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!!!

TomYam Bihun Soup

*This is written while waiting for the bathroom for a bath hahahaha*

A lot of people might not know what 米粉/Bihun (or BeeHoon, Mee Hoon, Mee Hun, Mihun etc etc) is in English --- Rice Vermicelli. It is one of my favourite food. Here in Ukraine, you can get it with 350g for about 19uah, in Metro or Furshet. Haven't come across in Silpo though.

My friends usually asked me what do I do with radishes. Well, for the Ukrainians, only one word when you ask --- Salad. Me??? --- Soup

So for a simple dinner tonight, this is what I have done. Recipe to share is below. I know many of you know how to prepare this and cook even better than I do. But who knows, some new learner like me, out there might find this useful :P

From left : Radish, JiaoZi (available in Metro, uah28), Rice Vermicelli

Ingredients :
100g Rice Vermicelli
800L Water
1 Tomato --- cut into 8
5-8 Radishes --- Quartered/halved (without the red skin)
200g Chicken fillet --- Sliced
3 Chinese cabbage leaves ---Sliced
Tauhu --- Sliced into cubes
2 tablespoon of TomYam Paste / 1 TomYam cube
6-8 JiaoZi
Salt

Bihun after softening

Method :

1. Boil some water, place the Rice Vermicelli in a bowl, and pour the hot boiling water on it. And let the Bihun soften. Pour away the water when it is soft and leave aside.
2. Place tomato and radishes into the 800ml of boiling water in a pot.
3. When the soup boils again, put the sliced fillet.
4. Add the TomYam paste when the soup boils again.
5. Upon another boil, add cabbage and Tauhu, then let it boil. (You may want to add some water, if the water is lesser)
6. Finally at the last boil of the soup, put in the JiaoZi. Add salt for tasting if required.
7. Pour the TomYam Soup in your bowl of Bihun, and enjoy it :)

P/S : If you have shallot oil, it is even tastier. Sprinkle some cilantro, does well too.

* You may enjoy Bihun Soup with any type of soup of your choice, with any ingredients you want. Add seaweed, mushroom, crab stick ......whatever makes your appetite good*

Simple Tang Yuan 汤圆

I know that Winter Solstice ( 冬 至 ) had passed, and this year's is yet to come. But the sudden crave for it has lead me to make a simple bowl of Tang Yuan ( 汤 圆 ). So here they are, Tang Yuan in Ginger syrup.


The making of this dessert is super easy. For the syrup, I boiled ginger in a pot of water, then I put in some amount of Gula Melaka, and then due to shortage of Gula Melaka supply, I have to add on some white sugar. No pandan leaves here in Ukraine, so just omitted it. Well, the amount of sugar/Gula Melaka, is all up to individual tasting.

As for the Tang Yuan, it is simple. Some amount of glutinous rice flour added with small amount of water where upon forming the dough, it is not sticky and will stop dirtying your hand. Sorry, I didn't measure the amount of water, I just feel its consistency. If you want colourful Tang Yuan, separate the dough into portions and add a few drops of the colourings of your choice.

Then, when the syrup is boiling, turn it down to slow fire. Take a small pinch of the dough, roll it into small balls, and put into the pot of syrup. After you finish forming the Tang Yuan, turn the fire high, and allow it to boil. When the Tang Yuan is ready, you will see that they will float up. If they aren't ready, they will be at the bottom of the pot.

One interesting story from my mum. I remember my mum told me this when I was young. In olden days, when a woman was pregnant, they can know the gender of the fetus in the tummy. Remember back then they have no ultrasound yet, hehehe. The pregnant woman will make two doughs, one in red, one without colouring. Then she will make two Tang Yuan (one red, one white) and put into the boiling water AT THE SAME TIME. If the red ones float first, means it is a baby girl; if it is the white, then it will be a baby boy. Interesting? Yeah, I think so.

So happy trying this recipe. Have a wonderful weekend!

P/S : For those who needs Glutinous Rice Flour in Simferopol, you can buy it at the Central Rinak. Current price = uah 25 (about RM12) for 500g. Yes, it is expensive here. Fortunately I brought some over from Malaysia, hehehehe.

Borsch & Solyanka

Borsch is a soup of the Eastern Europe --- Ukraine and Russia. It is more often known as the vegetable soup nowadays. There are several types of Borsch---green/red. It is often served with sour cream. The locals also eat it with bread (normally he black bread).

It is originally boiled with beetroots that provide the reddish colour of the soup and you will find carrots, potatoes, cabbage within. And to provide the sweetness of the soup, it is often boiled with meat. Visit http://www.recipezaar.com/81117 for the recipe.

Solyanka is the Ukrainian/Russian soup which is thicker and richer in flavour. In Ukraine, the meat/fish Solyanka is rather popular. It is often sold more expensive compared to Borsch, because of the meat or fish. In the soup,we can find pickled cucumber, olives, sometimes lemon pieces (especially if it is fish Solyanka). The taste is slightly sour. And it is also taken with bread and sour cream. For the recipe, visit http://loykee.blogspot.com/2005/02/solyanka.html