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White fungus soup contains plenty of health and beauty benefits. It not only cures cough but is also said to be anti-inflammatory as well. The addition of pear in the soup provides benefit such as micronutrients which are important for cardiovascular health. https://www.nyonyacooking.com/recipes/shredded-pear-with-snow-fungus White fungus is often used in Asian soups and drinks due to its health properties. It is also known as snow fungus and is often cooked together with a sweet fruit and made into desserts. The nutrients from the snow fungus is equivalent to that of the expensive ingredient, bird's nest. Just like bird's nest, white fungus has anti-ageing properties as it contains collagen. One can definitely call it the poor man's bird's nest because snow fungus is so much cheaper yet nutritious. Instead of using apple to boil this soup, I am using the Korean pear or also known as Nashi pear to prepare this dessert. Korean pears have plenty health benefits too. Hence, this white fungus soup is a definite health booster as it detoxifies, dissolves mucus, treats constipation, heals sore throat and relieves cough. It is also a thirst quencher at the same time. In fact, this soup also helps to boost the immune system, according to traditional Chinese medicine practitioners. Before using the snow fungus, hydrate it in water until it softens. Only the soft parts of the snow fungus are used to make the soup. Rinse it throughly to get rid of any dirt. The snow fungus should be cut into slices and the Korean pear, shredded. Once cooked, both ingredients should combine well, thus making the soup so much more enjoyable to consume. Just for your information, the Nashi pear belongs to the rose family. Thus, it is no surprise to smell the fragrant sweetness released by the pear after double boiling the soup for 4 hours. It takes quite long to boil this soup but it is surely worth the effort. Moreover, double-boiling for long hours is a tradition that goes way back. It helps to lock in the nutrients as it gently cooks the soup. If you are unable to find Nashi pear, use Chinese pear instead. It has a light yellow skin and can be found at your local grocer. I had tried using both types of pears but noticed that the final result is different. The Chinese pear is not as sweet and juicy as the Nashi pear. That being the case, just sweeten the soup with another honey date or add more rock sugar. Traditionally, most Chinese households should have a double boiler. Unfortunately, I do not possess one, so I had to be creative. I managed by placing the soup in a ceramic bowl and covering it with a plate, then double boiling it in a cast iron pot. This works just as well as a double boiler. I had been using this method for years now and had never encountered any problems. So, try this method if you do not own a double boiler. Boiling the soup directly is also possible but the heat is much harsher compared to double boiling. A lot of nutrients is perceived to be lost if it is cooked directly over the stove. Admittedly, I sometimes do so as it does not take long for the ingredients to soften. Therefore, I guess it depends on the time and tools you have in hand. Either way, you will still be rewarded with a great and nutritious thirst quencher. Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=XnOPyRIqFH0&ref=share RELATED RECIPE IDEAS: Nyonya Coconut Milk Dessert: https://www.nyonyacooking.com/recipes/bo-bo-cha-cha Glutinous Rice Balls: https://www.nyonyacooking.com/recipes/kuih-ee Apple and Snow Fungus Soup: https://www.nyonyacooking.com/recipes/apple-and-snow-fungus-soup Black Glutinous Rice with Coconut Milk: https://www.nyonyacooking.com/recipes/pulut-hitam Imitation Shark Fin Soup: https://www.nyonyacooking.com/recipes/imitation-shark-fin-soup Watercress Soup: https://www.nyonyacooking.com/recipes/watercress-soup New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned. SOCIAL NETWORKS: Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest The idea behind Nyonya Cooking: Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
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Fish head curry is commonly enjoyed in Malaysia and Singapore. With South Indian origins, fish head curry uses a combination of various spices and ingredients to create the delectable taste loved in Southeast Asia. Here is an easy fish head curry recipe with all the tips needed. https://www.nyonyacooking.com/recipes/fish-head-curry One of the most sought after curry in both Malaysian and Singapore is fish head curry. Commonly found at many Indian eateries like mamak, fish head curry is ordered as a side dish for steamed white rice. Just like other dishes found in Singapore and Malaysia, the recipe adapts to the local taste since it was introduced by the Indian migrants when they moved to the region. Thus, it is to no surprise that fish head curry is not known in India. ### But, why fish head? It may be disturbing to many. However, the meat of red seabream found at the jaws located below the gills and also on the back of the neck is sweet and delicate. It is the layers of fine meat structure that is able to absorb the flavours of curry or any sauce that comes with it, when eaten together. I have seen those who would only seek out for the fish head when the whole fish is served especially in dishes like steamed [Cantonese steamed fish](https://www.nyonyacooking.com/recipes/steamed-fish). Due to its popularity, there is now a variety of fish head curries depending on the ethnic flavour profiles such as Nyonya Fish head curry or even Thai fish head curry. While there many different types of fish head curries, the Indian fish head curry still tops my list of all fish head curries. Indian fish head curry is also known as the healthier version among all as it does not use any coconut milk but yet is able to deliver the thick and luscious curry flavours. You need a few tricks to make that perfect fish head curry and I have you covered! ### 1. Fish curry powder Fresh fish curry powder mix is a must. The quality and composition of the fish curry powder will affect the taste. Look out for Malaysian or Singaporean made fish curry powder mixture. If you are located in Malaysia or Singapore, fresh curry powder mixture can be bought at the wet market. ### 2. Type of fish As mentioned, red seabream is typically used in fish head curry. Other white fleshed fishes such as sea bass, gilt-head bream or talapia are also suitable for this flavourful curry. In most western countries, fish heads are not available unless the whole fish is bought. It is of course possible if you plan to cook the whole fish (chopped into three parts). If there is still reluctance to cook fish head, use fillets or cutlets as a replacement. Most importantly, only use fresh fish and do not over cook them or the flesh will be tough! ### 3. Make fish head curry thick Fish head curries must be thick in consistency. There is no discussion! There are two main steps to make the curry thick. First of all, use rice. Having rice as an ingredient in curry may be unusual to many. However, the starch in the rice will act as a thickening agent. Secondly, the curry needs to be simmered down until it reaches the desired thickness! Therefore, vegetables such as okra and aubergine are perfect since they soften in the curry as it is simmered. There you go, three main tips to cook your perfect fish head curry as found in most Indian eateries! This dish goes perfectly well with white rice and other side dishes for Banana Leaf Rice. It is also easier to prepare compare to many other curries. Rasam https://www.nyonyacooking.com/recipes/rasam Stir-Fried Cabbage with Turmeric https://www.nyonyacooking.com/recipes/stir-fried-cabbage-with-turmeric Fried Snake Gourd https://www.nyonyacooking.com/recipes/fried-snake-gourd Malaysian Dhal Curry https://www.nyonyacooking.com/recipes/dhal-curry Cucumber Raita https://www.nyonyacooking.com/recipes/cucumber-raita Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest #nyonyacooking
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Old cucumber soup is boiled which chicken or pork along with ingredients such as dried oyster, scallops and dates. Simmering old cucumber soup over low heat or in a slow cooker helps the ingredients to slowly release their flavours and nutrients.
Old cucumber soup is another slow cooked Cantonese soup recipes which I love. After boiling this soup over low heat, old cucumber will turn soft and has a creamy texture to it. The health benefits to what is known as ‘lou wong kua tong’ to the Chinese community are abundance. Old cucumber has high dietary fibre, iron, calcium and even said to have anti-aging properties.
Boiling Cantonese soups is all about slow cooking and also the few ingredients which are brought together to boil. Mainly because of the nutritional benefits the ingredients offer, ingredients such as red dates should also provide sweet flavours to the soup. To naturally make the soup a little saltier, I have added some dried scallops and dried oysters. These ingredients can be substituted with dried cuttlefish too.
### Old cucumber vs regular cucumber/English cucumber
Old cucumbers which are also known as yellow gourds can be found in Asia easily or sometimes in American Asian grocers. Otherwise, it is not commonly sold. I have tried substituting them with other cucumbers available in Germany. Both regular cucumbers and English cucumbers do provide same flavours as old cucumber.
### Old cucumber soup for pregnant women
This soup is said to have cooling properties as old cucumber is used. Therefore, pregnant or menstruating women may want to avoid this soup as it might be too cooling to the body and affect the yin and yang.
### Boiling old cucumber soup in slow cooker
I usually cook soups in a stainless steel pot or cast iron pot over low heat. If you have a slow cooker, it makes boiling soups even easier. It is recommended to cook the soup for 6-8 hours on low heat to allow the ingredients to slowly release their nutrients. Otherwise, cook at high heat for 3-4 hours.
Enjoy the soup along with other dishes for dinner. It is best to enjoy the old cucumber soup if the weather is too hot to cool your body down.
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