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