Skip to main content
logo
Food Advertising by

Chrysanthemum Cooling Tea

Ipoh, besides boasting of its white, fatty beansprouts and smooth, soft Hor fun/Kway Teow used to be famous for its 'Leong Char' aka 'Cooling Tea'.  Actually, not so much the 'leong char',  but for the 'leong char mui' meaning 'cooling tea maiden'.

Back in the late '60's and early '70's there were many of these stalls set up by the roadside at night and they were manned by those pretty maidens, well you can say 'pretty maidens in a row'.  There was a great variety of cooling tea to choose from, 'loh hon kor', winter melon, sugar cane, chrysanthemum, not forgetting the very bitter, black as coffee, king of 'leong char', 'Wong Low Kat' , just to name a few.  They were cheap, those days, ranging from 20 to 50 sen per glass.

I remember that my mum used to make this concotion of 'Wong Low Kat' at least once a month and more frequently if the weather was unduly hot and dry.  Then me and my siblings were each 'served' with a rice bowl of this black stuff and a small tiny packet of sweet plum, 'Chan Pei Mui' as a sweetener.  My mum would then be hovering behind our backs with a cane in her hand.
We had a choice though, either we gulp down the black stuff all at one go and quickly toss the sweet plum into our mouths or slowly sip the black stuff and 'enjoy' the bitter taste........... delay tactics, and bite the sweet plum at intervals.  Whatever it is, she made doubly sure that every drop is consumed.

Today, made this 'Kook Far Leong Char' aka 'Chrysanthemum cooling tea', a refreshingly delicious, soothing drink, which can be taken at all times, throughout the year.





clockwise  .......  Chrysanthemum, Kam Choe/Liquorice, Yeong Sum Soo/Ginseng whiskers and Rock sugar


traditionally, Chrysanthemum has been used in Chinese medicine to treat fever, heatstroke and sore throat


Recipe for Chrysanthemum Cooling Tea

Ingredients

70 gm dried Chrysanthemum
10 gm Yeong Sum Soo
4 pieces Kam Choe/Liquorice
90 gm Rock Sugar
2.75 litre water

Method

Wash and rinse chrysanthemum a couple of times
to rid of dirt and grime thoroughly, then set aside
Bring to the boil the 2.75 litre of water
and once boiling, add in the
chrysanthemum
yeong sum soo
kam choe and
rock sugar
Cover the pot and let it simmer under low heat
for half an hour
when cooled, strain and
Serve




Comments

  1. This is a very nice drink & I cook it very often. My family likes it.

    ReplyDelete
  2. Thanks for dropping by, Mary. Need to congratulate you on your being on Top 9, was busy with relatives over the weekend.

    ReplyDelete
  3. Dad used to make this for me whenever I have a fever. I actually forgot the Chinese names for it. It's a good thing you wrote it down. This is surely a healing tea for everyone who has a lot of heat inside. Thanks for the wonderful information.

    ReplyDelete
  4. Hey..this is what I will cook for the kids when they are back....sieve them and agar agar powder...yummy chrysanthemum jelly...try that...you will love it. Check this out :-
    http://elinluv.blogspot.com/2009/06/chrysanthemum-tea-jelly.html

    ReplyDelete
  5. Divina
    You are welcome. You can also add chrysanthemum
    into Chinese tea..it's called 'Kook Poh', meaning Chrysanthemum and Poh Lei, that's a type of Chinese tea leaves.

    Elin
    Ya, I saw your post on chrysanthemum jelly, looks very refreshing, will certainly try it.
    Thanks for reminding.

    ReplyDelete
  6. I made this very often too but I put more 'yangseng' less chrysanthemum. Still tasty good LOL!

    ReplyDelete
  7. What's 'yangseng'? Is it the ginseng roots? Maybe it's called differently in your part of the world. We need a lot of cooling tea here, more so if the weather is hot and dry.

    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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …