Sea-Co­conut and Gin­seng Soup

The Star Malaysia - Star2 - - FOOD -

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

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.