STORY TO BE TOLD

Papaya and Lor Han Quo Soup

By Amy Beh

Ingredients

o 200g half-ripe papaya
o 4 honey dates
o 50g dried longan meat
o 1 piece Buddha?s fruit (lor han quo), smashed and rinsed
o 1 litre water

Method

Skin papaya and cut into small cubes.

Bring water, honey dates, lor han quo and dried longan to a boil. Cook for 5-6 minutes.

Transfer all ingredients to a double-boiler.

Add papaya and double-boil for 30-35 minutes.

Serve warm.

Credits to and source taken from: http://kuali.com/recipes/

Sea-Coconut and Ginseng Soup

By Amy Beh

Ingredients

o 6 pieces fresh sea-coconut, skinned and sliced thickly
o 12g hairs of ginseng roots (Cantonese: yeong sum soe)
o 3 pieces liquorice (kam choe)
o 5 honey dates (mat choe), rinsed
o 120g honey rock sugar
o 1.2 litres water

Method
Bring water and yeong sum soe and kam choe to a boil for 10 minutes.

Reduce the heat and add honey dates, sugar and sea-coconut.

Simmer over medium-low heat for 40 minutes.

Turn off the heat and leave to cool.

Can be served chilled or warm.

Credits to and source taken from: http://kuali.com/recipes/

Pear and Apple Soup
By Amy Beh

Ingredients

o ½ red Fuji apple
o ½ Granny Smith apple
o ½ Korean pear
o 5 dried figs
o 8 dried red dates, seeded and cut into thin slices
o 125g rock sugar
o 1.2 litres water
o 5-6 slices lemon

Method

Remove core from apples and pear. Keep skin intact and cut into thin long strips. Dice the pear.

Combine figs, dates and water in a saucepan. Bring to a boil for 10 minutes.

Reduce the heat and add the fruits and rock sugar.

Simmer for 20-25 minutes or until fruits are soft. Add lemon slices.

Serve warm.

Credits to and source taken from: http://kuali.com/recipes/