Snow Fungus Longan Soup

I had to come up with an impromptu dessert soup when my brother came over for a cooked-in teppanyaki dinner last weekend. Too late to make his favorite red bean dessert soup (best boiled in slow cooker overnight).


Since the teppanyaki which uses a hot plate to fry a variety of meats and vegetables on the dining table, is "heaty", I've decided to boil the snow fungus which is a perennial item in my fridge. It is a very cooling and extremely refreshing dessert. (especially if you drink it chilled)

The snow fungus or white ear fungus or suet yee (雪耳) contains much vitamins and minerals like iron, vitamin C, calcium and phosphorus. The Chinese believes that snow fungus will nourish the lungs, heal dry cough and remove heatiness from the lungs.

When buying snow fungus, look out for the good quality ones that are pale yellow-white in color.

Snow fungus Longan Soup



40 gm snow fungus, soaked for 1/2 hour
1 tsp dried longan
150 gm lotus seeds, pitted
5 gm ginseng roots
130 gm rock sugar
4 liter water

1. Wash and break the snow fungus into smaller pieces. Discard the hard portions.
2. Rinse the rest of the ingredients lightly and put all into the pressure cooker.
3. Boil over high heat till you can see the second red indicator ring.
4. Switch to very low heat and simmer for 20 minutes.
5. Serve hot or cold depending on preference.

Stir Fried Brinjals with Minced Meat

The brinjals or eggplants or aubergine (French) which belong to the nightshade family of vegetables are usually purplish in color.

They come in various shapes - rounded, nearly rounded, pear shaped or oblong and are usually up to 40 cm long. We can also find black, green and white brinjals in the market.


Brinjals normally have a pleasantly bitter taste and spongy texture and can be eaten baked, boiled, roasted, steamed, fried, pickled, stuffed or in curries.


Being a nightshade plant, some Chinese believe that it should not be eaten at night as it's not good for eyesight and it might also worsen arthritis.


However, it is one of my daughter's favorite vegetables and she never failed to order the stuffed brinjal whenever we have dim sum!

Stir Fried Brinjals with Minced Meat


500gm brinjals
100gm minced meat
2 shallots, sliced
3 cloves garlic, chopped
1 tbsp bean paste (taucu)
1 inch ginger, shredded
1 sprig spring onion, chopped
3 tbsp oil
sesame oil, salt, sugar, water

1. Cut brinjals into slightly angular slices.
2. Immerse in water to prevent from discoloring. Drain before cooking.
3. Heat oil in wok.
4. Saute the ginger, shallots and garlic till fragrant.
5. Fry the taucu, sprinkle some sugar on it.
6. Add in the minced meat and fry for a minute.
7. Add the brinjals and stir fry well with some salt.
8. Add 3 tbsp water and cover for 2 minutes or till brinjals change color.
9. Sprinkle some sesame oil and garnish with the spring onions.
10. Serve hot with rice.

Blanched Bean Sprouts

Bean sprouts or taugeh or ngah choy (芽菜) are a cheap and rich source of dietary fiber. They are also high in nutrients found in fruits and vegetables, particularly vitamins B complex and C, asparagine, folic acid and iron. One interesting fact is that the bean sprout has zero cholesterol.


Besides using bean sprouts for the fried kuey teow, I would also blanch them as a vegetable complement whenever I make noodle soups. Hubby always love this simple vegetable. He bought a whole kilogram for teppanyaki last Saturday!

When buying bean sprouts, always look for fresh and crispy sprouts with tender moist tips.

Blanched Bean Sprouts


500 gm bean sprouts
3 shallots, sliced
3 tbsp oil
soy sauce, pepper, sesame oil
1 sprig spring onions, chopped
1 small chilli,
water

1. Blanch bean sprouts into boiling water for a 30 seconds and drain.
2. Place on serving plate.
3. Heat oil in wok.
4. Saute the shallots and pour onto bean sprouts.
5. Sprinkle some sesame oil and pepper.
6. Garnish with the spring onions and cut chilli.
7. Serve hot with rice or noodle soup.