Healthy and Nutritious Burdock Root (Gobo, 牛蒡 niúbàng) Chicken Soup

Burdock Root contains a number of medicinal properties that have been used for hundreds of years. Traditionally herbalists all over the world use Burdock Root as a blood purifier. It is the root of the Burdock plant that is harvested for medicinal use.

A recent study showed that Burdock blocked dangerous chemicals from causing damage to cells, suggesting to the possibility that burdock may help decrease the risk of developing cancer from toxic chemicals.

Pls click Herbal Legacy for more info on Burdock.

Burdock Root can be prepared in anyway you like.  If you like it with chicken soup, then this is one simple and nutritious soup you can give it a try.

Ingredients :

- 1 free range chicken (washed, cut and blanched)

- half stick of burdock root (washed and brushed, cut)

- 2 honey dates (washed)

-  some red dates (washed)

-  some Chinese wolfberries or kei qi (washed)

- 4 dried longan (washed)

Method :

1)  In a pot, boil enough water for the soup.

2)  When the water starts to boil, put all the ingredients in.

3)  Boil at high heat for 15 minutes and then reduce the heat to low.

4)  Continue to simmer for about 2 hours.  

5)  Season with sea salt.  Serve hot.

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Chinese Violet (Telosma cordata 夜来香) Omelette (Meatless Recipe)

Chinese Violet, Yea Lai Xiang (夜来香) or Telosma Cordata is grown in many parts of tropical Asia not just for its alluring fragrance but also for culinary purposes as well!  Please click http://gardenlab.wordpress.com/2009/03/30/telosma-cordata-%E5%A4%9C%E6%9D%A5%E9%A6%99/ for more info on this Chinese Violet.

I first came to know about this edible flowers when a good friend of mine bought it for me from Ipoh.  She asked me to cook it with egg soup.  Since then, I am hooked to this flowers and I have cooked it in different ways.  I am trying to grow this fantastic plant on my own as I can't find the flowers in KL. 

For a start, here's a Chinese Violet fried with eggs.  There are more varieties of dishes using Chinese Violets in store for you!

Ingredients :

  - half bowl of fresh Chinese Violet (take the flowers only, washed)
- 6 eggs (beaten with salt)
- 1 big onion (finely sliced)
- salt (to taste)
- soy sauce(to taste)
- oil

Method :
1)  Heat oil in a wok.  
2)  Stir fry onions until aromatic.  
3)  Then, add the beaten egg to make an omelette.  Fry both sides of the omelette until fragrant.
4)  Add the fresh Chinese Violets.  Stir and mix well with the omelette.
5)  Turn off the heat and drizzle the soy sauce and give it a quick stir.
6)  Dish up and serve.

This is a very delicious and healthy dish.  Try this if you can get hold of the flowers :)

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Simple Steamed Chinese Pomfret with Soy Sauce

This is another simple steamed fish with soy sauce unlike the previous post where I steamed it with Shiitake mushroom.  Simple, fast and healthy... :)

Ingredients :

- 1 Chinese pomfret (washed and marinated with salt and pepper)

- 1 whole garlic (peeled the pips but do not crushed)

- 3 shallots (washed and finely chopped)

- 1 thumbsized ginger (washed and finely sliced)

- 1 stalk spring onion (separate the white stems and the leaves and cut)

- 1 stalk coriander leaves (washed, separate the stems and the leaves and cut)

- 1 red chili (washed, de-seeded and finely sliced)

Seasonings : (to taste - mix all except the wine)

- salt                     

- soy sauce           

- pepper               

- 1 tsp sugar         

- 1 tsp sesame oil 

- Chinese cooking wine

Method :

1)  Heat oil in a wok.  Saute ginger, garlic, shallots, stems of spring onions and coriander until aromatic.

2)  Dish up and place some on the steaming plate.  Then, place the marinated fish on top.

3)  Add the remaining fried ingredients on top of the fish.

4)  Meanwhile boil water in a steaming wok or pot for steaming.

5)  Pour the mixed seasonings onto the fish.

6)  When the water is boiled, steam fish at high heat for about 10 minutes.

7)  Add Chinese cooking wine, the remaining spring onions, coriander and red chilies.

8)  Cover and steam again  for another 3 to 5 minutes.

9)  Serve hot.

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