Cheng Tng July 31, 2007

Serves 4

Prep time: 3 hours

Materials:
– Cooking pot
– Pestle

Ingredients
2 tbsp dried longans
2 tbsp dried lotus seeds (soaked in water for 2 hours)
2 tbsp dried lily bulb (soaked in water for 2 hours)
2 tbsp dried red dates (washed and cleaned)
2 tbsp honey dates
2 tbsp gingko nuts
White fungus (soaked for 30 minutes in warm water until soft)
3 tsp rock sugar
4-5 bowls water

METHOD:
– Bring water, longans, honey dates and red dates to boil.
– Add in the lotus seeds, lily bulbs, gingko nuts and rock sugar.
– Simmer for 30 minutes or until lotus seeds turn soft.
– Serve cold or hot.

Healthy Salad by Betty Khoo

Makes 1 serving

Prep time: 15 minutes

Materials:
– Chopping board
– Knife
– Table spoon

Ingredients:
Unripe Papaya
Bittergourd leaves
Rosella
Cherry tomatoes
Mediterranean basil
Zucchini/Cucumber
Seven star needle
Limes (calamansi)
Organic soya sauce

Method:
– Cut the papaya in half and take out the seeds.
– Cut the flesh finely and put it into a mixing bowl.
– Add bittergourd leaves and the brat from rosella.
– Mix in cherry tomatoes, and some finely cut basil.
– Cut up the zucchini, the seven star needle and the limes and add organic soya sauce to flavor.
– Stir well.

Herbal Footsoak

Prep Time: 30 minutes

Materials:
– tablespoons
– large basin or wash tub

Ingredients:
1 tbsp dried chrysanthemum flowers
2 tbsp Tong Kwai
2 tbsp Gei Zi
a handful of peppermint leaves

Method:
– Add the dried chrysanthemum flowers and herbs into the basin.
– Add a handful of the mint leaves from the stems before adding them to the mixture.
– Pour hot water into the tub and let it steep for at least 20 minutes.

About the herbs
1. Tong Kwai
Pinyin: Dang Gui
Common Name: Chinese angelica root

2. Gei Zi
Pinyin: Gou Qi Zi
Common Name: Chinese wolfberry fruit

Cooling Powder

Prep Time: 30-45 minutes

Materials:
– mortar and pestle
– mixing bowls
– table spoons
– tea spoons
– strainer
– tea cloth

Ingredients:
2 tbsps of uncooked rice – grind into powder
1/4 tsp of Wai San Kok
1/4 tsp of Pak Kay
1/4 tsp of Dong Sam

Method:
– Blend each ground ingredient together.
– Sprinkle on like normal talcum powder.
– Store remainder in an airtight bottle.

Tips:
To make pounding the rice easier, soak the grains in water for 30 minutes, then strain out the water and pour the rice onto the tea cloth. Dry the rice using the cloth. The grains will be cool to the touch, but should be dry before placing into the mortar.

About the herbs:
1. Wai San kok
Pinyin: Huai Shan
Common Name: Chinese Wild yam, Dioscorea

2. Pak Kay
Pinyin: Bei qi
Common Name: Astragalus root

3. Dong Sam
Pinyin: Dang Shen
Common name: Codonopsis root