Chinese Dried Bok Choy Soup (菜乾湯)

I am craving Chinese Dried Bok Choy Soup, one of my favourite Chinese Soups. Dried Bok Choy Soup is very soothing especially if you have a cough or sore throat and this soup is traditionally used to relieve heatiness in your body. I just love the smell and taste of it.

Chinese Dried Bok Choy Soup (菜乾湯)

1/2 lb lean pork
1 tablespoon of apricot kernels
4 large dried dates
1 - 2 bunches of dried bok choy, rinsed and soak for 2 - 3 hours (not overnight!), then rinse well again, ends removed
4 - 5 pieces of fresh bok choy - the big ones, rinsed, ends removed and cut into half
1 Chinese Carrot, peeled and cut into bite sizes

Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 3:
Add salt to taste. Serve hot.

Enjoy !

Taiwanese Fried Vermicelli (台灣炒米粉)

Damian is going to his friend's place tonight to enjoy a nice evening. Todd and Damian will be enjoying wine, cheese, fruits and my Taiwanese fried vermicelli. Damian's most favourite item to bring. Don't ask me why. He just loves asking me to cook it for him. Must be very good. I must admit, mine tastes pretty close to the one my dad does. You can eat it on its own, or have it as a side dish. Totally up to you, if you have a hubby like Sharon, who does not eat meat, just omit the pork tenderloin - but I must say, it does taste better with it !!!!

Taiwanese Fried Vermicelli (台灣炒米粉)

1/2 pound thinly sliced pork tenderloin strips
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon white pepper
1/4 teaspoon Chinese five-spice powder
1 teaspoon cornstarch
4 dried Chinese black mushrooms, rinsed and soaked overnight, cut into thin strips
1 (8 ounce) package dried Taiwanese rice vermicelli
1/4 cup grape seed oil, divided
1 tablespoon garlic/ginger mixture
1 tablespoon dried small shrimp

1 Chinese celery, leaves removed and cut into short strips
1 Chinese carrot, cut into matchstick strips
1.5 cups bean sprouts, pref. the big yellow sprouts

1 cup Korean napa cabbage, thinly sliced

2 blocks marinated tofu, thinly sliced
salt to taste

Step 1:
Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate.

Step 2:

Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.

Step 3:

Heat 2 or more tablespoons of the grape seed oil in the wok over high heat. Stir in the garlic/ginger mixture and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and Chinese celery, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, marinated tofu and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Remove items into a separate small bowl.

Step 4:

Heat the remaining grape seed oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork tenderloin & vegetables mixture. Transfer the mixture in to a serving bowl and serve.

Enjoy !

Chinese Steamed Spareribs With Black Bean Sauce ( 豉汁蒸排骨)

I have ruined my dear friend's, Sharon, dinner by forgetting the "x" sign with the measurements for the Chinese Spice Vinegar Ribs (糖醋排骨) and I feel horrible. I promised I made it up to her. Knowing that Spareribs are her favourite dishes, I am dedicating this post just to her with the hope that she forgives me. Damian's favourite Dim Sum dish is steamed spareribs with black bean sauce .... silly. I can do it at home and it tastes 10 times better as I do it my father's way. He always added a tiny bit of orange peel to it, his secret ingredient - so he claims but boy, is it ever good. He would always make mine in a rice clay pot, so yummy. I love to make it for my boys too, but I don't have a big clay pot to do so .... they are sooo expensive. That is another item on my list I would love to purchase ... a traditional Chinese clay pot. My father prefers the one made in Japan, as the workmanship is better. Have you ever seen the prices on them ? CRAZY !!!! Mother's Day is around the corner, maybe I should slotter my boy's piggy bank and have them buy it for me !!!

Chinese Steamed Spareribs With Black Bean Sauce

( 豉汁蒸排骨)

1.5 - 2 lbs pork spareribs (rib tips)
2 tablespoons fermented black beans, smash it with the end of your knife handle to release the flavour(I like the Yang Jiang Brand of black beans)
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1 tablespoon minced ginger/garlic mixture

1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon minced cilantro/green onion mixture
1 teaspoon sugar
1/4 teaspoon grated orange peel
Optional – sliced jalepeno peppers to taste

Step 1:
Cut the spareribs crosswise into 1″ – 2″ sections or have the butcher do it for you when purchasing them. If you go to a Chinese butcher, tell them you need it for steaming, trust me they know what to do. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great). Marinate for an hour or overnight, if you happen to make too much, you can freeze half the batch for later use.

Step 2:
Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don’t run out of water in the wok. Replenish with additional water, if needed.

Enjoy !!

Chinese Steam Chicken With Dried Jujube Fruits, Chinese Dried Wood ears & Chinese Dried Mushrooms (红枣黑木耳冬菇蒸鸡)

A simple but yet very traditional Chinese dish packed with flavour. Delicious to eat and a feast for your eyes as well. If you feel like a leaner cuisine or just don't feel like stir or pan frying anything, I would suggest that you give this dish a try.

I normally double my batch and freeze the other half and save it for my lazy days. I love preparing items I can freeze, that way you can swing it out whenever you have sudden guests or just don't feel like cooking. With the boys being such good eaters, I need to invest into a deep freezer for my garage soon. I love to have a stand up freezer as it seems more organized. Maybe one day .....

Chinese Steam Chicken With Dried Jujube Fruits, Chinese Dried Wood ears & Chinese Dried Mushrooms
(红枣黑木耳冬菇蒸鸡)

3 - 5 skinless & boneless chicken leg, rinsed, dried & cut into small bite sizes
4 - 5 dried wood ears (黑木耳), rinsed, soaked in warm water for 1 hour and cut into small strips
5 -6 dried jujube fruits/dried red dates (红枣), rinsed, soaked in warm water for 1 hour and cut into small strips
3 - 4 dried mushrooms (冬菇), rinsed, soaked in warm water for 2 hours or overnight and cut into thin strips
1/2 - 3/4 teaspoon minced ginger/garlic mixture
1 tablespoon minced cilantro/green onion mixture
1/2 teaspoon black sesame oil
1 tablespoon Chinese cooking wine
1/2 tablespoon cornstarch
1 tablespoon soy sauce
salt & pepper to taste

Step 1:
Mix all the ingredients well, arrange it on a heat proofed plate and marinate it for 2 - 3 hours.

Step 2:
Fill your wok 3/4 full with water and bring it to boil.

Step 3:
Steam your chicken for 15 - 20 minutes. Be carefull not to burn yourself when removing it from the wok and serve.

Enjoy !!

Taiwanese Tea Egg (茶葉蛋)

I remember snacking on these delicious Taiwanese tea eggs when growing up. I used to be so excited when cracking the shells, as each egg has a different design. Today, my boys love to eat them and they call it their "Spider Egg", I guess it reminds them of spider webs. So typical boys, don't you think ? Spider Man is such hero to them, they think Spider Man snacks on those tea eggs all the time. Funny !!!!

Taiwanese Tea Egg (茶葉蛋)

6 eggs
3/4 cup soy sauce
2 - 3 star anise
2 tablespoons Taiwanese black tea or Pu-erh-tea (普洱茶)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon sichuan peppercorn
2 strips dried tangerine peel
1 - 2 dashes 5 spice powder

Step 1:
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water.

Step 2:
Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.

Step 3:
To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.

The longer you steep, the more flavorful and deeply marbled the tea eggs will be.

Step 4:
Remove egg shell and enjoy !!!!

Mango Sago Pomelo (杨枝甘露)

Whenever you can get your hands on fresh mangoes and pomelo, try making this mango sago pomelo desert. It is one of my most favourite Chinese desserts especially when the weather is warm. Can't beat it. It is a simple Chinese dessert that is served cold and can be made ahead of time. So if you are hosting a dinner, this is a very unique dessert that has never gotten a complaint - so far.

Mango Sago Pomelo (杨枝甘露)

80 grams sagos
3 ripe mangoes
1/2 cup pomelo from Thailand
2 cups milk
2 cups water
1 cup whipping cream (use half and half for lighter version)
6 tablespoons Sugar

Step 1:
Peel and core 2 mangoes. Blend it with milk and water to create a mango milk.

Step 2:
Cook sago in boiling water until transparent. Turn off heat and soak for a 10 minutes. Then rinse under running tap water, drain and set aside.

Step 3:
Dissolve sugar in 1 cup of hot water. Allow to cool.

Step 4:
Peel and core the remaining mango and dice. Peel pomelo and shred the pulp. Set aside.

Step 5:

Mix all ingredients well, chill for several hours and serve.

Enjoy !!

Strawberry Frozen Yogurt

Strawberries has been so in expensive lately. I bought two big boxes of 2 lbs fresh strawberries for 2.50 $ together the other day at a Chinese grocery store, wow - and so sweet. What can I do with so many strawberries ? Besides eating them fresh, dipped in chocolate, making jam or smoothie out of it, I decided to spoil my boys with homemade strawberry frozen yogurt. Really refreshing and does it ever taste good !!!! If you happen to have an ice cream maker at home, it is time to bring it out and dust it, it makes it worthwhile.

Strawberry Frozen Yogurt, adjusted & adapted from The Perfect Scoop

1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
optional: 2 teaspoons vodka or kirsch
1 cup (240g) plain Liberté Méditerranée yogurt (available at IGA)
1 teaspoon fresh lemon juice

Step 1:
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Step 2:
Reserve 1/4 cup of the strawberries on the side. Transfer the remainder of the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.

Step 3:

Chill for 1 hour, then freeze overnight, if you have an ice cream maker, freeze in your ice cream maker according to the manufacturer’s instructions.

Enjoy !

Chinese Winter Melon Soup (冬瓜瑤柱湯)

I am so behind with all my blogging as my duties as a mom and wife would always come first. It's been crazy in the Wan household, it started with the search for our new perfect piano teacher and after school programs for Ethan, then Damian got sick, followed by the little boys' allergies and last but not least, I seem to battle EVERY single day with Timothy's naughty adventure streaks. Timothy never went through his terrible two's - at least I don't recall it. Now ? He can take my blood pressure up the roof every single day, and he just turned 4 !! This is just the beginning. His mind races through so many different channels, and I need to be 20 steps ahead of him. It is so exhausting .... it really is. I need to come up with a game plan every single time and just that keeps me busy all day. If I don't get this situation under control now, he is going to be so difficult to discipline when he becomes older. Recently he deleted all the pictures I have taken from the food I prepared last week, as he gets hungry just by looking at it. HELP !!!!!

As Damian is still not feeling 100 %, I am preparing a Chinese Dinner, that is more on the healthier side. Meaning no stir frying, as little oil as possible and tons of liquid and vegetables. For my Chinese Soup, I have decided to cook a Chinese winter melon soup, as winter melons help your body to detoxify and bring your body heatiness down.

Chinese Winter Melon Soup (冬瓜瑤柱湯)

1 thick slice Winter Melon (冬瓜), peeled, seeds removed and cut into cubes
3 Chinese dried scallops (瑤柱)
6 Chinese dried mushrooms (冬菇)
1.5 tablespoon Chinese uncooked pearl barley (薏米)
1 tablespoon Fox Nuts (芡實)
5 - 6 Lotus Seed (蓮子)
4 dried honey dates (蜜枣)
1/2 lbs boneless lean pork

Step 1:
Rinse well and soak Chinese dried scallops and mushroom over night.

Step 2:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 3:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 4:
Add salt to taste. Serve hot.

Enjoy !

Chocolate Chip Oreo Cookies

Do you love Oreo Cookies just as much as we do ? All my three Wan boys love eating Oreo cookies with a big glass of cold milk. They also like their chocolate chip cookies, my ultimate favourite chocolate chip cookie recipe is by Jacques Torres. It is just divine. I usually make the batch according to his recipe and freeze half of it. Few days ago, I tumbled across this new recipe, a cross between our two most favourite cookies - it look so delicious !!. I had to make it, but waited for the perfect day. I love baking when it's pouring rain outside. I don't know why. I just love it. I guess, it's therapeutic for me. I am always out when it's warm and sunny anyhow. I was so busy lately, it's just insane. I had to clean my patio with my power pressure wash, re soil of my plants in the pots, clean my mosquito screens and outside windows .... but now it's all ready for the warm weather.

Chocolate Chip Oreo Cookies, adapted from Picky Palate

1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1 egg
1 teaspoon vanilla
1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon salt
11 broken pieces Oreo Cookies
1 cup chocolate chips

Step 1:
Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

Step 2:
Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

Step 3:
With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Portuguese Egg Tarts (葡撻)

We all know Chinese egg tarts, right ? Have you ever had Portuguese egg tarts though ? It tastes like crème brûlée with a pie crust. So yummy !!!!! Can't help it ... my boys love it !!!!

Portuguese Egg Tarts (葡撻), adapted by Rasa Malaysia

For the crust:
1 box of Betty Crocker Pie Crust Mix (Net Wt 11 Oz) or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tablespoons melted butter
1/3 cup cold water

For the filling:
4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract

Step 1:
Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Step 2:
Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Step 3:
Preheat oven to 400 F. Butter the muffin pan.

Step 4:
Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Step 5:
Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.

Serve & enjoy !

Chinese Stir Fried Egg With Prawns & Peas (蝦仁炒蛋)

My boys have been bugging me to do their favourite Chinese egg dish for days now. When I think back, it used to be one of my favourite dishes too as a little girl. I have been busy these days with finding the perfect piano teacher for Ethan. Not an easy task at all. But I have finally found my perfect one. Ethan has been learning piano for almost 1 year now, but his current piano teacher is just not my cup of tea, to say the least. I have been looking for a piano teacher who could speak mandarin, preferably from Taiwan who is professionally trained (a bachelor in piano or more) but also loving, patient and passionate about teaching little children. I have been playing piano myself, since I have been 4 years old + my mom has a master degree in piano music, believe it or not - it's true. She gave it all up in order to fully support my dad's dream of opening his own restaurant. That is quite the sacrifice, if you think - you are giving up your own dreams, talent and passion ..... instead you are supporting your spouse with his dreams. Must be true love right ? In return, my father promised my mom, that they would retire once my mom turns 50. Guess what ? He did it, he really kept his promise - my mom had forgotten about it his promise by then. I remember it so clear as if it was yesterday, when my dad announced the closure of our restaurant back in October' 1995. On my mom's birthday, he said to her, that she better pack up her things as he is ready to retire and enjoy life with her. My mom was speechless and called him crazy as our restaurant was booming. She wasn't ready to retire at 50, she would not know what to do with all that gained time, there would be no staff for her to boss around .... As for me, I have learnt my very first lesson of what true love was really about: Devoting, committing yourself and fully supporting your loved one through the pressures of the present and the uncertainties of the future even if it means you have to give up your own plans and dreams.


Chinese Stir Fried Egg With Prawns (蝦仁炒蛋)

6 eggs
1 pack frozen peeled, divined prawns, defrosted ("Thai Gold" brand is the best)
1/2 cup cilantro/green onions mixture
1/2 cup frozen peas, defrosted

Seasoning:
1/2 teaspoon salt & sugar (yes, you read right, sugar ... it makes the prawns more crisper)
1 teaspoon corn starch
1 pinch pepper
1/2 tablespoon black sesame oil

Step 1:
Rind and drain the prawns and dry with kitchen towel. Mix well with seasoning and let it cool down in the fridge for 15 minutes.

Step 2:
Beaten eggs with a fork.

Step 3:
Heat wok with 4 tsp of oil, pour in egg. Stir eggs until 50% cooked, add in prawns, peas and cilantro/green onion mixture. Stir fried until eggs and prawns are cooked. Make sure to use high heat and stir quickly.

Step 4:
Serve immediately & enjoy!

Chinese Herbal Cough Soup (潤肺止咳湯)

Damian is suffering from a dry cough, and I can feel that my throat is starting to itch too. It is time for me to do my traditional Chinese herbal cough soup which I have learnt from my ever so talented dad. I call this my hardcore Chinese herbal cough soup, as it contains Chinese herbals you would not use every day. Chinese herbal tea or soup have a very strong scent, some might like it and some don't. As for me, I don't mind it too much as it really works and after a while, you will get used to the taste and scent.

Chinese herbal cough soup (潤肺止咳湯) is a nourishing "Yin", clearing away heat, moisturizing the lungs, promoting the production of body fluid and alleviating dryness and bitter taste in the mouth due to lung dryness or cough which is caused to a sensitive trachea. It is a healthful soup for regular consumption at home.

Chinese Herbal Cough Soup (潤肺止咳湯)

1/2 tablespoon sichuan fritillary bulb (川貝)
3 - 4 pieces dried crocodile meat (鱷魚肉)
4-5 dried figs (無花果)
2 slices dried tangerine peel (陳皮)
1 tablespoon dried balloon flower (桔梗)
1 tablespoon adenophora root (北沙參)
1/4 cup auropus changiana (龍舌葉)
1 tablespoon tuckahoe poria (茯苓)
1/2 tablespoon apricot kernel (北杏)
1.5 tablespoon dried lilybulb (百合)
1/2 lbs lean pork

Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 3:
Add salt to taste. Serve hot.


Enjoy !

Stuffed Hairy Gourd (瑤柱炆節瓜脯)

Hairy Gourds are Chinese zucchinis and has a slight different taste than the western zucchini. They have a more dense texture, depending on the season the seeds are sometimes tough and bitter. I often would use them for my Chinese Soup or do a very traditional Chinese dish like stuffed hairy gourd. Yummy !!!


Stuffed Hairy Gourd (瑤柱炆節瓜脯)

2-3 hairy Gourd also known as Mo Gua (節瓜)
5 Chinese dried mushrooms (冬菇)
2 - 3 Chinese dried scallops (江瑤柱)
1 tablespoon Chinese dried shrimps (蝦乾)
1/2 lbs lean ground pork
1 cup chicken broth


Marinade:
1 tablespoon cilantro/green onion mixture

2 teaspoons soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar

1 egg
Pepper & Salt to taste

Sauce:
1 tablespoon Chinese cooking wine
1 teaspoon soy sauce
2 teaspoons cornstarch
1 tsp oyster sauce
1/2 sugar
2 tablespoons of water
2 drops black sesame oil

Step 1:
Soak the dried mushrooms, scallops and shrimps with water in separate bowls for few hour or over night. Drain the water of each items and finely dice the dried mushrooms and shrimps. Shred the dried scallops by hand. Set aside.

Step 2:

Add the dried mushrooms, dried shrimps and all your other marinate ingredients to your ground pork and marinate it for 20 minutes.

Step 3:

Peel the hairy gourd and cut into thick sections. Remove with a knife the middle part. Stuff the hairy gourd with your ground pork mixture.

Step 4:
Heat your wok with oil, pan fry both sides of the stuffed hairy gourd until golden brown.

Step 5:

Add chicken stock and the shredded dried scallop and simmer on low heat for 20 - 25 minutes.

Step 6:

Mix all the ingredients for your sauce in a separate bowl and add it to your wok. Stir gently until your sauce starts to thicken.

Serve with a bowl of rice and enjoy !

Chinese Apple With White Fungus & Carrots Soup (蘋果雪耳红萝卜湯)

Tonight, I am taking my little boys to see a Talent Show in Ethan's School. That would mean, Damian would have to eat all by himself, which I am sure he doesn't mind at all. It's really nice to have some quiet time - once in a while. I still want to cook dinner as I need to pack them all lunches and somehow I have to figure out, how to sqeez in the little boy's dinner - maybe I just pack them some dinner boxes instead.

Tonight's menu will be traditional Chinese Cuisine. As always we will have Chinese Soup with it. I haven't had Chinese apple soup for a long long time. My dad has so many ways of cooking this soup but I like this version most. At first, I thought it's weird adding apples to your soup, but it's really good. Refreshing, sort of sweet, soothing and let's not forget all the benefits of the white snow fungus:

■ Snow fungus provides iron, vitamin C, calcium and phosphorous
■ In Western herbology, snow fungus is considered as an immune stimulant that fights infection, especially chronic infections. It has demonstrated anti-tumor activities, protects the liver and fights inflamation
■ In Chinese medicine, snow fungus is said to nourish the lungs, heal dry cough, and remove heatiness from the lung
■ When used with rock sugar (in Chinese desserts), it can also stimulate the colon and serve as a mild laxative for constipation
■ Some believe when eating snow fungus that it will help women eliminate freckles from their complexion and slow the aging process

Chinese Apples With White Fungus & Carrots Soup (蘋果雪耳红萝卜湯)

10 - 12 dried northern/eastern Apricots Kernel (南北杏)
4 dried honey dates (蜜枣)
1 small dried white snow fungus (雪耳)
1 - 2 Chinese carrots, peeled and cut into bite sizes
2 - 3 Red Delicious apples, peeled, cored and cut into quarters
1/2 lbs boneless lean pork

Step 1:
Soak your dried white snow fungus in a small bowl of warm water for 30 minutes or run it under warm water for 5 minutes. After the white snow fungus has doubled up in size, remove the "heart" and cut into big chunks. Then rinse your dried honey dates and the apricots kernel.

Step 2:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 3:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 4:
Add salt to taste. Serve hot.

Enjoy !