Wednesday, June 19, 2013

川贝雪梨蜜 double-boiled Chuan Bei and Pear

This original recipe is from the book Sweet Indulgence, health and beauty by Chef Peter Tsang. In Sunny Singapore, this recipe is perfect for us as it can:
-Moistens the lungs
-Stop coughs
-Dissolves phlegm
-Reduces swelling

However, 川贝 Chuan Bei (Fritillaria Bulb) is not suitable for people with weak spleen and stomach or those who suffers from cold coughs.

You can use either 鸭梨 fragrant pear or the huge nan shui pears that I've used.
Please remember to remove the core from the pear using a small knife or a teaspoon to dig the core to eliminate bitterness.

Serve cold, this is a cooling and yummy dessert for a warm afternoon or after meals.

Ingredients:
2 nam shui pears o
400ml water
150g rock sugar
10g Chuan Bei (pounded)
5g dried Longan
Optional: 5g 南北杏 sweet and bitter apricot kernels (which can dissolve phelgm as well)

1. Peel pears, slice the tops and use a small knife or teaspoon to dig and remove cores.
2. Place pears followed by rock sugar, pounded Chuan Bei, dried Longan, sweet and bitter apricots and water.
3. Double boil for 1 hour. *Alternatively, place in a regular pot on high heat till boiling, till reduce heat to low and simmer for 1 hour.*
4. Remove from heat and cool down then chill in the fridge before eating.

Inspiring Yummy Mummies
PoshPearl








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