Sea-Coconut and Ginseng Soup
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.