Skip to main content
logo
Food Advertising by

'Lam Hung and Pak Hung' drink



I had a persistent bad cough recently and was advised to make this 'Lam Hung, Pak Hung' i.e. Sweet and Bitter almonds drink.  This sweet drink is a remedy to cure a bad cough and also helps to clear phlegm.  Sweet almonds are narrow, elongated in shape and have a thin skin while the bitter almonds are usually shorter, broader and less regular than sweet almonds.  To learn more about these almonds, do hop over to Wikipedia.






Clockwise ........ Sweet and bitter almonds, preserved honey dates, dried longan, 'kat paeng' or dried tangerine, dried lotus seeds, 'pak hup', 'chuen pui' in a cloth bag and a 'loh hon kor'. All these came prepacked, except for the 'loh hon kor', total cost is 7 RM.



After boiling for about 1hr. 30 mins., strain off the residue and take the drink luke warm ..... it's refreshing!






This drink can be taken even if you do not have a cough, it's more or less like a cooling tea.




Recipe for 'Lam Hung and Pak Hung' drink

Ingredients

200 gm of  bitter and sweet almonds, preserved honey dates, dried longan,
dried tangerine, dried lotus seeds, pak hup, 'chuen pui' and a 'loh hon kor'.
8 cups of water

Preparation
  1. Wash all the ingredients, lightly crack up the loh hon kor and put in a pot.
  2. Add in 8 cups of water and let it boil on high heat for about half an hour.
  3. Lower heat and let it simmer for another 1 hour.
  4. Strain off the residue and serve, luke warm.

Comments

  1. Oh I drink about three or four large mugs of tea a day and this one really intrigues my interest. I used to have a mug similar to that one you show at the bottom, miss it too.

    Thank you for sharing this wonderful special hot drink!

    Culinarily yours,
    CCR
    =:~)

    ReplyDelete
  2. The drink must be very tasty, aromatic and nutritious.

    ReplyDelete
  3. The drink is so healthy. I need of of these right now.

    ReplyDelete
  4. I wonder what's the taste. I would love to try that. Must keep this to share with friends if they have cough. But hope can get all the ingredients here. Thanks for sharing. Hope you have fully recovered from your cough.

    ReplyDelete
  5. Hi
    Cajun Chef Ryan
    This is a nutritious tea. The mug at the bottom picture comes in a set like the 1st picture, with a ceramic 'strainer' and a cover. It's actually a Chinese tea mug.

    Angie
    Cantonese will call it a 'youn' drink, good for the throat!

    Divina
    It's good when you are having flu.

    Mary
    It's sweet, smells of tangerine and loh hon kor. I will make this when the weather is hot and humid. Thanks, I've finally recovered from my cough after making this twice.

    ReplyDelete
  6. This is my all time favourite! I'm sure this won't last untill the next day. Btw, I've an award for you. Please feel free to drop by to collect the batch. And do leave down your link add as well. Thanks! Have a nice day.Cheers.

    ReplyDelete
  7. Hope your cough is gone by now. Would love to make these tea but doubt I can find all these ingredients in Asian store here. One of the disadvantages of not living in the capital city in overseas.

    ReplyDelete
  8. Reminds me of home. I miss these drinks.

    ReplyDelete
  9. Hi
    Kristy
    Thanks, will check it out.

    The Cooking Ninja
    If you can't find all the ingredients, you can make do without some. But the basic ones for cough are the bitter and sweet almonds and dried tangerine. Thanks, no more cough!

    penny
    Think you can get all the ingredients from
    Chinatown.

    ReplyDelete
  10. What a unique drink, sounds like a magic cure, I'll be sure to try it!

    ReplyDelete
  11. Hi 5 Star Foodie
    I wouldn't call it a magic cure, but at least it's natural and you won't die from an overdose!

    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 Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.