DRIED FIGS, YOKE CHOK CHICKEN SOUP

This is an easy and simple herbal soup which is soothing for the body.  A rather quick cook soup than that with various herbs which requires long simmering time to bring out the flavours.  This one requires the soup to be boiled for 5 minutes, then simmer over low heat for another 30 minutes.

It is a clear soup that is sweet and fulfilling and not oily with the skin removed.  Lovely soup to go with rice.

What is Yoke Chok? - This is a yellowish root that usually comes in silvers.  It is said that Buddhist priests use it for its anaphrodisiac properties.  Also reputedly good for treatment of pancreas, lungs and throat ailments.

Recipe adapted from my selected cookbook for this month's Cookbook Countdown Event#6 - Home Cooking June 2001 issue [with modifications]

Ingredients

1/2 a chicken or 2 piece chicken whole legs - skinned and cut bite size pieces

5 pieces dried figs

10 strips of yoke chok

3-4 red dates

1 litre water

1/2 tsp salt to taste

1. Blanch chicken in boiling water for several seconds.  Drained and rinsed.
2. Bring water, dates and herbs to boil in a soup pot or claypot for 5-10 minutes before adding the chicken.
3. Bring to boil, then lower heat and simmer for 25-30 minutes or until chicken is cooked and tender.  Serve hot.
4. You may simmer the soup for longer time to get a more concentrated soup as a result of evaporation. 

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Kitchen Flavours and Emily's Cooking (Makan2) Foray

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.

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KAN SUI CHUNG WITH TAU SAR

It's time for rice dumpling making.  This year due to time constraint, I made only this alkaline rice dumplings with red bean paste filling.  Not as time consuming as I can prepare the filling earlier.

The dumplings turned out alright with chewy [QQ] texture and the red bean paste is not too sweet.  

Recipe adapted from my selected cookbook for this month's Cookbook Countdown Event#6 - Home Cooking June 2001 issue [with modifications]

Ingredients For Red Bean Paste Filling

300 gm red beans - washed and soaked overnight
200 gm brown sugar
3 tsp corn oil
700 ml water

1. To Make the Red Bean Paste - put soaked red beans and water in a large potand bring to boil,  Reduce heat to low and simmer for about 1 hour or until the beans are soft.
2. Put cooked beans and brown sugar in a processor and blend to a smooth paste.
3. Heat up a non stick wok with oil, stir in bean paste and cook for 3-4 minutes until sugar is dissolves and paste is dry.
4. Cool and store in the refrigerator until needed.

Ingredients For Rice Dumplings

600 gm glutinous rice - washed and soaked for at least 4 -5 hours or overnight.

1 tbsp alkaline water

1/4 tsp borax or bicarbonate of soda

60 pieces bamboo leaves - rinsed and boiled in water for 5 minutes to soften.  Wipe dry

some strings to tie dumplings

1. Drain soaked rice in colander.  Transfer to a big bowl and mix rice with alkaline water.  Leave to rest for 15 minutes [not longer than 2 hours].
2. Pile 2 bamboo leaves togehter and fold it into a cone, spoon 1 tablespoon rice following by a small ball of red bean paste and finishing off with rice again [1 tbsp].
3. Wrap the dumpling into a cone shape and secure with string.  Finish wrapping the rice dumplings.
4. Place the dumplings in a large pot of water, add in bicarbonate of soda and bring to a boil.
5. Continue to boil dumpling over medium heat for 2 to 2 1/2 hours [making sure that the dumplings are fully submerged in water].
6. When cooked, leave the dumplings to cool completely for at least 1-2 hours to make the rice stickier and more fragrant.

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THERMAL COOKER - GINGKO NUT CHICKEN PORRIDGE

Some facts about Gingko Tree - regarded as the symbol of longevity, love, bearer or hope and the immeasurable past.  A sacred tree of the east, commonly planted in temple gardens, near shrines and worshipped like God in Japan and China.

Some facts about Gingko Nut - has many health attributes such as: improves brain function by increasing brain cell ability to make use of glucose, thereby improving brain nerve cell transmission, - a tonic to increase sexual energy and when cooked is said to stabilise sperm production, - used as an astringent for heart and lungs, asthma and for regulating urinary frequency, diarrhoea, skin disease, fever and many ailments [information obtained from my selected cookbook for this month Cookbook Countdown Event#6 - Home Cooking June 2001 issue].

Here is a therapeutic and flavoursome savoury porridge using Gingko nut from the cookbook.  A nutritious porridge for light meal.

Recipe slightly modified.

Ingredients

[serves 3]

150 gm fragrant rice - washed and drained

1/4 tsp oil + 1/2 tsp salt

1-2 sticks dried beancurd [foo chook]

30 gingko nuts - shelled and skinned

1/2 dried squids - washed or 50 gm small scallops [soaked 1 hour before use]

1 chicken whole leg - cut bite size pieces

1.5 - 1.8 litres water

salt, msg and pepper to taste

1. Marinate rice with salt and oil for 20 minutes or more.
2. Soak foo chook until soft and break into smaller pieces.
3. Bring water to boil with rice in the inner pot for 10 minutes or until rice grains are soft.  Add in the remaining ingredients, bring to boil.
4. Add seasoning to taste, cover pot with lid and transfer to outer pot of Thermal cooker, close cover and leave it to cook for 1 hour or so.
5. Serve hot in individual bowls with some chopped spring onions.
6. If using normal pot, combine rice and other ingredients with water.  Bring to boil, then lower heat and let it simmer for 1-2 hours or until rice grains swell with the ends blossomed out.  Texture should be smooth.  Serve hot.

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AROMATIC SPICY CHICKEN WINGS

There are many recipes to try from my selected cookbook for this month [Yum Yum Magazine No. 48] for Cookbook Countdown Event.

I have bookmarked this recipe to try earlier but keep putting it off cos' it is chicken wings.  I love chicken whole legs more than chicken wings.  Today, luck was with me, the chicken vendor was very kind to de-bone 6 chicken wings for me without extra charges.  Many thanks to him, much time is saved.

These chicken wings are tender, aromatic and delicious.  Simple recipe yet awesome in taste.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
Ingredients

6 chicken wings [cut half or deboned and keep whole]1-2 tbsp oil
5 slices ginger
1 tsp chopped garlic
2 dried chillies - cut into small pieces
1 red chilli - shredded
1 green capsicum - shredded
Marinade
1/4 - 1/2 tsp salt
1 tsp sugar
1 tbsp light soy sauce
dash of sesame oil
Seasoning
1 tbsp each of light soy sauce and oyster sauce
1 tsp sugar
200 ml water

1. Marinate chicken wings with marinade for at least 30 minutes or more.
2. Heat up a non stick wok, add oil and pan fry chicken wings until both sides are golden brown.  Push aside.
3. Add in sliced ginger, dried chillies and fry until aromatic.  Add in chillies and seasoning, fry over high heat until well mixed. 
4. Simmer until sauce has thickened.
5. Dish up to serve.
   
   
   
   
   

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Kitchen Flavours and Emily's Cooking (Makan2) Foray