Drunken Prawns
>> Mar 24, 2012
Drunken prawn soup, gingery, laced with brandy with a hint of fragrant angelica root (dang-gui)
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Showing posts with label Herbs. Show all posts
Showing posts with label Herbs. Show all posts
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Cooling Chinese Sugar Cane Drink
>> Sep 16, 2011
As the weather is not easing up with hot dry spells and occasionally
granted some scattered rain in the afternoons and some hazy days, my good
neighbour, Popo J gave us some Sugar Cane (In Cantonese, “Chook-Cheh”) from her
garden to boil to cool down our bodies.
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Chicken Thigh with Dang-gui
>> Aug 19, 2011
Quick dish
Chinese sometimes incorporate herbs into their cooking for their nutritional benefits as well as enhancing the flavour. Here, I’ve chosen to use dang-gui (a powerful blood tonic) together with chicken thigh.
The chicken being steamed wrapped in aluminium foil, where the flavour produced is fully-contained within, resulting in chicken essence gravy, lightly salted with bitter-sweet-acrid taste of aromatic dang-gui and slightly sweet wolfberry.
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Hot Hot Hot
>> May 4, 2010
Spring brings hot-hot-hot weather… and it’s not even summer really, there are some thunderstorms in the late afternoons which provides some reliefs but at times the humidity level can be quite unbearable!
The average day temperature is on the high of 32-37°C. Getting a tan is not a problem here! Haha… Snow White I’m not but I’d rather stay indoors with the air-con full-blast…and preferably a tall glass of refreshing fruit juice with ice cubes filled to the brim!
But, I still remember my Mom’s words that drinking ice-cool drinks will make one feel warmer, an after-effect, actually. So, it is advisable to consume ‘leong-cha’ or cooling herbal tea.
I made this soothing sweet drink to keep our throat moist in this hot weather.
100g Dried dates (dried candied dates, 蜜枣)
100g (In Cantonese, “Fung thong” or 石蜂糖)
Just boil the above with 2 litres of water for 15-20 mins, cool and serve. It can be served a 'tong sui"
Enjoy....
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Herbs Tonic for Women
>> Apr 14, 2010
It’s that time of the month again! My Mom insisted that we, young girls including herself need herbal tonic after menstruation is over, ie to nourish qi and blood and helps to regulates menses after the loss of blood and to help keep our womb ‘warm’.
My Mom and my Grandma are firm believers of Chinese herbs with its healing properties and I try to do the same now. I still remember their advice and hope to pass on the message to my women friends. My Grandma promised that these herbs if consumed regularly every month will keep women looking young and energetic with healthy complexion, skin and rosy-cheeks always…hmmm…anti-aging secrets! J
My Grandma probably hoped her words will have the desired motivation…’cos I’m consuming these bitter herbal tonic drink voluntarily… hehehe!
I’ve boiled this herbs for 5 hours using my slow cooker, with 1 pre-packed packet of “8-chen” 八珍(8 type of herbs) (of which Angelica Dang gui root is the primary ingredient) and 3 bowls of water (about 750ml).
It is best consumed at night just before retiring for the day. I’ll get 1 bowl and slightly more of the herbal tonic after boiling for 5 hours, which is thick and black with strong ‘dang-gui’ or ‘tang-kwei’ aroma.
Some info. on health benefits of dang-gui or tang-kwei.
Very highly praised and widely used in the Orient. It is known to be an excellent blood tonic and, though beneficial to men and women alike, is considered to be the ultimate women's tonic herb. Angelica root nourishes and regulates blood and therefore assists women with their menstrual cycle. Meridians: Liver, Heart, Spleen & Kidney
Flavor & Energy: sweet, pungent and warm energy
Actions: To replenish blood, to invigorate blood and stop pain, to moisten the intestines.
Hehehe…wishing you all youthful looks! J
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Yu Chuk Herbal Soup
>> Feb 2, 2010
I boiled Yuk Chuk Soup last weekend, one of our favorites. According to my Grandma and my Mom, boiled soup is soothing and nourishing.
Hubby likes soup very much and the little guy has also developed a fondness for soup. He always ask for second helpings, isn't that nice... :-)
1 handful of yuk chuk
4 pcs of Bei Qi (astralagus)
120-150g pork ribs or lean meat
2 litre water
Salt to taste
1. Bring to boil 2 litres of water, add in yuk chuk and bei qi
2. In a smaller pot, fill with water and bring to boil. Add in pork ribs or lean meat and boil for 10 minutes. Drain and dish up.
3. Add cooked pork into the boiling soup and lower the flame to small and let it boil for 3-4 hours.
4. Add in salt to taste and serve warm.
I like the soup which has a slight sweet taste from the Yuk Chuk and quite clear. Mostly, we enjoy the herbal soups for its taste, rather than remedies.
Do check out the benefits of these herbs, if you have the time.
Bei Qi, also known as Astralagus helps promote blood circulation and lowers blood pressure. It is remedy for general weakness and nervous exhaustion.
YUK CHUK also known as Yu Zhu (Solomon's Seal Rhizome, Polygonatum) nourish yin, moisten dryness, lung and stomach dry heat with cough, dry throat, thirst, irritability, steaming bone disorder, excess hunger, constipation, clear wind, nourish sinews – moistens sinews, spasms, dizziness.
I hope the above is helpful.
Enjoy.
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