Skip to main content
logo
Food Advertising by

Snow fungus with ginseng soup



This sweet soup or 'tong sui' of snow fungus, preserved dates, liquorice and ginseng roots  is a saviour these days because of the crazy hot weather.  Not only is this easy to prepare its taste is fabulous too.  A good idea to have a bowl of dessert to cool us down in this sweltering heat and this can be taken both warm or chilled.









Recipe for Snow fungus with  ginseng soup

Ingredients

  • 30 gm dried snow fungus, soaked to soften, stemmed and cut into small pieces
  • 2.1/2 litre water
  • 9 preserved honey dates (mat choe)
  • 20 strands of ginseng roots  (yeong sum soo)
  • 3 pieces of liquorice (kam choe)
  • 60 gm rock sugar
Preparation

Bring water, ginseng roots, liquorice and dates to a boil, about 15 mins.  Then add in the snow fungus, rock sugar, simmer on low heat for about 45 mins.  Fine tune to desired sweetness, turn off heat.  Leave to cool for a while.  Serve warm or chilled.




I'm submitting this post to  Aspiring Bakers # 20 (Asian Dessert Buffet) June 2012 hosted by
Moon  of  Food playground

Comments

  1. Hi Cheah, your dessert is very refreshing for our hot and humid weather. Love the combination. Snow fungus is a beauty augmenting medicine, it help to improve our skin too.

    Have a nice day.

    ReplyDelete
    Replies
    1. Yes, I've heard of this too, so maybe it'll be an SK III in the making.....ha, ha!

      Delete
  2. Yeas, the weather is freaking hot and humid. The electric bill is going skyhight this month :( your bowl of dessert will definitely be great for this mad weather :)

    ReplyDelete
    Replies
    1. Yes, so TNB will be reaping in great profits this year!

      Delete
  3. Cheah, good dessert for the hot season. Will try this dessert if it is not too sweet. Cutting down on sugars, lol..

    ReplyDelete
    Replies
    1. Yes, do reduce the sugar to your liking. Excess sugar is not good for us.

      Delete
  4. Hmmm....I love this kind of soup. Sometimes I will use yang shen.
    Hope you're having a lovely day, cheah.
    Kristy

    ReplyDelete
    Replies
    1. You enjoy your weekend with your family too, Kristy!

      Delete
  5. Replies
    1. Hey, the ginseng gives you the extra oomph!

      Delete
  6. I sure need this now. I think it would be good for my let injury :D

    ReplyDelete
    Replies
    1. Yes, it's refreshing and will do you good, Mary. Wish you a speedy recovery!

      Delete
  7. yeah, the weather has been crazy hot and getting hazy too. I never had this kind of combination in a tong sui, thanks for the idea, cheah!

    ReplyDelete
  8. I love this nutritious and delicious snow fungus soup with ginseng!

    ReplyDelete
  9. Hi, this is something new, never tried white fungus with ginseng before.Thanks for the new idea.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…