CHRYSANTHEMUM AND YONG SUM SOE TEA

This is one of the simplest and fastest herbal drink that we can prepare.   It is a soothing brew that can be drunk hot or chilled and is believed to be cooling for the body.  When preparing herbal soups or drinks, it usually takes a longer time but the best way to brew chrysanthemum is to steep it.  Rapid boiling will dissipate its flavour and result in a slightly bitter drink.

Note - Yong Sum Soe [aka hairs of Ginseng roots] - This is a grade of Ginseng that us used as in tonics or sweet soups and tea.  It is said to be 'cooling' for the body when taken in moderation.  Ginseng is also believed to give energy and strength and to permit healing qualities to work after a bout of illness.

Recipe adapted from my selected cookbook for this month Cookbook Countdown Event#6 - Home Cooking June 2001 issue

Ingredients

30 gm dried chrysanthemum petals

10 gm yong sam soe [available from Chinese medical shops]

80 gm rock sugar

1.5 litres water

1. Boil rock sugar with water in a large pot until sugar dissolves.
2. Steep chrysanthemum and yong sam soe in boiled sugar water, covered for 10-15 minutes or until flavour is infused.
3. Allow to cool before drinking.

I am sharing this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

LEMONGRASS, GINGER AND PANDAN DRINK

This recipe is from my selected cookbook for April's Cookbook Countdown event.  During this extreme hot weather, a chilling drink like this is most welcome.

It's aromatic with the fragrance of pandan, ginger and lemongrass. The sweetness is just nice.  I prefer to chill it before drinking instead of adding ice cubes  which will dilute it.  For a more intense ginger flavour, it is best to use good quality ginger.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan [modified]

Ingredients

[makes 8 glasses]
12 blades screwpine [pandan] leaves - cleaned

2 thick slices of ginger

1 stalk lemongrass - crushed

200 gm rock sugar

2 litres water

1 tsp pandan paste

some ice cubes [optional]

1. Bring water to boil over medium heat with all the ingredients [except ice cubes].  
2. Cook until the rock sugar dissolves.  Reduce to low heat and continue to simmer for 15 minutes or until aromatic.
3. Remove from heat to cool completely before chilling in the fridge.
4. Serve after well chilled or with ice cubes in a glass.
   
   
   

I'm linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Magic Custard Cupcakes [Strawberry Flavour]

As I said in my post on Magic Custard Cake [orange flavour], I have fell in love with this cake and I'll be trying with different flavours. Each cake is unique and you wouldn't know how is the outcome.

Here is one MCC with strawberry flavour. Very simple, just replaced the milk with strawberry milk. Instead of baking the cake in a tray, I baked them in cupcake liners. The cake puffed up beautifully but shrink on cooling. You can see 2 distinct layers in the small cakes.  The base is like custard cake and the top is soft and fluffy.  Served chilled it tasted quite 'cheesy'

Verdict - magical cake suitable for gatherings and so good when serve chilled. I brought these to my nephew's birthday dinner, hmmm! all were surprised that there is this 'magical cake' and gave a nod.  Some mistaken it for strawberry cheesecake.

Ingredients

[makes 18 muffin size cakes]

115 gm butter - melted

480 ml milk [strawberry flavour] - warmed

4 medium size eggs - separated

130 gm caster sugar [I used this amount as the strawberry milk is sugared]

1 tablespoon of warm water

1 tsp lemon juice

120 gm plain flour - sifted

icing sugar for dusting - I omit and garnish with cherries

 

 

 

 

 

 

 

1.  Preheat oven at 160 degrees C.  Line muffin moulds with paper liners [I used 2 liners for 1 cake].
2. Melt butter and warm milk [I used an electric steamer to do this for 10 minutes].
3. Separate the eggs and whisk the egg whites to a stiff peak with the lemon juice.
4. Beat egg yolks, sugar and a tablespoon of warm water with a hand whisk for a couple of minutes until well combined.
5. Beat in the melted butter.  Mix well.
6. Fold in the flour then stir through the milk.
7. Fold in the egg whites in 2 batches until evenly combined.  The batter is very runny.
8. Pour into prepared paper liners until full and bake for 30 minutes [on second lower rack] until the top is golden, puffed and the middle is set with a generous wobble [my cake  rose and cracked a little].
9. Remove from muffin moulds immediately to cool completely before chilling in the fridge.
10. Dust icing sugar over cake and garnish with cherries if you like or just serve it plain.
    
    
    

    
    
    

    
    
    

    
    
    

    
    
    

    
    
    

    
    I'm submitting this post to Little Thumbs Up June 2014 Event - Butter hosted by Jozelyn of Spice Up My Kitchen

Black Fungus With Dates Drink

Black Fungus With Ginger Drink

This drink is said to help reduce high blood cholesterol.  How effective, I do not know but it certainly helps to keep cholesterol in check if you tend to eat a lot of fried and fatty food. 

Main ingredients - Black fungus, red dates and ginger

Ingredients 

50 gm black fungus- soaked and rinsed

500 ml water

3-4 thick slices of old ginger

9 red dates

Boil until water is reduced to 1 cup

• Put all ingredients in a pot or slow cooker.  Bring to a boil and simmer on low fire till drink is slightly thick.  Pour into a bowl or mug [about 240 ml].  Serve warm [best on empty stomach].  Discard the ingredients.  
• Prepare this drink fortnightly or once a month would be good for all.

China Barley Drink

This drink is said to help eliminate urine infection or traces of blood in urine and some minor problems with urinary bladder.

The barley comes in a ready pack from the Chinese medical shops and is cheap.  I bought a packet for Ringgit 1.00 [in Penang].  Some shops sell at a higher price but I believe the quantity and composition is more.

Here is the content of the packet of barley.  There are 2 types of barley and another dried plant [I do not know the name]. Should be able to get them at any Chinese medical shops when you tell them it is for the above purpose.  For this drink I added another herbal plant [picture below] from my neighbour's garden which is said to have better effect but it is optional.  This drink is suitable for all and not only those with urinary tract infection.

Contents of the packet

Have you seen this herbal plant?

Ingredients

1 packet of China barley [as above] - put in colander and rinsed under running water

1 litre water

• Put barley and water in a saucepot. Bring it to a boil then turn down to medium low heat and continue boiling until barley breaks and is soft.  Cover and off fire.  Serve the drink warm.  Discard the barley and other ingredients.

Chrysanthemum Tea

Chrysanthemum and Licorice Tea

Weather in Penang is hot and humid.  Sometimes really unbearable till you can feel sickly.  Consulted TCM [traditional chinese medicine] and was advised to try boiling this tea which is believed to be able to regulate the body's 'yin and yang'.  Checked up Chrysanthemum Tea Fact Life and here is something to share with all.

Chrysanthemum Tea [CT] is one of China's most popular herbal teas.  CT well known for its cooling properties that help to decrease body heat.  Taste wise, very refreshing and has a natural sweet fragrance and taste.  Brewing it with either some licorice or rock sugar for additional sweetness.

Chrysanthemum Flowers and Licorice

CT improves cloudy vision and gradually reduces liver inflammation.  Also use in TCM to help cure high blood pressure, heart colic, coronary heart disease, high cholesterol, relieve congestion, palpitation, short breath, dizziness, migraine headache, cold, flu etc.  Regular use is believed to lead to "energetic body, better vision and hearing, alert brain and longevity".

Ingredients

10 gm chrysanthemum flower [I used the flower bud type]

8 pieces of licorice stems

1 litre water

Put all ingredients in pot to boil

When water boils, continue boiling for 10-15 minutes. 

ChrysanthemumTea is ready

1. Wash and drain the chrysanthemum flowers and licorice.  Add in to a pot of water.  Bring water to a boil until boiling.
2. After water boils continue to boil for a further 10-15 minutes.  Off fire and leave to cool.  Serve hot or cold.

Note:

• The licorice will give some sweetness to the drink
• Rock sugar can be added if the drink is for children
• Can be kept in the refrigerator is serving cold