Scarlett WStewed White Fungus with Coconut Milk
April 24th 2008 13:56
Stewed White Fungus with Coconut Milk
About Stew
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavours to marry.
The distinctions between stew, soup, and casserole are fine ones. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.
Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Other thickeners like cornstarch or arrowroot may also be used.
About Jixin red dates
Jixin red dates are Chinese red dates in smaller size and with more wrinkles, are better. Red dates are good for stomach and spleen. They refresh vital energy and cure anemia, insomnia and squeamishness. Too long storing makes red dates turn wine-tasted, which means they have turned bad already.
About Lotus seeds
Lotus seeds or lotus nuts are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera. The seeds are of great importance to East Asian cuisine and are used extensively in traditional Chinese medicine and in Chinese desserts. The seeds are most commonly sold in the shelled and dried form. Fresh lotus seeds are relatively uncommon in the market except in areas of lotus root and seed production, where they are sometimes sold as a raw snack.
Dried lotus seeds that are sold in packages or in bulk at many Asian markets must first be soaked in water overnight prior to use due to their hardness and toughness. They can then be added directly to soups and congee, or used in other dishes.
Fresh lotus seeds are sold in the seed heads of the plant and eaten by breaking the individual seeds out of cone shaped head. The soft rubbery shell that surrounds each seed should be removed before consuming.
Crystallized lotus seeds, made by drying lotus seeds cooked in syrup, are a well-loved Chinese snack and are eaten especially near Chinese new year.
The most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries. The paste is also used in Japaneses cuisine, as an ingredient in cakes and other dessert items.
INGREDIENTS
1 white fungus
3 Jixin red dates, stoned
15 lotus seeds
50 gm rock sugar
100 gm milk
150 gm coconut milk
350 gm water
1. Rinse lotus seeds and soak for 10-15 minutes. Set aside.
2. Meanwhile, rinse white fungus and soak for 10-15 minutes. Then cut white fungus into small pieces.
3. Cook white fungus and lotus seeds for 5 minutes.
4. At the same time, crush the rock sugar.
5. Pour 350 gm water into a stewing pot.
6. Add in red dates, white fungus, lotus seeds and crushed rock sugar.
7. Put the boiling water into a saucepan over a low heat so that it is simmering and place the pot on top, double steam for 1 hour.
8. Add in coconut milk and milk, double steam for a further 5 minutes.
9. Serve.
**From “Next Magazine 927” and “Wikipedia, the free encyclopedia”**
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