Showing posts with label Lily Bulb(百合). Show all posts
Showing posts with label Lily Bulb(百合). Show all posts

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

Method:
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, 26 March 2010

Double-Boiled Fresh Lily Bulbs Soup

Recently a lot of my son's classmates as well as a few members in our family are suffering for dry cough/sore throat due to the hot and humid weather. And while chatting with one of my son's classmate parent, she has shared with me some remedies for smoothing throat as well as cough which they practice way back in her hometown, in China. Although the ingredients that they used are rather simple and inexpensive, but the result is so effective and some of it can also be treated as one of the summer cooling dessert too.....

Lily bulbs taste slightly sweet and is slightly Cold in nature. It benefits the Lungs and Heart as well as nourishes the Lungs, stops cough and calms the nerves. It has certain effects on cough and helps with anxiety and insomnia. Lily Bulbs are rich in proteins, phosphorous and carbohydrates which is one of the good body tonifying and nerve calming Chinese medicine for those suffering from cough due to coldness and loose stools should not eat. Fresh Lily bulbs are rich in glucose that promotes digestion and they are commonly used in cooking and desserts.

Ginkgo nourishes the lungs and relieves asthma but this cannot be taken too much at a time.

Ingredients: (serves 2)
2 - 3 Medium Size Fresh Lily Bulbs(鲜百合)
8 - 10 Fresh Ginkgo Nuts
500ml Boiling Water
Rock Sugar to Taste
2 Pandan Leaves, optional

Method:
1. Rinse, clean and remove the petals from the bulbs, soak in water for a few seconds to remove dirt.
2. Wash and clean the pandan leave then tie it into a knot and set aside.
3. Bring 500ml of water to boil, add in the fresh ginkgo nuts, lily bulbs petals and pandan leave and bring it to boil.
4. Transfer the mixture to a double-boiler and place it in a slow cooker set on AUTO mode and cook for about 1.5 hour on HIGH.
5. Or alternatively, you can simmer on low heat over the stove for about 30 minutes.
6. Sweeten it with rock sugar and serve warm.


Note:
~ You can purchase Fresh Lily Bulbs and Ginkgo Nuts is most local supermarket at the vegetable chiller section.

This is a very tasty sweet soup that is suitable for all members of the family. And if you are towards the healthy or weight-watching side, perhaps you can omit the adding of rock sugar and consume this soup on base on it's natural sweetness and fragrance that is being released from the lily bulbs petals. My son loves the taste of this soup and also due to the long hour of simmering/double-boiled, the lily petals will be soften with the melt -in your mouth texture. Posted by Picasa


Thursday, 6 July 2006

8 Treasure Chicken Soup - 八宝鸡汤

I am sure you heard of "8 Treasure Porridge-八宝粥", "8 Treasure Rice-八宝饭" or even "8 Treasure Chicken/Duck-八宝鸡". So for my 8 Treasure Chicken Soup-八宝鸡汤 is to add another collection to you treasure box......This soup is good to calms spirit and smooth the intestines function and clear constipation. It also promote and ease urine flow. It's a very good soup for the whole family especially for those who are suffering for minor stress. To know more information of each herbs, you can click on the Basic Chinese Herbs link.


Ingredients:
2-3 Chicken Drumsticks
20g Dried Lily Bulbs, 百合
20g Fox Nut,茨实
20g Lotus Seeds, 莲子/湘莲
20g Chinese Barley,中国薏米
10-12 Fresh Gingko Nuts,白果
3-4 Red Dates,红枣
1/2 Tablespoon Guo Qizi,枸杞子
150g Fresh Huai Shan,鲜淮山

Methods:
1. Wash, trim and blanch the chicken in boiling water, drain and set aside.
2. Wash and peel the fresh huai shan then cut into 3 thick sections.
3. Rinse and drain the rest of the dried herbs and set side.
4. Bring 1.5 litres of water to boil, add in all the herbs and chicken then bring to boil again.
5. Transfer to a slow cooker and simmer on low heat for about 2 hours.
6. Season with salt and serve.

Notes:
If you do not have fresh huai shan, then replace it with 4 - 5 slices of dried huai shan.

In this recipe, I used two types of dried lotus seeds, one with skin and one without.Posted by Picasa

Friday, 7 April 2006

Fish Porridge With Fresh Lily Bulb

Since I still have some left over Kai Lan which I bought for yesterday Mix Vegetable Alphabets Pasta. I used it some other ingredients that I had in the fridge to whip up this Fish Porridge With Fresh Lily Bulb. This porridge consists of a few kinds of vegetables, walnuts, fish and fresh lily bulb, which make it very appetizing and sweet for toddler to eat. Most of all, I mixed some yellow millet and crushed yellow corn with rice to cook the porridge in order to boost up the nutrition value.


Fresh Lily Bulb(鲜百合): It’s taste is good and sweet and it’s nutrition value is like Ginseng, having the effect of moistening the respiratory tract and skin, relieving coughing and reducing phlegm and calms spirit. It has therefore earned for itself the name of “Vegetable Ginseng”.

Ingredients:
1/3 Cup Rice(白米)
1/3 Cup Yellow Millet (黄小米)
¼ Cup Crushed Corn Millet (黄玉 米羹)
1 Kai Lan Stem(芥 兰 ), diced
1 Small Carrot, diced
1 Small Potato, diced
1 Big Fresh Lily Bulb(鲜百合)
1 Handful of Cooking Walnuts(核桃)
$2 Of Sheng Yu(生鱼)/Wu Yu(午鱼) Slices

Methods:
1. Wash the rice and soaked with suitable amount of cooking water for about 20 minutes.
2. Season the fish slices with some shredded ginger, pepper, salt and sesame oil.
3. Wash and peel the fresh lily petals and soaked in some water for a while to remove the dirt.
4. Bring the rice water to boil then add in all the vegetables and walnuts and let it cook until vegetables are tender and the porridge is cooked through.
5. When the porridge is done, add the fish slices and discard the ginger.
6. When the fish is done, add in some salt to taste if you prefer then serve warm.

Notes:
You can get fresh lily bulb in NTUC or Cold Storage under the vegetables section. It cost about $2.20 per packet. Or you can replace it with some dried lily bulbs if you can’t get hold of the fresh type.




For the fish, you can used any kind of fish slices that you prefer. Posted by Picasa


Tuesday, 7 February 2006

Creamy Red Bean Dessert

My mother-in-law loves to make this "红豆沙" dessert during Chinese New Year and we always ask for 2nd helping because of it's fine texture compare to some of the restaurants. So when I saw this recipe and it's photo on of the forum, I decided to give it a try since the ingredients and steps are pretty easy.

Saturday, 12 November 2005

Almond, Sea Coconut And Pumpkin Soup

When you first taste this soup, you will thought that you are drinking Red Bean Soup.... Because they do have the similar taste. I think maybe is the Dried Tangerine Peel and Dried Lily. This soup actually promote circulation of Qi, expel septum and aids digestion. The Sweet and Bitter Almonds also clears the Heat, Moistens internal Dryness and avoids coughing. It's a very good sweet soup after dinner to smooth your throat. Do consider and give it a try.... I bet you will sure find it delicious.


Ingredients: (serves 2-3)
8g Sweet Almonds, 南杏
12 Bitter Almonds, 北杏
500g Pumpkin
38g Dried Lily Bulbs, 百合
5 Pieces of Sea Coconut, 海底椰
225g-250g Lean Pork
3-4 Candied Dates,蜜枣
1 Small Piece Dried Tangerine Peel,陈皮

Methods:
1. Peel and seed pumpkin then wash and cut into thick slices.
2. Wash and removed the outer shell of the sea coconut then cut into thick slices.
3. Wash dried lily bulbs, candied dates, almonds and set aside for later use.
4. Soak dried tangerine peel until tender then scrap off the white pith.
5. Wash and scald the lean pork in boiling water.
6. Bring suitable amount of water(700-800ml) to boil, then add in all ingredients and bring to boil again.
7. Transfer to slow cooker and simmer on low heat for about 2 hours then served. Posted by Picasa

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