Yacon Tong Sui (sweet dessert.)
Yacon is a sweet-tasting and crunchy roots that can be eaten raw or cook. It can be eaten as it is, in salad, in soup and in dessert. It is also very high in fiber and low in calories which makes it healthy and nutritious. Yacon has also been known to improve digestion by promoting the growth of beneficial bacteria in the intestine.
This Yacon sweet soup taste refreshing with a light and sweet fragrant . It is good for cooling the body and quenching thirst . It can be consume hot or cold. Below is the recipe for this tong Sui.
1 big Yacon root (shreadded )
1 cup of dried longan
8 red dates( remove seed)
2tbsp rock sugar
Place water in a pot and add all the herbs, sugar and yacon.
Simmer over low heat for about 1 hour or you can put it in a slow cooker, auto heat for 2.5-3 hours.
Ladle into dessert soup bowls and serve. It can be chilled and serve cold.
Longan red date ginger soup with egg . (Tong Sui/ sweet dessert)
This recipe was taught by my late mother in law after my first pregnancy.
This soup is good to purify blood, improve blood circulation, expelling wind and to warm ourself during winter or a cold rainy day. It is also good for nourishing Qi and replenishing blood after birth. Is really simply, beneficial to our body and delicious too.
Longan Red Date Tea
10red dates (without seed)
1 rice bowl of dried longan (rinsed)
1 inch of ginger, sliced
2-3tbsp rock sugar (plus more to your preference)
2pcs of pandan leaves, tied to a knot
1500ml of water
A few hard boiled eggs
Wash and drain longans, red dates and ginger.
In a pot, bring water to a boil. Add the red dates, longans, ginger,sugar and pandan leaves to the boiling water and simmer for 30 minutes. Add boiled eggs and simmer for another 8-10mins. Adjust sweetness to taste and serve hot. It is really sweet and warm and it will gives you a very warm feeling. A loving feeling that I miss right now…
London is always wet during the winter. Is so cold and wet right now that I wished for one…..
Roselle tea and jam
This morning I was at the market and saw this red flower that my mom used to make ribena for us when I’m young. As I grew older I know that the flower is called roselle , rosella, Hibiscus sabdariffa L. (family Malvaceae) .The edible parts used to make “juice” or tea are not flowers but calyces. It’s the calyces that are used for flavoring, cooking and beverages. It is high in calcium, niacin, riboflavin, vitamin C and iron. The beverages have no caffeine and is super easy to make.
8 cups of water
First of all, peel the calyces from it’s pod . Wash and clean it from dirt or any insects. Next put the flower in the water to boil for 10-15mins at medium heat. (Until desire colour is archived .) Turn off heat and leave to cool.
Add honey for desire sweetness.
1/2cup of water
1 1/2 cup of sugar
1tbsp of lemon juice(optional)
After washing the peeled calyces, blend the calyces with the 1/2 cup of water. Next heat up the blended calyces with the sugar on medium heat. Keep stirring untill the jam thicken. (25-30mins) . Pour into jar and turn it upside down to cool for tight sealing. Is easy and the joy of making my first batch was priceless….
And lastly, I’m going to plant these seeds…