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. 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
  6. 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
  7. I love this nutritious and delicious snow fungus soup with ginseng!

    ReplyDelete
  8. 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

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…