Natoginseng Soup

Natoginseng Soup

Recipe source :  Doris Choo @ Sumptuous Flavours


Chinese medical books often advise that natoginseng  heals injury and disperses bruises caused by minor physical mishaps during sports or physical workouts. It helps to generate new muscles,  increases platelets and accelerates growth in infants and teenagers. 

The elders in my family used to advise that if there are no bruises nor injury that need healing,  then this herb does the work of nourishing and strengthening the body. It is especially good for accelerating growth in teenagers. 


Thus, I find these healing properties very suitable for my sons who are active in sports.The elder son loves to indulge in Thai boxing and is prone to injuries during practice, while the younger boy is an active teenager. I believe this soup will help to disperse the bruises and will help to repair their torn muscles and generate new muscles for them.
 

Ingredients

5g natogingseng ( tin chat in Cantonese )
5 g  dang shen ( tong sum in Cantonese )
2 black dates
3 red dates
50g lean pork
200ml water

Top left : Natoginseng slices. Top right :  Black dates

Bottom left : Dang shen. Bottom right : Red dates

Method

1.  Place Chinese herbs and lean pork into a small ceramic or porcelain cup or container with a fitting lid.
2.  Pour in water.
3.  Place container into a double boiler and allow to double boil for 2 hours. 

Rosebud Tea

Rosebud Tea

I received a lovely packet of dried rosebuds as a gift from one of my friends. It was very nicely packaged and tied with a pretty red ribbon. I truly appreciate the gesture and it was so thoughtful of her to present such a lovely gift to me. 

It was her way of sharing the benefits of rosebud tea with me!

 

 Pretty little edible rose buds

The scent of roses filled my nostrils as I unpacked the box. Sweet smelling roses. They look so delicate and are so beautiful. 

I decided to make myself a pot of rosebud tea. First of all,  I must find a glass vessel to infuse these buds so that the beautiful flowers can be seen through the transparent glass.

Ingredients

12 to 15 dried rose buds

500ml hot water

Method

1.  Place dried rose buds into a small pot.

2.  Pour in hot water.

3.  Steep for about 3 minutes. 

4.  Pour out the rosebud tea and serve.

The tea has a light floral scent and a tinge of sweetness to it.  It is very refreshing! 

Rosebud tea is reported to contain high levels of vitamin C.

It is believed to promote blood circulation, reduce body fats, reduce fatigue, helps digestion, promotes a glowing complexion and has a calming effect which may help to induce sleep naturally.

Next, I am going to infuse some of these rosebuds with Chinese green tea and then with Chinese black tea  just to compare the taste. I am sure they gonna taste good!

Lotus Seed Soup (Súp Hạt Sen)

Lotus Seed Soup (Súp Hạt Sen)

Recipe source : Adapted from  VietnameseFood

I normally used lotus seeds for sweet dessert only even though I know it can be used for savoury dishes as well. I find this recipe very interesting as it uses lotus seed to make a savoury soup of shrimp balls, tofu and sliced shitake mushrooms. It's makes a nice change from my routine and today I've learnt another new dish. 

Ingredients 

 
100g lotus seeds
300g fresh shrimps, removed shells
4 shitake mushrooms, soaked and sliced into thin pieces
1 fresh tofu square, cut into cubes
1 egg white
1 tbsp cornstarch mixed with 2 tbsp water
2 shallots, sliced
1 tsp salt
1/2 tsp sugar

Lotus seeds, mushrooms and tofu

Shrimp paste. Shape this paste into balls

Method

 
1.  Rinse lotus seeds. Add 800ml water and boil until soft. Set aside both the lotus seeds and the liquid.
2.  Use the back of a cleaver to pound the shrimps. Add a little salt and pepper to taste. Add a bit of cornflour to the shrimp paste and mix well. Set aside.
3.  In a large pot, add a little oil and brown the shallots. Add in sliced mushrooms.
4.  Add in the lotus seeds together with the liquid. Bring to a boil.
5.  Add in tofu cubes and shrimp balls.
6.  Add in cornflour solution and keep stirring. Add in the egg white. 
7. Season to taste. 

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks

Bird's Nest Soup With Three Treasures 三宝巴实燕

Bird's Nest Soup With Three Treasures 三宝巴实燕

Recipe source :  The World of Nourishing & Fine Soups ( cookbook )

A very delicious and highly nutritious soup which is very rich in collagen. Good for strengthening the lungs and regenerates skin cells. According to the herbal cookbook, lotus seeds help to strengthen the spleen and stomach, while gingko nuts nourishes lungs and relieves asthma. 

Ingredients ( serves one )

5g dried bird's nest
3 fresh lotus seeds
2 red dates
3 lily bulbs
3 fresh gingko nuts
Cane rock sugar, to taste
200ml water

 Fresh gingko nuts

Fresh lotus seeds

 Dried bird's nest

Dried lily bulbs

Method

1.  Soak bird's nest until soft. ( about one hour.)
2.  Place bird's nest, cane rock sugar and all the Chinese herbs into a ceramic or porcelain container with a fitting lid.
3.  Pour in 200ml water.
4.  Double boil for about 2 to 3 hours. 

Chocolate Cake 巧克力蛋糕

Chocolate Cake 巧克力蛋糕

Recipe source :  Minnie

I got this recipe from my friend, Minnie years before blogs were started. She apparently got her supplies of great recipes for cakes and cookies from her aunt's cookbooks. And her aunt bought her collection of cookbooks overseas. 

I have been making this chocolate cake ever since. Just a few easy steps to follow which is almost fuss-free baking and the ingredients required  are very basic. That's what I like best!


Do use good quality butter instead of margarine. It really makes a great difference.

This recipe is among the few trusted recipes that I hold dear to my heart. 

Simply scrumptious! 

Ingredients

10 eggs, separate the whites from the yolks
4 oz plain flour
4 oz self-raising flour
2 oz cocoa powder
12 oz castor sugar, divide into two portions
1 1/2 pieces butter ( 375g)

Method

1.  Sift the flour, self-raising flour and cocoa powder together.
2.  Use 6oz of the sugar and cream this with butter until light and creamy. Add egg yolks, one at a time and beat well after each addition. Remove.
3.  Whisk remainder half of sugar with egg whites until stiff.
4.  Fold in the two beaten mixture and add in the sifted flour. 
5.  Pour batter into a greased 9 inches square tin. 
6.  Bake in a preheated oven at 180 degree C for about 35 to 40 minutes. Insert a skewer into the cake. If it comes out clean, the cake is done.  

I am linking this to Little Thumbs Up

The theme for June 2014 is Butter

Hosted by  Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY

Steamed Rice Cakes With Shrimp And Pork Rinds ( Bánh Bèo )

Steamed Rice Cakes With Shrimp And Pork Rinds (Bánh Bèo)

Recipe source :  Vietnamesefood.com

I find it very interesting and highly exciting as I participated in the Asian Food Fest every month. Their theme for this month is Indochina. Once again I surfed the internet and read up books to widen my horizon and to learn more about the cuisines and food cultures of Indochina. As I surfed, Vietnamese food caught my attention and so I am going to try out Vietnamese food for this month. 

It is a delight and it gives me great satisfaction each time I am able to cook the food successfully as guided by the recipes. Sometimes I have to make adjustment to suit my individual preference and sometimes it is because of unavailability of the specified ingredients.

It brings me joy that I have unwittingly started on a fantastic journey into the culinary realm of foreign cultures. I shall continue my exploration to gain further insights and knowledge as I find it very rewarding. It enriches my culinary experience as I absorb and feed my basic senses to enjoy the good food and good taste of other cuisines.

Ingredients for rice cakes

200g rice flour
20g wheat flour
500ml water
a pinch of salt

 

Method

1.  Mix all the ingredients together and allow to stand for 3 to 4 hours.
2.  Add in salt just before steaming. Stir to mix well.
3.  Spoon batter into small bowls and steam over high heat for about 5 minutes until cooked.
4.  Use a thin knife to slide around the edges of the bowl and invert them onto a serving dish.

Ingredients for filling

150g minced meat
50g shrimps, chopped
a stalk of spring onion, chopped
1 tsp fish sauce
a dash of pepper

 Stir-fried chopped spring onion in hot oil

Minced pork

Shrimps - roughly chop this up

Method

1.  Place one tsp of oil into hot wok to stir-fry the chopped spring onion for few seconds. Dish up immediately.
2.  Add 1 tbsp oil to wok and stir-fry the minced meat and chopped shrimps.
3.  Season with fish sauce and pepper. Fry until cooked. Dish up and set aside.

To serve

1.  Place a piece of rice cake on a plate. Top with filling of minced pork and shrimps. Add some stir-fried spring onion.
2.  Spoon some Vietnamese dipping sauce over the rice cake. 

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks

Steamed Chocolate Lava Cake

Steamed Chocolate Lava Cake

Recipe source :  Miele workshop

This is a great dessert which my buddies and I learnt from chef Amy Beh who conducted a workshop for us on steaming food. The event was in conjunction with the prize presentation ceremony at the Miele Gallery. 

This steamed chocolate lava cake is moist with molten lava oozing out from the center. It was great  to eat this lava cake with vanilla ice-cream and strawberries.


Double thumbs up!!
 

Ingredients (serves 3)

85g good quality dark chocolate
45g unsalted butter
1 1/2 whole eggs
1 1/2 egg yolk
35g castor sugar
22g all-purpose flour
a pinch of salt
1/2 tsp vanilla essence

Method

1.  Brush the ramekins or small teacups with soft butter and coat it with castor sugar.
2.  Break the chocolate into smaller pieces and combine with butter in a bowl. Cover the bowl with cling film and steam at 90 degree C for 10 minutes in the Miele steam oven.  Alternatively, you can melt the chocolate and butter in a double boiler until melted. Allow to cool slightly.
3.  In a medium-sized bowl, whisk whole eggs and egg yolks with sugar until well combined.
4.  Whisk in flour and salt, followed by melted chocolate and vanilla essence.
5.  Pour through a fine mesh strainer to remove lumps.
6.  Divide batter into 3 equal portions and pour into 3 ramekins or 3 teacups.
7.  Steam in the Miele steam oven at 100 degree C for 9 minutes.
8.  When done, check that the cakes are puffed and use a toothpick to insert into the centre to see if it comes out with moist batter attached. Steam for an additional minute or two if necessary.
9.  Serve with vanilla ice-cream and fruits/nuts if desired.

 Use ramekins or teacups

  The top is slightly puffed up

 Ooooh, this is truly sweet decadence, 
 with molten chocolate lava oozing out from the centre

 Chocolate lava cake with strawberries and ice-cream.

I am linking this to Little Thumbs Up

The theme for June 2014 is butter 

Hosted by Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Vietnamese Dipping Fish Sauce (Nuoc Cham)

Vietnamese Dipping Fish Sauce (Nuoc Cham)

 Recipe source :Adapted from Vietnamesefood.com

This Vietnamese dipping fish sauce is fiery hot. Its red hue makes the sauce looks very attractive when presented alongside any dish. This sauce is very versatile. It goes very well with Vietnamese steam rice cake and a host of other Vietnamese and Asian delicacies such as deep-fried spring rolls, the Malaysian cucur udang and pie tee, just to name a few.

If you cannot tolerate fiery hot chillies, use a milder variety of chilli or reduce the amount of bird's eye chillies. Make extras to be stored in the refrigerator as it will come in very handy as a chilli dipping sauce. 

This chilli sauce is a hit with my family.

Ingredients

1/2 cup water
2 tbsp fish sauce
1 tbsp sugar
6 bird's eye chillies or chilli padi
4 cloves garlic
1 lime, juiced

Method

1.  Remove seeds of chilli padi. Chop chilli padi together with the garlic.
2.  Boil the water with sugar. When it comes to a boil add in fish sauce. Continue to boil for 5 minutes.
3.  Add in the chopped chillies and garlic. Stir gently to mix well.
4.  Remove from flame and allow to cool.
5.  Once cooled down, add in lime juice. 
6.  Extras can be stored in jars and kept in the refrigerator for later use. 

Fish sauce

Left : garlic. Middle : chilli padi. Right : lime

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks

Hasma With American Ginseng 雪蛤炖花旗参

Hasma With American Ginseng 雪蛤炖花旗参

Recipe source :  Doris Choo @ Sumptuous Flavours

The common layman's term for hasma is snow jelly. Some referred to it simply as "winter frog". In Chinese herbal medicine, hasma is reported to be good for improving production of red blood cells and to stimulate brain growth. The Chinese believes that it is good for the lungs and thus helps to curb coughing. Some believe that regular consumption of hasma improves skin complexion. 

Generally, it is believed to be a good natural tonic for overall wellness. 

A friendly shop proprietor who sells Chinese herbs once taught me to add a small piece of fresh orange peel to enhance the flavour of double-boiled hasma. The citrus flavour from the orange peel helps to expel the fishy smell. Combined with American ginseng, rock sugar and pitted red dates, a very delicious and nutritious dessert is made. 

Ingredients (serves one )

2g dried hasma, soaked until soft and gelatinous. 
5 pieces of American ginseng
2 red dates, pitted
150 - 200 ml water
Cane rock sugar, accordingly to individual preference for sweetness
1 small piece of fresh orange peel

Dried hasma

Method

1.  Place American ginseng, fresh orange peel, red dates and rock sugar into a small porcelain container with a fitting lid. 
2.  Pour in 150ml to 200ml water.
3.  Double boil or steam for 1 1/2 to 2 hours.
4.  Serve warm. 

A very tasty dessert which improves the complexion and is good for the lungs

Spicy Cinnamon French Toast

Spicy Cinnamon French Toast

Recipe source :  Deen Brothers

This is a spicy variation of the French toast by the Deen Brothers. 

I like the crusty base of the toast where the sugar and melted butter had cameralised. The spicy flavour is a welcomed change from the usual French toast. Add more cayenne pepper if you prefer a fiery hot toast.

To borrow a phrase from the Deen brothers, this is a recipe worth waking up for!

Ingredients

1 cup packed light brown sugar
1/2 cup unsalted butter, melted
1 1/2 cups milk
2 eggs
1 tsp vanilla
1 tsp freshly squeezed lemon juice            ( I did not add lemon juice )
3/4 tsp ground cinnamon
pinch of salt
pinch of cayenne pepper
12 slices bread

Instructions

1.  Preheat oven to 180 degree C.
2.  In a bowl, whisk together the sugar and melted butter. Spread the mixture in a large baking pan. Set a side. ( Adjust and divide the ingredients if the oven and baking pan are small ).
3.  In another large bowl, whisk together milk, eggs, vanilla, lemon juice, cinnamon, salt and cayenne pepper. 
4.  Dip each slice of bread in the egg mixture and soak for 30 seconds. Transfer to the prepared baking pan.
5.  Bake for about 20 to 25 minutes or until golden.

 I am submitting this post to Cook Like A Star 

Organised by Zoe of Bake For happy Kids, Joyce of Kitchen Flavours and 

Diana of Domestic Goddess Wannabe 

Cook like a Star (Paula Deen and Deen brothers theme) organised by - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

 

I am linking this to Little Thumbs Up

The theme for June 2014 is Butter

Hosted by  Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY