马蹄 : 100 – 300g waterchestnut (washed & cut up)
白萝卜 : 100 – 300g white radish (washed & slice up)
鸭梨 : 1 – 3个 pears (wash, de-cored & diced)
瘦肉 : 200 – 300g lean meat (washed & scalded)
1) 将所有材料放入锅内，加清水适量, 用大火煮沸，改为文火熬约 1－2 小时
put all into pot & cover with enough water. Bring to boil be4 switching to low heat for another 1-2hrs
2) 用盐适量调味, 喝汤吃肉
season with salt be4 serving.
1) have efficacy to clear heat/sweat,
2) suitable for :
a) spleen/stomach heat,
c) thirst for cold drink,
d) abnormal appetite,
e) dry mouth or thick yellow sputum,
f) easy-to-c tongue sores,
g) hard stool or constipation,
h) yellow urine, etc..
Cook this soup to prevent or emit heatiness when :
a) weather is too hot or dry; or
b) too much heaty food is consumed
Then saw Hayden’s note from sch that he’s supposed to bring a dish for tomorrow’s SongKran party. Since its alrdy 9pm & all shops r closed, I thot I give this kueh recipe from my friend’s blog a try. D kueh didn’t turn out right due to 2 main reasons – I used brown sugar & half all d ingredients thinking it might be too much. Ended with a rather small piece. Looks ok but taste very sweet..