Recipe: Gingko Barley Dessert

I was enjoying a bowl of this dessert (cooked by mother dearest, not me.) and thought it would be good to share it since it has so many benefits. Here goes!

Ingredients:
1 packet of prepared, vacuum packed gingko nuts
1/2 cup pearl barley, washed
1 large sheet of dried beancurd skin (be careful to choose the type meant for dessert, there are 2 types!)
Rock sugar to taste
2 litres water

Method:
-Put barley, and water in a large pot, bring to boil
-Add gingko nuts and sugar to taste. Simmer for 30 minutes.
-Rinse dried beancurd skin, breaking to smaller pieces. Simmer for another 10 minutes, or until the beancurd skin's consistency is to your liking.
-Serve hot or cold as preferred. Enjoy!

You can also stir in some a lightly beaten egg white if you like. Red dates can also be added, but do remember to adjust the rock sugar to taste. The Belle, however, prefers a more 'basic' taste without other add ons.

Gingko nuts in chinese medicine, help to fight the signs of aging, both inside and out. Barley, also known as Job's Tears, fight water retention (Attested to by The Belle), and dried beancurd skin, also known as Yuba, is made from the dried skin that forms on heated soy milk. And we all know soy is good for you, so enough said.

Now go prepare tonight's dessert. Go on.

Stay beautiful, my pretties. See you back soon!

Recipe: Snow Fungus with Rock Sugar

As you know, the Belle has been ill lately, and the bout of sickness has left me looking a little haggard. I was looking for something simple and nourishing to bring back the glow, and suddenly thought of this recipe. I thought it would be good to share this simple, traditional recipe (which I found on another blog some time ago, but I forgot about.) with my beauties. Tastes good, and is good for your health, and your skin! Enjoy!
 
Snow Fungus with Rock Sugar

1 palm sized snow fungus (soaked for about 10- 15 mins, rinsed, stub cut off, and cut to pieces)
1/2 cup of cooked lotus seeds,washed (I use vacuum packed)
1/2 cup of small sago, soaked
Roughly 6 red dates, washed (You can use more or less according to your preference)
1/2 cup candied winter melon strips
rock sugar to taste
About 2 Litres water

-Bring water to boil in a pot.
-Add in all ingredients except the sago and rock sugar. Bring to boil again.
-Simmer on low heat about 30 minutes.  Add in sago. Stir.
-Simmer for another 30 minutes or till desired consistency. Add rock sugar to taste.
-Enjoy hot, or serve iced, if your prefer.

Snow fungus has been often called the 'poor man's bird's nest' due to its economy, yet similar health and beauty benefits. Rich in collagen, frequent consumption may hep your skin to stay line free. In the view of traditional chinese medicine (TCM),  It helps with 'dry' coughs, and is useful in building up the respiratory and immune system. It is also believed to help with high cholesterol and high blood pressure levels.


*Despite the benefits, care needs to be taken if you are suffering from diarrhea as snow fungus is rich in fibre, and has a mild laxative effect. Also, if your body is 'cold' it may not be suitable for you. When in doubt, consult your nearest TCM practitioner.

** I am not sure where it was from, but if you are the owner of this recipe or know where it is from, please do let me know so that I can do the proper crediting.

Hope you like this recipe! Take care, and see you soon, my beauties!

Random Photo

This candy was given to my boy by his beloved aunt, and I managed to take a photo of it before he takes it apart (Which will be soon, haha...). It looks so pretty, I thought I would share.

Sorry for the slowdown in updates. Chinese New Year is drawing to a close, so updates will (hopefully) be faster.

The Belle is working to bring you more reviews, so see you soon!

Recipe: Brown Beauty (Salty Coconut Caramel)

Simple, and yummy! A random recipe to whet the appetite before I post up my reviews.

Salty coconut caramel

Salty Coconut Caramel

10 tablespoons sugar
5 tablespoons coconut cream
50 grams butter
Salt to taste (May be omitted if using salted butter)

1.Melt sugar in pan, adding a tablespoon or two of hot water to help it melt evenly. Do not stir excessively.
2. Cook gently over low fire until it turns amber.
3.Quickly whisk in butter. Careful! Mixture will bubble violently! Take off heat.
4.Whisk in coconut cream. Mixture will bubble violently again, so be careful!
5.Add in salt at this stage, if you are using unsalted butter.
6.Let cool to room temperature, and keep in the fridge. (Max 2 weeks. But it probably won't last that long. Eat by the spoonful, drizzle it over vanilla ice cream, or use it as a dip. Do what you like with it.

Gorgeous, isn't it? And yes, it is delicious. And no, I am not sharing. Make your own!