Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Qiang Huo Soup

Qiang Hou tastes bitter spicy and is warm in nature. It expels Wind, Coldness and Dampness in the body as well as alleviates pain. It has certain effect in curing common cold, flu, headache, rheumatism, rheumatoid arthritis, back and shoulder soreness.

16g Qiang Hou
12g Fang Feng
15g Dang Gui
15g Yun Fu
15g Bai Shao
10g cassia twigs
10g Qin Jiao
2 slices fresh ginger
6 bowls water

Wash and put all ingredients into clay pot. Add water and bring to boil. Reduce to low heat and cook until only 3 bolws of soup remains.

People who have Spleen and Stomach asthenia should not drink this. People who have numbness and pain due to blood astenia and headache due to Yin-asthenia should avoid.

Most useful if drunk after breakfast and dinner.

Other Cooking Practise
1. For those with Cold-Dampness and headache, add Du Huo, Chuang Qiong and Huang Qin.
2. For those with headache, add Chuang Qiong and Huang Qin.
3. For those with cold due to accumulated Wind and Heat, add dandelion and Ban Lan Gen.


August 20, 2006 Posted by | Herbal, Recipes | Leave a comment

“Ruangu” Wild Green Spare Ribs Soup

Ah, my favourite soup especially when you have spicy foods. Good for lowering down ur heated up body. It takes quite some time at about 3hrs but worth the effort.

500g “ruangu” wild green
1kg spare ribs cut into pieces
1 tbsp medlar seed (kei-chi)
10 red dates, cored
3500ml water

A pinch of salt
Some MSG

1. Pluck the “Ruangu” wild green into short sectionals, rinse and soak into salted water for 30 min to remove snails. Dish out, rinse under running water and drain well.

2. Rinse the spare ribs and blanch into boiling water for a while to remove any unclean and meat oil. Remove and drained.

3. Bring water toa boil in a deep pot, add in “Ruangu” wild green, medlar seeds and red dates, cook for about 20 mins. Add blanched spare ribs. Bring back to boil and then reduce to low heat, cover and cook for another 1.5 hrs.

June 17, 2006 Posted by | Herbal | Leave a comment

Ning Shen Chang Shou Herbal Soup

This soup is for revitalised energy and keeping you alert or refreshed. The red dates is to make the soup sweet. Kei Chi is for eyes. I've used vegetarian meat here. I've bought the soup packet from Yew Chian Haw's called Ning Shen Chang Shou. It's available at any medicine shop. It contains not only the sachet but a few dried longans. It's without red dates and kei chi. You may ask the shop to pickup those ingredients.

Servings : 4
Cooking Time : 2.5 hrs

2 liters water (the water should fill a pot of up till 3/4 full)

Ingredients to Add
2 Chicken drumsticks
8 Red Dates
3 pieces of American Ginseng
20 Kei Chi
Salt and Pepper for taste

Usage Instruction
After boiling 2 litres of water, add in the sachet and boil vigorously. Then add in 500gm of meat (any kind) and simmer for 2 hours. Lastly add in one teaspoon of salt and pepper for better taste and deliciousness.

Ingredients in sachet
Ziziphus Jujubas, Rhizoma Dioscorea Batatas, Polygonatum Adoratum, Citrus Chachiensis, Codonopsis Pilosula, Euphoria Longan, Fructus Ziziphi Jujubee.

June 3, 2006 Posted by | Herbal | 3 Comments