Skip to main content
logo
Food Advertising by

Burdock root yuzhu and apple soup ~ 牛蒡玉竹苹果汤


The Burdock root had always attracted my attention whenever I spotted it during my marketing rounds.   I had been wondering how to cook with it as I know that it's a soup ingredient until one day I saw a lady promptly dropping a long Burdock root into her shopping basket.  On inquiring further she told me that it's very nutritious and rattled off the ingredients that she will normally use to make this soup.   So today, I'm sharing my recipe or rather hers with you.




Burdock root yuzhu and apple soup ~  牛蒡玉竹苹果汤  

Ingredients   

  • 400 gm pork shoulder, cut into chunks
  • 150 gm Burdock root
  • 50 gm yuzhu (polygonatum)
  • 1 green apple
  • 2 honey dates
  • 3 lt water
  • Seasalt to taste
Method
  1. Scald the pork in boiling water, remove and rinse.
  2. Wash, peel and core the apple.  Cut into wedges.
  3. Peel off the skin from the Burdock root and slice.
  4. Rinse the yuzhu.
  5. Fill a pot with 3 litres of water, bring to a boil and add in all the ingredients.  Let it boil for about 5 mins, then turn to low heat and let it simmer for 2.1/2 hours.  Season with salt.
  6. Ladle into bowls and serve warm.
  7. Yield :  4 to 6 servings.



Comments

  1. Thanks to you and your curiosity, I now know what to do with this root. I have seen it and wondered what it was for but never ventured further than that.

    ReplyDelete
  2. Such a delicious tonic! Haven't seen or had burdock in ages!

    ReplyDelete
  3. Hi Soke Hah, noticed that you have given your blog a new facelift. As lovely as the recipes that you share.

    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

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.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.





















Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 


Ingredients

Filling

120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water a…