Nutritious Chicken Soup with Dried Figs (无花果)

According to Tonic Soups for Vitality by Madam Choong Su Yin, dried figs is neutral in nature and tastes bitter sweet.  Figs from America possess better quality.  Figs helps in preventing cancer such as lung cancer and gastrointestinal cancer.  It improves digestion, increasing breast milk, relieves swelling and is anti-inflammatory. 

This soup is easy to prepare.  It's healthy and nutritious too.  

Ingredients :

- 1 whole chicken leg 

- 8 dried figs

- 3 red dates

- 1 tbsp Chinese Wolfberries

- 4 bowls of hot water

Seasonings : (to taste)

- a dash of salt

Method :

1)  To double-boil, first boil water in a big pot or wok.

2) Then put all the ingredients into a Chinese ceramic pot and cover.  I used vision pot.

3)  When the big pot of water is boiled, place the ceramic pot (vision pot) of ingredients into it and steamed over high heat for 1/2 hour.

4)  Lower the heat and steam for about 2 hours.

5)  Season with salt and serve hot. 

A very healthy and nutritious soup for the whole family

We usually finished all the soup and the ingredients but not the meat.

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Sweet Fragrant Wheat and Corn Porridge

I used to cook  Sweet Fragrant Wheat (Gandum) Porridge for the past 1 month as I would try to use up all the grains or beans that I have bought.  I don't like to keep the balance of it for too long as I tend to forget about it and at the end it would be ended up in the garbage bin!  Out of sight, out of mind!  That's me... but don't get me wrong.  I am not referring to friends but only to those ingredients that were being stored away from my sight.  Don't worry, you all are always on my mind. 

This time, I added corn kernels to it as I noticed that I still had 1 ear of miserable corn sitting in the fridge.  Give this a try and you will love it :)

Ingredients :
- 3/4 cup of wheat/gandum (washed)

- 1 ear of corn  (washed, and cut the kernels into a bowl)

- a bunch of pandan leaves/screwpine leaves

- 100ml of coconut milk/coconut milk

- sugar (to taste)

- a dash of salt (to taste)

- 2.5 litres of water

Method :

1) Fill water in a pot and add drained wheat and corn kernels.  Boil over high heat for 20 minutes. 

2) Then, lower the heat, add pandan leaves and slow boil for another 1 hour or until the wheat and corn kernels are cooked and expanded.

3) Should you need to add extra water in between, be advised to add only hot boiling water.
4) Add sugar and let it simmer for a while.
5) Lastly, add santan and keep stirring. Season with a dash of salt.

6)  Serve hot.

Serve this yummylicious dessert as your breakfast or tea time.

I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .

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Fragrant Creamy Chicken with Pandan Leaves and Coconut Milk

Frankly speaking I haven't come across this chicken recipe that used pandan leaves (screwpine leaves) and coconut milk (santan) for stir fried chicken. May be you all might have tasted or tried this dish before but it's new to me.  Out of curiosity, I gave this a try and gosh, this dish is full of pandan and santan aroma and it's really fabulous!  

This fabulous recipe was adapted from Y3K (69) pg 4.

Ingredients :

- 400g chicken breast (cut into pieces and marinated for 30 minutes)

- 5 blades of pandan leaves (cut into your preferred length)

- 1/2 cup concentrated coconut milk (santan)

Marinate :

- 1 tbsp ginger juice (I used grated ginger as I like the aroma of the fried grated ginger)

- 1 tsp coriander powder (serbuk ketumbar)

- 1 tsp cumin seeds (jintan putih)

- 1 tsp sugar

- 1 tsp sat

- 1/2 tsp pepper

Method :

1)  Heat wok with a spoon of oil.  Add in marinated chicken and stir fry well.

2)  Next, add pandan leaves and keep on stir frying till aromatic.

3)  Add coconut milk.  Continue to stir fry and mix well until cook.

4)  Dish up and serve hot with steamed rice.

This is so easy to cook and yummy too :)

This recipe is definitely a keeper :)

Will cook this again but I'm going to add chili padi and extra grated ginger for that extra oommphhhh!

I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .

I'm also sharing this with Cook-Your-Books #4 hosted by Kitchen Flavours.

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http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)