Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Soup Name:

Snow Pear and Dragon’s Eye Sweet Dessert Soup

One day, in the thick of a winter evening, when all the children lay sleeping, I suddenly had this urge for something sweet, crunchy and hot.  No panic.  Taking a peek in the fridge, I found one giant snow pear staring at me. Perfect. This is how simple this dessert soup is and a majority of the other ingredients are primarily pantry items with a billion years shelf-life.  I personally love food with layers of texture and flavour and after twenty minutes, I was in bliss.

What’s involved?

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4 bowls

Ingredients

  • 1 giant fresh snow pear (preferably the type with dark brown / orange skin), chunked
  • 1 tablespoon of dried longans (or dried dragon eyes)
  • 1 tablespoon of dried wolfberries
  • 1 1-inch diameter chunk of golden rock sugar
  • 1.5 L of water

Cooking Instructions

  1. Boil you soup water
  2. Cut up the snow pear into edible bite-sizes
  3. When the water boils, throw all the ingredients together
  4. Boil on high heat for 15 minutes
  5. Serve and enjoy hot!

The ingredients for the soup are:  1 large snow pear (preferably the sweeter kind with a thick, orange-brown skin), some dried longans (or dragon eyes), dried wolfberries, and rock sugar (adjusted to exactly the way you want).  I tend to use less sweet versions, so adjust accordingly!

The great thing about these massive Korean snow pears is that they produce a lot of fruit flesh.  Look at the giant mound of fruit!

The ingredients for the soup are:  1 large snow pear (preferably the sweeter kind with a thick, orange-brown skin), some dried longans (or dragon eyes), dried wolfberries, and rock sugar (adjusted to exactly the way you want).  I tend to use less sweet versions, so adjust accordingly!

The great thing about these massive Korean snow pears is that they produce a lot of fruit flesh.  Look at the giant mound of fruit!

 Boil on high heat for 15 minutes (or to the desired crunchiness of your snow pears) and adjust the sweetness as well. I prefer it less sweet, but depends on your sweet tooth.

Serve piping hot and enjoy!

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

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Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

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Papaya and Snow Fungus Chinese Dessert

Papaya and Snow Fungus Chinese Dessert

Papaya and Snow Fungus Chinese Dessert

Soup Name:

Papaya and Snow Fungus Chinese Dessert (or sweet soup)

Traditional Chinese Name:

木瓜雪耳糖水 (mù gua xuě ěr táng shuǐ)

A traditional Chinese sweet soup (or sweet dessert) that is restores and cleans your body from impurities.  It is said to be great for balancing skin tone and is moisturizing for the body.  Extremely easy to make and is already naturally sweet from the Papayas.

What’s involved?

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Serves: 2 cups

Ingredients

Cooking Instructions

  1. Soak snow fungus and dried apricot kernals overnight
  2. Start boiling your soup water
  3. Using scissors (or knife) cut enlarged snow fungus into edible sizes
  4. Wash and remove seeds from papaya.  Cut into edible cubes
  5. When water boils, add all ingredients together
  6. Boil on medium-high heat for at least 30 minutes (or until snow fungus is at desired softness)
  7. Serve and enjoy!

Watch how to prepare for snow fungus here on this video!  

 

For more videos, visit us on YouTube.

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A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

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Bird’s Nest Soup

Bird’s Nest Soup

Bird’s Nest Soup

Soup Name:

Bird’s Nest Sweet Soup

 

Traditional Chinese Name:

燕窝 (yàn wō)

This soup is neutral in nature and sweet to taste.

Visit us on YouTube for more tea and soup videos.

A traditional sweet soup that is made from dried bird’s nest – mainly those nests collected from the species of swifts. It is a known delicacy in Chinese cuisine and can be used in various sweet desserts, drinks, and health supplements. There are variations of this soup where you can add American ginseng or wolfberries.

So let me explain what exactly “bird’s nest” is.  I had to do some research and then ask around the vendors and wet marts and my own herbalist and it’s actually the saliva of the bird when they create their nest.  So we aren’t eating the actual nest itself (which would likely be made from twigs and branches and leaves), but when they construct the nest, it’s their saliva that they use to hold the raw materials in place so it forms and hardens into a nest so it doesn’t fall apart when they lay their eggs.  There is usually one type of bird, the swiftlet, that the nests are harvested from.  And I strongly advise to buy dried bird’s nest from reputable and friendly sources, which usually means after the mating and birthing seasons when the chicklets are grown and the family has vacated the best, or farmed.

The reason why the Chinese love bird’s nest (I call it bird saliva) is because of its delicate, high protein, and collagen properties.  Said prized ingredients can help tighten, lift, and brighten your skin and skin tone.  These products actually come in a variety of colours from white to yellow and there exists the rarer red version (which is actually bloodied saliva, but highly prized and priced more more significant than their plain counterparts).

 

I don’t often make this dessert soup, but have tried it a few times just to experience the “making of”.  It’s not difficult and falls into a category similar to dried snow fungus or black fungus in that you have to pre-soak to allow it to soften and don’t forget to wash and remove any features and impurities! 

 

What’s involved?

Prep time: 3 hours (pre soak bird’s nest)

Cook time: 2 hours

Total time: 5 hours (including soak)

Serves: 2 bowls

Ingredients

  • 1 piece of bird’s nest
  • 1 piece of medium-sized rock sugar (customized to your taste)
  • 1 handful of wolfberries (optional)
  • 3 cups of water

Cooking Instructions

  1. Wash and clean the dried bird’s nest (remove as much feather, debris as you can first)
  2. Soak in cold water for at least 3 hours (or until relatively soft)
  3. Once it’s soft, use your hands to run through it, ensuring that it can come apart and clean it again under running water.  You’ll sometimes find feathers, rocks, twigs, and bits and bobs of stuff that wasn’t removed during the cleansing process!
  4. In a double-boiler, put in water and bird’s nest and rock sugar
  5. Boil water (at simmering) for 2 hours
  6. Serve & enjoy!

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Soup Name: Hong Kong Styled Russian Borscht (with oxtail) Traditional Chinese Name: 羅宋湯 (luó sòng tāng) Nature:  Warming Taste: Savory, sweet, and slightly sour For more videos, you can follow us on YouTube.  Did you know the secret ingredient to an HK-styled...

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