | Preparation: 5 minutes       | Cooking: 15 minutes)

100g of Fresh Huai Shan, grated/jubilee
50g Fresh Lotus Roots, thinly sliced
2 Egg(55g) Each,
50ml Drinking Water
1/2 Tablespoon Wolfberries
Dash of Sesame Oil
1/4 Teaspoon Salt

1. Remove the outer skin of the huai shan, rinse and pat dry. Using a grater to either grate or shred it like what shown on the above picture. (squeeze off any liquid from the grated huai shan and set aside)

2. Next repeat the same procedure using a slice grater to cut thin slices off from the lotus root. (If you don't have any slice grater, you can use knife to cut thin slices from the lotus root too)

3. First arrange half the amount of huai shan in the steaming bowl, cover it with a layer of lotus root then top with the remaining huai shan before arrange the rest of the louts root on it.

4.Whisk the egg in another bowl together with dash of sesame oil and salt plus 50ml of water till combined.

5. Strain the mixture through a fine sieve gently over the prepared steaming bowl with huai shan and lotus roots.

6. Arrange the wolfberries on the lotus root, cover the dish with cling wrap or aluminum foil. Steam the egg custard over medium high heat for about 15 minutes.

7. To test if the egg mixture is cooked, insert a chopstick or skewer into the mixture, if clear liquid flows out means it is cooked. Remove and serve with steamed rice.

This is how my "Steamed Egg With Huai Shan and Lotus Root" look when scoop out from the dish. It has a combination of soft custard like egg plus a bit of crunch from the lotus root and huai shan. Perhaps if you prefer a more thicker egg like dish, you can increase the number of egg to 3 and water to 70ml to have a firm steamed egg dish.

This is one of our family favourite vegetable dish, "Stir-fry Broccoli And Cauliflower with Walnuts". As each of us have our own preference, I decided to combine both broccoli and cauliflower together so that we could pick up what we like. Adding of either walnuts of pine nuts for this dish gives it a nutty flavour and as well as enhance the texture of the dish with some crunchy bites.

Hope you would like my quick and simple homecook dishes. Remember even a simple dish makes a happy family when everyone gets to sit and eat together at least once or twice a week. If proper mealtime is impossible, try to start off with breakfast, tea-break or even supper.

Saturday 3 April 2010

Huai Shan & Lily Bulbs Congee

Recently I have shared with you "Steam Chicken Fillet With Huai Shan" using fresh Huai Shan and "Double-boiled Fresh Lily Bulbs Soup" with Fresh Lily Bulbs respectively. Accordingly to Chinese Physicians, these two ingredients are very nutritious and benefits the Lungs and and strengthens the Spleen.

Huai Shan is used to strengths the Spleen and Stomach and it is a very good Chinese herbal medicine to strengthen the body. So this congee is a good choice to remove Dampness in the body and flu in summer which is great for kids. Adding lean pork and lily bulb brings out the extra sweetness and flavour of this congee which is a very healthy meal for the kids or elderly.

Ingredients: (serves 2)
100g Fresh Huai Shan(鲜淮山)
1/2 Cup Of Rice
100g Lean Pork, cut into thin slices
2 Fresh Lily Bulbs(鲜百合)
1 Litre Of Water

1. Rinse and use a vegetable peeler to peel off the outer skin of the Fresh Huai Shan, rinse and cut into big chunks.
2. Rinse, clean and remove the petals from the bulbs, soak in water for a few seconds to remove dirt.
3. Rinse the rice for about 3 to 4 times, then soak with some water while preparing the soup base.
4. Bring 1 litre of water to boil in a medium pot, add in fresh huai shan and lily bulbs simmer over low heat for about 15 minutes, add in the drained rice.
5. When the mixture comes to boil again, add in the lean pork and cook the congee over medium low heat for about 15 minutes or till done to your liking, remember to stir on and off.
6. When done, cover and let it stand for 5 minutes before serving.

This congee helps to strengthens the Spleen and Stomach and as well helps regulating the body system. If your prefer, you can also add some fresh lily petals on the congee before serving to bring out that extra lovely fragrance and extra crunchiness. Posted by Picasa

Friday 2 April 2010

Steam Chicken Fillet With Huai Shan

Are you interested to try something simple, light and healthy but at the same time with those kind restaurant serving presentation to impress your family this weekend. If your answer is "Yes" then why not, try out this quick and simple one dish meal with Fresh Huai Shan, Chicken Fillet and Mushroom to conquer their taste buds.

For most of the frequent readers here, you will know that I love to use "Fresh Huai Shan" in my cooking especially - soup. Huai Shan benefits the spleen and stomach as well as strengthens the body.

There are a few types of Huai Shan various from Fresh to Dried type. In most supermarkets or wet market, you will find two type of fresh huai shan from either China or Japan. Japan Huai Shan will be much more expensive ranging from S$8.00 - S$10.00 per kilogram. Some people might find it difficult to handle fresh huai shan as it's kind of slippy and the gluey starch might make your hand itchy. Perhaps you can wear a disposal gloves or plastic bag before handling it.

This is a very nutritious and healthy watching dish that use fresh huai shan from Japan, lean chicken fillet and dried mushroom. The fresh huai shan slices and dried mushroom are pre-steam using chicken stock in order for them to absorb the flavour from the stock.

Ingredients: (Serves 2)
200g Chicken Fillet
100g Fresh Huai Shan(鲜淮山)
5 Small Dried Mushrooms
5g Wolfberries
80 - 100ml Chicken Stock

1 Teaspoon Light Soy Sauce
1/2 Teaspoon Ginger Juice
1/2 Teaspoon Cornflour
Dash of Sesame Oil

1. Remove the stalks from the dried mushrooms then soak them in hot water till soften.
2. Peel of the outer skin of the fresh huai shan, rinse then cut it into 0.5cm thick circle slices.
3. Place the fresh huai shan, soaked mushrooms and chicken stock in a deep plate, steam them for about 10 minutes.
4. Meanwhile, rinse and slice chicken fillet into strips then mix it with marinade.
5. When the huai shan mixture is done, lower the heat, slowly arrange the marinated chicken fillet on top of the huai shan with the wolfberries on top.
6. Steam the mixture for about 8 minutes or till done on medium high heat.
7. Serve hot on the plate itself or re-arrange it on individual serving plates.

After steaming, the fresh huai shan taste wonderfully soft and full of flavour due to the chicken stock, mushroom and fillet. This dish goes very well with either steam rice or porridge especially it's gravy which is so tasty and sweet. Posted by Picasa

Saturday 21 November 2009

Double-Boiled Huai Shan Chicken Soup

A bowl of warm and hearty soup is always a great comfort food for rainy season like these few weeks. After a long day at work, having a bowl of homecook soup is always such a blessing in life. For me, I am very particular about soup and I must have soup at least thrice a week. I believed a bowl of homecook soup consists of all kind of nourtition and will helps strengthen our body and prevent diseases as well as common sickness.

Soups can be made in different ways such as double-steamed(double-boiled), slow boiled and quick boiled. In this modern society, most of the households are equipped with more advance availability of alternative cooking utensils that can shorten the cooking process but yet retain its natural flavour. Posted by Picasa

Like I have used to share in most of my "Soup Posts", Red Dates and Wolfberries are some very common Chinese Herbs ingredients that can be added to our daily soup as part of the ingredients for flavouring. Today's main ingredient is "Huai Shan - 淮山" or sometime which is also refer to as "Shan Yao - 山药". Fresh Huai Shan is mostly sold in supermarkets or wet markets which you might not recognise the fresh Huai Shan as the appearance looks very different from the dried type that are thinly slices and harden before packing. The fresh one will be found in long stick-like root form with skin intact. After peeling the outer skin, you will find it wet and excessively slimy. But don't worry, the sticky substances will disappear once it is boiled in water.

Fresh Huai Shan is nature and sweet in taste that is similar to sweet potato or potato texture when used as a soup ingredient. It benefits the Spleen, Lungs and the Kidneys and strength the health.

Ingredients: (serves 2 - 3)
2 Chicken Drumstick, with thigh attached
300g Fresh Huai Shan(淮山)
8 - 10 Big Red Dates(红枣)
1/2 Tablespoon Wolfberries(枸杞子)
1 Honey Date (金丝蜜枣), optional
1 Litre of water

1. Wash, trim and blanched the chicken in boiling water for about 3 - 5 minutes, rinse with tap water and set aside.
2. Rinse the fresh huai shan to remove any dirt, peel the outer skin and cut the fresh into thick chunks. (fresh huai shan might feel sticky after removing the outer skin, just rinse with water and cook as per normal)
3. Bring the pot of water to boil, add in all the ingredients, except the wolfberries, when the water come to boil again, let the mixture simmer for about 5 minutes on low heat.
4. Transfer the mixture to a slow cooker and cook on AUTO for about 2 hour. Add in the wolfberries on the last 30 minutes of cooking time. (or you can simmer the soup mixture over low heat on the stove for about 45 minutes to 1 hour)
5. Season with salt and serve with rice or you can use it as a soup base for noodles.

Monday 12 June 2006

Cranberry Bean, Lotus Root & Huai Shan Soup

Since I bought a pack of Cranberry Beans & Lotus Root in the weekend. I decided to try cooking on this Cranberry Bean with Lotus Root & Huai Shan Soup. Other than this 3 main ingredients I also add in some of chicken drumstick and herbs to enhance the flavour. This soup is good as it can clear intestine and promote urine.

2 Chicken Drumstick
1 Medium Lotus Root(莲藕)
1 Medium Fresh Huai Shan(淮山)
15-20 Pods Of Cranberry Bean(珍珠豆)
2 Tablespoons Fox Nuts(茨实)
4 Red Dates(红枣)
1 Tablespoon Gou Qizi(枸杞子)

1. Wash the louts root, peel and cut into thin slices.
2. Wash the fresh huai shan, peel and cut into thick sections.
3. Wash and trim the chicken drumsticks then blanch and boiling water, rinse and set aside.
4. Wash the cranberry bean pods and remove the seeds from it, rinse and set aside.
5. Bring a pot of 1.5 Litres of water to boil then rinse the rest of the herbs and add it into the water together with the louts root, huai shan and chicken drumstick.
6. Bring to boil again then transfer to slow-cooker and simmer on LOW heat for 2 hours then add in the cranberry beans and continue simmer on low heat for another 30 minutes.

Notes: If you don't have fresh huai shan, can replace it with 4 slices of dried huai shan. Posted by Picasa

Wednesday 10 May 2006

Dang Gui, Huai Shan, Black Chicken Soup

Soups can actually be regarded as the source of health for any family. Due to the hot weather and hectic working schedule of most Singaporeans, it's good to have a bowl of nutritious soup at least 3 - 4 times a week. A bowl of good homemade soup will actually helps to replenish the lost of fluid, clear the body heat, uplifts the spirit and benefits Qi and etc.

Today's Soup for the dinner is "Dang Gui, Huai Shan With Black Chicken Soup"(当归淮山黑鸡汤). It moistening vtial essence, replenishing vitality and tuning up the functions of the body. As I had mention before:

Dang Gui 当归: It tastes sweet hot and of warm nature. It benefits and balances the blood, regulates menses, treats pain and soothes the intestines. But don't consume in large amount or too often as it's might be heaty for certain body type.

Huai Shan淮山: It tastes sweet and of neutral nature. It nourishes the lungs and kidneys, strengthens the spleens, stops diarrhea, uplifts the spirit and benefits Qi. Usually I used those Fresh Huai Shan instead of the dried type.

Black Chicken黑鸡: Being rich in protein, helps to supplement pneuma and enrich blood. Cooking it only after scalding ensures that the soup does not became murky.

1 Medium Size Of Fresh Huai Shan, 淮山
1 Tablespoon Guo Qi Zi, 枸杞子
1 Black Chicken(黑鸡), at 600g
2 Slices Ginger
4 - 5 Slices of Dang Gui(当归)
1.2 Litres Of Water
1 Tablespoon Rice Wine(米酒), optional

1. If using fresh huai shan, rinse and wash away the sand and dirt from the stem. Peel off the skin, wash and cut into thick 2" long Section.
2. Wash, trim and remove the skin and fats on the chicken the scald the black chicken in boiling water for a few minutes then rinse with water.
3. Place all the ingredients into the stewing pot, add rice wine and boiling water.
4. Place in a steamer or a pot to boil over high heat for 20 minutes, then switch to medium heat to boil for 2 hours.
5. Or you can put everything in a slow-cooker, cook on HIGH heat for 1 hours then switch to Low Heat for another 2 hours.
6. Season with some salt to your preference before serving.

Notes: If you can't find Fresh Huai Shan, replace it with 40g of Dried Huai Shan slices. Posted by Picasa

Sunday 7 May 2006

Chicken, Huai Shan & Cordyceps Soup

Sometime ago I went to this Chinese Restaurant in Marina called "店小二" and they had this "鳄鱼冬虫草药膳" which cost around S$10 for a small pot that serves 2. I remember one of the main ingredients which was claimed to be Dong Chong Xia Cao(冬虫夏草) is this Dried Cordyceps that I fond in one of the Chinese Medical Hall near my area. Although it looks different from the actual Dong Chong Xia Cao(冬虫夏草) that we used to know. But according to the shop assistant, this is the Stem part of the herbs which can be used with other ingredients to boil soup. It is so much cheaper then the original herbs which I bought for my dear son, the actual Dong Chong Xia Cao(冬虫夏草) cost about $20 for 3 pieces while a packet of this Dried Cordyceps cost only $2 and can be used for about 2 - 3 times. I also saw this herbs used widely in most of the vegetarian cookbooks. So next time when you go to the Chinese Medical Hall, maybe you can look around for this herbs which taste good for boiling chicken soup.

Although this cheap type of Dried Cordyceps can't compare much to those actual Dong Chong Xia Cao(冬虫夏草), but they do sever some of the purpose like the actual type. Cordyceps has many medicinal uses: it replenishes energy, alleviates cough, expels phlegm, relieves lower back pain and aching joints. It is truly a healthy supplement for all ages. No wonder it has always been highly valued by herbalists.

Huai Shan, Shanyao or Chinese Burdock, a totally different root known as Dioscoreae. When dried, it takes on a white chalky appearance, and is most often used in Chinese Herbal tonic soups.

1 Chinese Burdock Root(Huai Shan, 淮山)
1 Tablespoon Wolfberries(枸杞子)
6 Red Dates (红枣)
2 Chicken Drumsticks/2 Chicken Breast
1 Small Carrot
1 Small Handful Of Dried Cordyceps Stems,干冬虫草(about 10-15 pieces)

1. Peel the Chinese Burdock root and cut into thick section.
2. Peel and slice carrots into small section.
3. Blanch the chicken quickly in hot water to remove surface fat, rinse and set a side.
4. Rinse the Woldberries, Red Date and Cordyceps with water and set aside.
5. Place all the ingredients in a pot with about 1.5 litres of water and bring to boil.
6. Simmer on medium heat for about 15 minutes then transfer to a slow-cooker and simmer on High Heat 1 hour and switch to Low Heat for another 2-3 hours.
7. Ladle soup into a big bowl and serve hot with some salt if u prefer.

Notes: You will find that peeling the Huai Shan is a slippery business but once the skin is off, the root secretes a healing enzyme and it is this which makes this root so good for health. Posted by Picasa

Thursday 13 April 2006

Chicken Soup With Conch & Huai Shan

Have you heard or seen a Sea Conch before?  Do you know Sea Conch (响螺片): has a sweet taste and of cold nature. It helps to clear the liver, nourishes lungs and benefits the organs. And according to Chinese Physician those who suffer from weak QI energy and anaemia will benefit a lot from drinking sea conch soup.