Longan Drink 龙眼水

Miss the longan drink in Malaysia very very much!!! Used to order this drink when I was in my secondary school, along those street, eating Economical Rice. Hehehe :)

So, summer is here, hot, hot, hot!!! Super duper frustrated that we didn't buy an air-cond in the first year (hahaha, as though we were allowed to have one!) Just wanna have this refreshing chilled drink. By the way, another main reason, I have extra dried longan!!! :P And another thing was inspired by my friend, Wanni, who did this longan water in a party. It's super easy. What you need is just to have : some good amount of dried longan, water and sufficient sugar supply :D

Yes, I used the slow cooker. You can use the stove :)

Boil the water, add the longan. When the longan "opens" up like a beautiful flower, add sugar (by your own sweetness level) and it's ready to be served hot. Chilled version, is of course, cooling it down, then adding ice. For me, who don't have ice supply (Yeah, poor me!) chilled it in the fridge after the cooling. Hmmm, yumyumyum!

Easy, cooling, refreshing especially in this hot summer weather. But, do bear in mind, according to Chinese Medicine point of view, Longan is heaty in nature. Although it's a cold drink, it still have this "heaty" effect. :D

Dried Longan 龙眼干

American Ginseng & Pear 泡参炖梨

Was browsing through my rack in the refrigerator (Yes, I'm staying in a 3-seater. And yes, we share the fridge :P), looking at what "leftovers" I may still have. I have roughly 2 months left, not deducting the 2-3 weeks traveling weeks yet. So, yeah, gotta clear stock!!!

So I saw 2 packets of American Ginseng, not sure whether it's 泡参 or 花旗参. But no big deal. I don't feel like doing the old way of making Ginseng tea with few pieces of Ginseng. Therefore, I'd figure how to clear a pack of them, and came out with this soup.

Judging from the ingredients I used, I would say it is definitely healthy and good, especially for the lungs (润肺)?! Hahaha. Ginseng for the energy (气) and 精神 (spirit?) and trust me, it is especially beneficial during the exam period (yeah, Tuesday, 1st June!!! And yet I am blogging?!) Red dates (红枣)for the circulation and I heard that pear when you cook with herbs is good for the lungs??? But, whatever, it is good for health, or at least, I convinced myself so :P

Ingredients :
American Ginseng 泡参 : 50g (But 25g should be enough)
Red Dates 红枣 : 10-15
Preserved Dates 蜜枣 : 3-6
Pear (Better to use 雪梨， but I used 鸭梨) : 2-3
Sugar (optional)

I think I used horribly lots of Ginseng here, so I ended up adding a lot of water later on, too bitter for me :P. I think half of my Ginseng will do. But preserved dates can be more, hehehe

Add everything and water into the slow-cooker and keep on high. Cook for about 4 hours. You may want to add the pear at the last hour (like me) or 2nd last :P
P/S : I know this isn't as healthy but I can't stand bitterness, so I added some sugar.

So, good luck, my friends (and myself :P)! Take good care of yourself especially health-wise when lots of midnight oil is to be burnt :D

Happy studying and all the best in the exams!!!

Kuih Kodok

Went for a 2D/1N trip straight after krok. So the balanced bananas were stuffed into the fridge. When I was back, they are slightly darkened I doubt I could eat it just like that. So came out with this sweet Malaysian Mashed Banana Fritters = Kuih Kodok. Reminding myself that I have about 2 months till I am back in Malaysia for good ... ... Hmm, how I miss Malaysian food!

Look at the consistency inside, looks just like banana cake, but the mini fried version :P

Ingredients :
2 large riped bananas
1 cup flour
1 sharp tablespoonful of sugar
1 teaspoon bicarbonate soda
1 teaspoon salt

Left : Mashed Bananas
Right : Mashed bananas after mixing with other ingredients

Methods :
1. Mashed the bananas with a fork in a bowl.
2. Add in the rest of the ingredients and mixed well.
3. Heat oil in a pot.
4. Take a spoonful of the batter and drop it in the oil (medium heat).
5. It will float when it is done.

Even the Kuih Kodok knew that ... ...

I always cook with love and care :P

Chocolate Fruit Fondue

Have you ever have an unexplainable sudden crave for chocolate??? You just feel like munching the chocolate, or eat anything with chocolate, or even dream of the chocolate??? Yes, I just happen to have this crave once in a while, not too often, but frequent enough. Sounds contradicting? Well, that's just a girly girl thingy. We know that chocolate is never the girl's best friend (especially if she has a diet plan going on), yet this crave will never stop hunting her :P

And this crave led me down to my memory lane, when I was with OiLing in Ghent, Belgium, tasting for the first time --- Chocolate Fondue, in Belgian famous chocolate bar. (Hmm, sound like I am very old, I know.)

So I just happened to have a short grocery shopping after posting my sister's invitation letter to Ukraine by FedEx which cost me uah208 to deliver. Silpo---the shopping centre is just nearby or rather just next door. I stepped into it and got myself the fruits for tonight's Chocolate Fruit Fondue. Yummy, yummy, yum yum!

To the girls especially --- just forget about the diet plan once in a while and indulge yourself with this chocolate haven. Remember, it's never wrong to pamper yourself sometime *wink*

Ingredients :
Fruits of your choice (Mine : Pear, banana, mandarin, apple)
Chocolate 100g (I used a bar of Milka Dark Chocolate)
Milk --- about 6-7 tablespoons (Add few tablespoons more if you wish :D)
Roasted nuts (ground)

Methods:
1. By double-boiling method, melt the chocolate.
2. Add milk when it's melted and stir till mixed.
3. Assemble the fruits and the chocolaty sauce.
4. Sprinkle the roasted nuts on the chocolate sauce

P/S : Eat while the chocolate sauce is warm :D

*Just some personal opinion, I think the mandarin (which I get it because I can't find strawberries) doesn't work that well. But banana tasted perfect for me. Serving with some biscuit sticks would be great.*

Vegetarian Cucur

11th April 2010 was second Easter Sunday in the Catholic calender. Father Christopher's (or maybe now Father Thomas??? :P) birthday is on the 14th April. But about 3 weeks ago, Sister Magdeline suggested a surprise Easter+Birthday celebration on the 11th April. Brilliant. I still remember when we arrived in the church placing the food in the kitchen, the way Father Christopher was surprised. That's funny.

This time, I prepared a cucur, vegetarian one. It's simple. But I don't understand why my mum managed to have crispy ones, yet mine is soft when it is cool. Anyway, the recipe is below. It's super easy and low cost, just time consuming for the frying part. And perhaps a little unhealthy?! Hehehe.

In Malaysia, you can easily find Cucur Udang (with prawns) especially in Indian Rojak. My mum usually does with small fresh prawns (without the shells and head) and it is not as thick as mine. It's more thin and crunchy. She also loves to do cucur with the Dried Ikan Bilis (Dried Anchovy) & cilantro. Hope you enjoy this simple recipe :D

Ingredients :
Flour
Water
Salt
Onion (sliced thinly)
Shredded Carrot
Oil

P/S : You may add corns or spring onion or anything of your choice.

Method :
1. Prepare batter with flour and water. The batter should be as the consistency of the batter for pancake. Make sure there isn't lumps of flour.
2. Add salt for tasting.
3. Add the sliced onion rings and carrot. Mix well.
4. Heat the pot of oil.
5. Pour in a tablespoonful of the batter (one "cucur"), then another spoonful at the side. (Make sure they don't stick together unless you want twin cucur :D )
6. Place on plate when it turns golden brown.
7. Serve with mayonnaise, ketchup or sauce of your choice.

The batter with onion and carrot.