How to soothe a cough with this Chinese orange monk fruit herbal tea!

How to soothe a cough with this Chinese orange monk fruit herbal tea!

How to soothe a cough with this Chinese orange monk fruit herbal tea!

Tea Name: Chinese orange monk fruit herbal tea

Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the ingredients.

Nature:  Slightly warming

Taste: Sweet and sour

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

There was a lingering dry cough that stuck with me for a week so I decided to try a variation of my salted steamed orange with a little more cough supporting ingredients.  The key ones include both the dried monk fruit, which helps moisten and nourish the lungs, which is perfect for a dry cough, and the dried tangerine peels, which is warming and helps regulate Qi.

 

What’s involved?

Prep time: 2 mins

Cook time: 5 mins

Total time: 7 mins

Serves: 2 cups

Ingredients
    Cooking Instructions
    1. Slice your mandarin or orange thinly, keeping on the skin
    2. Using a chopstick or spoon, break up your citrus to allow the juices to be released so that it boils into the tea
    3. In your stovetop safe teapot, add in all the ingredients, except the honey
    4. Fully cover.
    5. Put this on medium high heat on your stove and bring to that a full boil for 5 minutes.
    6. Reduce heat and let it cool slightly before you add the honey (as anything over 60C will destroy most of the antibacterial and benefits of honey, so allow it cool as you drink).
    7. Stir, serve, and enjoy!
    Any benefits?
    • This tea is ideal for dry coughs and is slightly warming (with the tangerine peel and cinnamon)
    • The monk fruit helps moisten the lungs, combined with the apricot kernals, helps relieve the cough

    For videos, visit us on YouTube.

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    How to make a warming and healing red roses, red dates, cinnamon and honey herbal tea

    How to make a warming and healing red roses, red dates, cinnamon and honey herbal tea

    How to make a warming and healing red roses, red dates, cinnamon and honey herbal tea

    Tea Name: Warming and healing red roses and dried red dates with cinnamon and honey Chinese herbal tea

    Traditional Chinese Name: 玫瑰红枣茶 (méi guī hóng zǎochá)

    Nature:  Warming

    Taste: Sweet 

    (You can read this article on the impact on your body of different food tastes!)

    For more videos, you can follow us on YouTube.

    It’s still pretty cool in Toronto in March, so this slightly warm and spiced tea is perfect!  All these are warming ingredients with some soothing elements in the honey and help improve circulation and replenish qi in the body!

    You can actually drink this everyday at well, although this tea doesn’t recycle as nicely as a Red Dates and Longan Tea (where I can add about 3-4 cycles of hot water to keep the flavours rolling all day long).  You’ll notice that the rose buds to lose a lot of their flavours on the first boil, but still a delicious and fragrant tea that is perfect!  Just perfect!

     

    What’s involved?

    Prep time: 2 mins

    Cook time: 5 mins

    Total time: 7 mins

    Serves: 2 cups

    Ingredients
    • 10-15 dried red roses buds (unopened)
    • 3 dried red dates, halved and pitted
    • 1 cinnamon stick
    • 1 tablespoon of honey
    • 2 cups of water
    • 1 stovetop safe teapot
      Cooking Instructions
      1. In your stovetop safe teapot, add in the dried red rose buds, the dried red dates, and the cinnamon stick and your water.
      2. Fully cover.
      3. Put this on medium high heat on your stove and bring to that a full boil for 5 minutes.
      4. Reduce heat and let it cool slightly before you add the honey (as anything over 60C will destroy most of the antibacterial and benefits of honey, so allow it cool as you drink).
      5. Stir, serve, and enjoy!
      Any benefits?
      • This tea is ideal for warming the body, allowing for pushing out cold from the body and improving blood circulation
      • Red roses help regulate Qi and helps remove blood stagnation
      • Both the red roses and cinnamon help warm the spleen, a key organ in Traditional Chinese Medicine

      For videos, visit us on YouTube.

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      How to make a simple, delicious radish seaweed soup!

      How to make a simple, delicious radish seaweed soup!

      How to make a simple, delicious radish seaweed soup!

      Soup Name: Radish (Kombu) Seaweed Soup (vegetarian)

      Chinese Name: 白蘿蔔海藻湯 (bái luóbo hǎi zǎo tāng).  This isn’t really a Chinese soup.  It’s more a blend of using Japanese and Korean radish and kombu (seaweed) components.

      Nature: This is a cooling soup.  By design, the ingredients are quite cooling in the white radish and seaweed (you can follow this post on what ingredients are cooling or warming for soups)

      Taste: Slightly sweet and savory

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      The best are the most simplest of soups!

      This is a Japanese-styled white radish and kombu (seaweed) soup which I used as part of dinner.  It’s simple, it’s clean, and it’s meat-free, but still has a delicious umami taste (created by the seaweed and mushrooms).  So it’s both vegan and vegetarian!

      I love that it’s very much like home.  It feels and tastes like home.  And it can be served with a variety of carbs and toppings or you can drink it clean.

       

      What’s involved?

      Prep time: 15 mins

      Cook time: 30 minutes 

      Total time: 45 mins

      Serves: 8 large bowls

      Ingredients

      • 1 whole white radish, thinly sliced
      • 1 whole piece of dried seaweed kelp
      • 1 whole white onion, quartered
      • 5 dried shiitake mushrooms
      • fresh green onions
      • 13 cups or 2.5 L of water 
      • salt and sesame oil to taste

      For my dinner:

      • rice cakes
      • fresh enoki mushrooms
      • fish cakes 

      Cooking Instructions

      1. In your soup pot, add in your sliced white onions and dried seaweed kelp
      2. Add in your soup water and cover
      3. Set this on high heat and allow that to come to a boil
      4. During this time, I will also drop in my fresh green onions (cut larger so that I can fish them out later), white radish (sliced very thinly), and dried shiitake mushrooms
      5. Cover and bring this to a full boil and reduce to medium heat and allow that to simmer for another 30 minutes
      6. Taste and salt as needed
      7. You can add this to noodles, rice, or rice cakes!  Top with your favourite toppings.  Serve and enjoy!

      There are many soups that use dried seaweed kelp and white radish!

      This soup is very similar to my Korean Dashi soup base, which you can add other ingredients to, although this one has dried anchovies, which also creates a different flavor and taste.

      I am a big fan of this simple taste base… the seaweed and white radish! 

      Would love to see your other suggestions on what you create here! 

       

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      How to make a Chicken and Coconut Chinese Herbal Soup (as frozen packs)

      How to make a Chicken and Coconut Chinese Herbal Soup (as frozen packs)

      How to make a Chicken and Coconut Chinese Herbal Soup (as frozen packs)

      Soup Name: Warming Chicken and Coconut Chinese Healing Soup (as frozen soup packs)

      Traditional Chinese Name: 椰子雞湯 (yē zi jī tāng)

      Nature:  Warming

      Taste: Sweet

      You can follow this video first on “How to make Frozen Chinese Soups in bulk“.

       

      The business case for making frozen soup packs in bulk!

      This use case continues to amaze me!  Literally, this morning, I was like “I feel like soup” and I took out another one of these soup packs (this one to be precise because I made extra for me and my pescatarian friend) and tossed it into the rice cooker, topped up with water, added a few red dates and an hour later, had soup ready for lunch and dinner.

      To start, I did a survey when I first initially created these for friends and the time saving is phenomenal.

      On average, it takes someone 2-3 hours of time to make a Chinese soup (beginning to end with checking). Compared to using frozen premade soup packs using a rice cooker, it takes 5 minutes of work (and then 60 mins of no supervision) with an upfront investment of 2-3 hours to make 6 soup packs.  So on average, you are saving 14 hours of time over 6 soups.  The math isn’t perfect, but this was my best estimate based on answers from friends.  That’s HUGE!

        This soup is similar to a Warming Chicken and Coconut Herbal (Healing) Chinese Soup that I also made into frozen soup packs (except used corn as well).

        This soup pack is smaller than my average ones because I don’t have as many vegetables, and yet it packs the same delicious punch of all my soups!  

        If you have a wet vacuum sealing kit, you can consider adding the coconut water as well, which makes it deliciously sweet!  I ended up adding my coconut water into the fresh soup I was also making parallel to the frozen kits.

        Chicken and coconuts are great pairs in taste and a traditional soup in Cantonese soup repertoire.  It is often found served in Chinese restaurants and commonly made in Chinese households (especially in Hong Kong).

         

        What’s involved?

        Prep time: 60 mins

        Cook time: no cook time when preparing soup packs, but if I do cook 1 frozen soup pack in a rice cooker, takes about 60 mins

        Serves: 6 frozen soup packs (each with 2 servings) 

        Ingredients

        Note that this portioning makes 1 frozen pack of soup (that serves 2 people)

         

        • 1/4 rounded brown coconut flesh
        • 1/2 full chicken thigh
        • 5 frozen (or fresh or prepackaged chestnuts)
        • 6 dried red dates
        • 6 dried longans
        • 6 dried baby scallops
        • 6 dried wolfberries (or goji berries)
        • 1 sealable vacuum soup bag

        Preparing the soup packs

        1. Prepare your chicken thighs by cutting them smaller pieces
        2. In a shallow pan, you can pan fry the chicken on medium heat allowing the outsides to fully brown (there is a warning here that the chicken may not be fully cooked)
        3. If you’re using dried scallops, you can also optionally pan fry them on low heat with a bit of oil until they are golden brown to create a more fragrant taste
        4. Poke a hole and drain your coconut (you can watch this video on “How to prepare coconuts for Chinese soups
        5. Using a hammer in a safe place, break open the coconut and extract the flesh (I use these crab or seafood eating tools)
        6. Also measure out all the Chinese herbs into separate bowls, that way it’s much easier to distribute as you make your soup packs.
        7. Using your soup bags, stack your ingredients starting with the meat first and then I will sprinkle the herbs around the gaps in between and then the coconut on top, sliding them in between spaces as well
        8. Using your vacuum sealer, seal each pack and then freeze immediately for usage later.

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        How to make a vegetable tomato based soup (with macaroni)

        How to make a vegetable tomato based soup (with macaroni)

        How to make a vegetable tomato based soup (with macaroni)

        Soup Name:

        Vegetable Tomato Soup

        Traditional Chinese Name:

        集菜番茄湯 (jí cài fānqié tāng).  This is a very Cantonese label of this soup.  The basic translation of this is just “vegetable tomato soup” and the vegetable translation is often used for simple soup of vegetables, even if there is meat.  It’s not necessarily a vegetarian soup, but a soup that has vegetables.

        Nature: Neutral, although the addition of ginger, red dates, and longans will warm it slightly, but it nicely balanced by the cooler celery.  Overall, this is quite a neutral soup that is perfect for the whole family.

        Taste: Sweet and sour

        For more videos, you can follow us on YouTube.

         

        Re-creation of the Heinz’s Vegetable ABC Soup (for dinner)

        Here’s how you can make a homemade version of the Heinz’s Vegetable ABC Soup.  

        My family love this soup!  I love this soup!  In fact, I have fond memories of trying to find letters in the soup to spell words with them!  Although, my recent observation is that the letters seem more sparse than when I consumed this as a child!

        Regardless, I’ve also put my on Chinese twist on it by adding a few choice herbs (such as red dates and longans) and Worchester sauce (because it reminds me of the HK-styled Russian Borscht).  However, I would encourage you to taste test this as you go along and make it your own and ultimately, perhaps a family favourite! 

        What’s involved?

        Prep time: 15 mins

        Cook time: 30 minutes 

        Total time: 45 mins

        Serves: 8 large bowls

        Ingredients

        • 4 fresh potatoes, peeled and cubed
        • 3 stalks of fresh celery, deveined and cubed
        • 3 medium fresh carrots, peeled and cubed
        • 1 white fresh onion, peeled and cubed
        • 1 whole garlic, cloved (or diced optional)
        • 2 medium fresh tomatoes, cubed
        • 3 medium fresh corn, shucked
        • 1 small can of tomato paste (156 mL can is enough)
        • 2 tablespoons of maple syrup
        • 5 tablespoons of white sugar (or taste for your personal preference on tartness of the soup)
        • 2 tablespoons of Worchester sauce
        • optional garlic salt to taste
        • 10 cups or 2 L of water (will yield 8 large bowls)

        Cooking Instructions

        1. In your soup pot, add a bit of oil and fry the diced garlic and onions on medium heat until browned.  Add in diced potatoes and also brown them until relatively crispy.
        2. Add you in water and allow that to come to a full boil covered on high heat.
        3. I will then drop in all my cut vegetables, including the chestnuts and any other herbal additives that you’d like.  For today’s soup, I added in frozen chestnuts, dried red dates and longans and let that boil for another 10 minutes to soften all the ingredients.
        4. Once that comes to a full boil, I will add in my flavorings, this includes the tomato paste, maple syrup, sugar, Worchester sauce, and salt and allow that to mix and continue to boil covered for another 10 minutes.  
        5. Don’t forget to taste test!  The tartness, tanginess, savory, sweet are all quite personal since they all coexist together!  Add more or less sugar if it’s too tart, add more salt if it’s not savory enough.  This is because the tomato paste can be quite sour.
        6. Cover and boil on medium high for another 10 minutes or until all the ingredients are completely soft.  They should soften quite quickly because the ingredients are cut quite small.
        7. Garnish with fresh green onions or chives or parsley, serve and enjoy!  You can serve with your favourite carbs, like rice, noodles, or pasta!

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        Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

        How to make Chinese Soups or Herbal Teas: Chinese Soup Design 101

        How to make Chinese Soups or Herbal Teas: Chinese Soup Design 101Welcome! This space is important for me to explore further with my community. "Give a person a fish, feed them for a day. Teach a person to fish, feed them for life."  I am a big believer of teaching for...

        How to make a warm healing apple and ginger Chinese herbal tea (post cold run or ride)

        Tea Name: Warm healing apple and ginger Chinese herbal tea (post cold exposure) Traditional Chinese Name: 保暖蘋果蕃茶 (bǎo nuǎn píng gān guǒ chá). The direct translation of this is "keep warm apple ginger tea". There are many variations of a "keep warm" tea with the...

        How to soothe a sore throat with salted kumquats with honey

        Tea Name: Soothing healing salted kumquat with honey Chinese herbal tea Traditional Chinese Name: 金桔蜂蜜茶 (jīn jú fēng mì chá). The direct translation of this is "kumquat honey tea".  Nature:  Warming Taste: Savory and sweet (You can read this article on the impact on...

        How to make a one-pot delicious meatballs with potatoes and carrots stew in sweet soy sauce

        Dish Name: One pot delicious meatballs with potatoes and carrots stew in sweet soy sauce Nature:  Neutral Taste: Savory and sweet (You can read this article on the impact on your body of different food tastes!) For more videos, you can follow us on YouTube.Another...

        How to make an easy delicious Miso Butter Ramen for dinner

        Soup Name: Japanese-styled miso butter ramen noodles soup Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea...

        How to make Chinese Soups or Herbal Teas: Chinese Soup Design 101

        How to make Chinese Soups or Herbal Teas: Chinese Soup Design 101Welcome! This space is important for me to explore further with my community. "Give a person a fish, feed them for a day. Teach a person to fish, feed them for life."  I am a big believer of teaching for...

        How to make a warm healing apple and ginger Chinese herbal tea (post cold run or ride)

        Tea Name: Warm healing apple and ginger Chinese herbal tea (post cold exposure) Traditional Chinese Name: 保暖蘋果蕃茶 (bǎo nuǎn píng gān guǒ chá). The direct translation of this is "keep warm apple ginger tea". There are many variations of a "keep warm" tea with the...

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