Take a Seat - Make a Friend?

Would be great to discuss and share recipes with strangers in a ball pit . . . . and some matters close to heart with a cup of tea and wholesome delicious muffins . . . .

Enjoy!

Foods that are Beneficial to a Mesothelioma Patient

Dear reader

This post was posted on behalf of The Mesothelioma Centre at Abestos.com

It is well known that proper diet and nutrition are essential to living a healthy life, but eating right is also beneficial if you have been diagnosed with cancer including mesothelioma.  According to the National Cancer Institute, nearly 35 percent of all cancers have a connection to poor nutrition and, as stated in the book, "What to Eat if You Have Cancer," diet is very important in the causation and relief of many forms of cancer. Some mesothelioma patients have even improved their prognosis by changing their lifestyle to incorporate a healthier diet.

Of course each patient is different and may benefit from different types of food. However, there are a number of foods that mesothelioma patients typically benefit from including:

·         Foods High in Protein and Calories. You’ve heard high-protein diets are good, but what about high calories? Yes, a high-calorie diet will help cancer patients feel stronger. Generally, mesothelioma patients do not consume enough protein or calories, which aid in sustaining energy, fighting infection and healing. Consider eating foods high in protein and calories such as organic dairy like eggs, cheese, whole milk, and ice cream, and other protein-dense foods like nuts, peanut butter, meat poultry, or fish.

·         Foods High in Fiber. It is common for mesothelioma patients to experience constipation. Don’t worry, a quick dietary change will have you covered. Try eating foods high in fiber including whole-grain cereals, such as oatmeal and bran, beans, leafy green vegetables, fruit or whole-grain breads. The key is consuming plenty of water with the high-fiber foods. Without enough water, constipation will become worse.

·         Red Grapes. Did you really need another reason to reap the benefits of drinking a glass of red wine? Well, here you go! Resveratrol, the same antioxidant found in the skin of red grapes that may help reduce unhealthy cholesterol and prevent damage to blood vessels, may also cause the death of cancer cells. Consume red grapes and consider a resveratrol supplement.

·         Ginger. When you were a child and you experienced a stomach ache, your parents probably gave you ginger ale. This is because ginger itself is known to soothe stomach pain, a common symptom of pleural mesothelioma patients undergoing treatment. Consuming fresh, organic ginger is ideal. Try it in soups or make a cup of tea by mixing a tablespoon of sliced ginger with 8 ounces of boiling water (steep for five minutes and add honey to soothe a cough).

·         Slippery Elm Bark. It may not sound appetizing, but it may benefit pleural mesothelioma patients who experience respiratory problems. You can find this herb online or at health food stores, and it makes a great tea that is soothing to the throat and lungs.

·         Carrots. What’s up, doc? Carrots are no longer just Bugs Bunny’s favorite vegetable; it should become one of yours too, because the beta-carotene found in carrots may help prevent cancer recurrence.

·         Mushrooms. Mushrooms are full of vitamins and may naturally enhance a patient’s energy, immune system and natural cancer-fighting abilities.

·         Food Rich in Vitamin D. You’ve heard as a child that this fat-soluble vitamin found in milk absorbs calcium to build strong bones and teeth, but it also curbs the growth of cancerous cells. If you’re not a fan of milk, vitamin D is also present in cod, shrimp, Chinook salmon and eggs, or you could just go catch some sunshine on a day when your energy is up.

It is important for mesothelioma patients to consume beneficial foods before, during and after treatment as malnutrition can make a patient weak, tired, susceptible to infection or unable to handle cancer treatments. But before dietary changes are made, all mesothelioma patients should consult with their doctor to determine if such changes are beneficial for them personally. With a proper nutrition plan, a mesothelioma patient’s life expectancy, quality of life and overall health may improve.

Author bio: Kaitlyn Teabo is a writer for The Mesothelioma Center. She combines her interests in writing, cancer research and emerging scientific technology to educate the mesothelioma community about asbestos and its related diseases.

Sources:

National Cancer Institute. Overview of Nutritional Cancer Care. Retrieved from http://www.cancer.gov/cancertopics/pdq/supportivecare/nutrition/patient

Lee, Kyung-Ae ; Lee, Yong-Jin ; Ban, Jung Ok; Lee, Yoon-Jin; Lee, Sang-Han; Cho, Moon-Kyun … Shim, J ung-Hyun. (2012, Apr. 23). The flavonoid resveratrol suppresses growth of human malignant pleural mesothelioma cells through direct inhibition of specificity protein 1. International Journal of Molecular Medicine, 30(1), 21-27. Retrieved from http://www.spandidos-publications.com/ijmm/30/1/21

Nutrition and Cancer

Dear readers

I was contacted by Ms Jillian McKee who has worked as the Complementary Medicine Advocate at the Mesothelioma Cancer Alliance since June of 2009.  She is a passionate lady reaching out to cancer patients and spreading cancer awareness by integrating complementary medicine in conjunction with contemporary cancer treatment.  The following article by Ms Jillian McKee was forwarded to me to be posted in this blog. 

Read more: http://www.mesothelioma.com/blog/authors/jillian/bio.htm#ixzz254zoN4NA

Nutrition and Its Impact on Cancer

Most people know the importance of a healthy diet.  Without doubt, the nutritional value of the foods humans eat has a large impact on our energy levels, moods, and the very regeneration of our cells. It is hugely important to furnish this intricate machine we call a body with the very best fuel to keep it running smoothly. Although nutrition plays a role in keeping us healthy, it can also be an important factor in helping people living with diseases such as breast cancer, mesothelioma cancer, lymphoma, and melanoma improve the quality of their lives.

Hearing the diagnosis of cancer can be enough to cause mental and emotional stress, and the physical onslaught brought about by the very treatments meant to heal can leave the body wasted and injured. Studies have found that proper nutrition can improve energy levels and even may increase the likelihood of survival in some cancer patients. One study in breast cancer patients showed that women who ate more vegetables high in fiber had a greater chance of surviving than those who did not.  Another study showed that women who obtained high amounts of vitamin C from food also had a higher rate of surviving breast cancer. Bell peppers, broccoli, guava, strawberries, and oranges are all packed with vitamin C.

For people going through chemotherapy, a greater intake of calories and protein may be needed to maintain their energy levels. It is important to remember that patients should strive to receive the bulk of their protein through foods low in saturated fat and high in fiber such as nuts, seeds, and legumes. Likewise, some patients may find their iron depleted by cancer treatments and become anemic. It is important to eat iron-rich foods if this happens. Some foods that contain both iron and fiber are leafy greens, dried fruits, and lentils.

Whether one is living one’s life with or without cancer, the benefits of a healthy diet are numerous, but for the cancer patient, the results of receiving the proper nutrition can improve the quality of life while undergoing treatments and also during remission.  A diet high in fiber, vitamin C, iron, and plant based protein can promote higher energy levels and help people experiencing or healing from cancer improve the quality of their lives.

 Shark Fin Melon Phlegm Clearing Soup

From top left: Sharkfin Melon, dried scollops rehydrated, Job's Tears barley, Shan Yao, Gou Qi Zi, Red dates and Dang Shen.

Sharkfin Melon is from Cucurbitaceae family.  It is a type of squash grown for its edible seeds, fruit, and greens.  This particular melon is not foreign to many countries within the tropical zones - Asia, France, Argentina, Spain, Chile, Equador, Costa Rica, Cuba, Portugal, Catalan, Mexico and parts of Central America.  Vast range of recipes are obtainable from these countries and they are known with many different names http://en.wikipedia.org/wiki/Cucurbita_ficifolia.

The following recipe is specifically put together to help the body to clear off phelgm in the chest by combining specific herbs.  These herbs are of high grade variety purchased from a registered Chinese Herbal Medicine Clinic instead from normal any Asian groceries store, thus the medicinal value of them are guaranteed.

1kg Shark Fin Melon

60g Dang Shen (Codonopsis) – cut into small pieces

14 pcs Red dates (Jujube)

30g YiYi Ren (Job’s Tears Barley)

20g Shan Yao (Dioscorea)

10g Gou Qi Zi (Chinese wolfberries)

2 pcs dried scollops – rehydrate (optional)

1.5 L homemade stock

Method:

1. Cut open melon and cut the skin off or using a spoon to scrap off the stringy flesh.  Removed the mature seeds.
2. Placed all ingredients into a pot and bring to boil then simmer on very low heat for 1.5 hour.
3. Divide soup into 6 portions.  Consume 2 portions per day for the next 3 days.

Functions and Benefits

1. Shark Fin Melon - Tonifies Qi and blood, expels Cold, Tonifies MJ, harmonises the blood, induce bowel movements.  Benefits Xiao Ke (Wasting and Thirsting Syndrome)
2. Dang Shen – Tonifies Spleen and Lung Qi, promotes generation of Bodyfluids and nourishes blood.
3. Red Dates – tones Blood and calms the Mind
4. Yi Yi Ren – strengthen the Spleen and resolves Dampness due to weak Spleen Qi.  Enters the Lung channel with its cooling influence to treat Lung Phlegm-Heat.
5. Shan Yao – Tonifies Qi and nourishes Spleen and Stomach Yin; Tonifies Qi and nourishes Lung Yin; treats Xiao Ke (Wasting and Thirsting) Syndrome; Tonifies Kid Yin.
6. Gou Qi Zi - benefits the Essence and nourishes the Liver.

Precautions and Contraindications:

1. Due to large quantity of herbs usage, this soup has strong medicinal action.  Therefore it is not deem suitable for everyone.
2. Not to be consume if you have Wind-Cold; Cold invasion; Yang deficiency syndromes.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

Warming Carrot Salad/Preserve

4 large red carrots

1tbsp salt

1 cup malt vinegar

1 cup sugar

3 cloves garlic – grated

Toasted black sesame seeds

Method:

1. Using an appropriate attachment to a vegetable slicer, slice the carrots into long strings.
2. Mix in the salt and let sit for 30mins so the salt can draws out excess moisture.
3. Whilst set the carrot aside, heat up the vinegar and sugar together and simmer until mixture becomes syrupy.  Set aside to cool.
4. Tip the carrots into a colander and squeeze excess moisture out.
5. When the vinegar syrup cools down, combine it with the carrots and garlic.  Sprinkle with black sesame seeds before serving.

Serve as side dish accompanied by main meal.

Functions and Benefits

1. Carrot – Strengthen Spleen and transform accumulations; promotes digestion.
2. Garlic – warming; moves Qi stasis; counteracts toxin.
3. Sweet vinegar – sweet and sour flavour harmonises the Middle Burner; digestant and appetent.
4. Black sesame – Tonifies Liver.

Precautions and Contraindications:

1. Overconsumption is discouraged.
2. If want to make into preserve, filled up in a airtight sterile container and top with light olive oil.  Keep in fridge up to 3 months.

This is a very versatile recipe.  It can be use to combine with fish of your choice as flavouring and best to steam as mean of cooking.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

New Winter Menu

Dear readers,

I have taken absent of leave for few months now and decide that this "Food as Medicine" blog of mine needed some changes or maybe a facelift or so.

In my absent I have had experiment with new recipes and putting some twist to old time favourite.  Whilst keeping everything in balance according to Traditional Chinese Medicne Dietary prove to be difficult.

Classic cuisine from centuries past can be difficult to prepare at times but some could be even more difficult to assimilate, especially for those with different up bringing and growing up with a different palate.  It is quite a nightmare to edit these recipes and introduce them into modern society.

In the coming months, I hope to inspire you to try some of this dishes.  Since we are entering the Winter months in the Southern Hemisphere, I will post some real classic  Chinese Winter cuisine for you to drool upon.

Enough said here, I genuinely hope you will enjoy what is coming up next!

Cake

 Cake! Cake! Cake! Cake! Cake!

Imagine yourself in a quiet place taking a welcome reprise from all the hustles and bustles of the Festive Season, relaxing with a glass of fine Old Tawny Port or two, listening to Beautiful Music (Se Al Labbro Mio Non Credi) and dreaming of conjuring something delicious and reflective of Festive meanderings.  Try this to bring the aroma of traditional Festive Spices warming through the house and pervading every room to bring comfort to the Soul . . . and let them eat Cake !!!

A.

500 g dried mix fruits

350 mL port or equal half of port and brandy

250 g butter or 240 mL vegetable oil

250 g dark palm sugar or dark Muscovado sugar

Zest and Juice of 1 large orange

1 cup chopped almond

1 cup chopped pecan

150 g chopped pitted prunes

2 tbsp cocoa powder

1 tbsp honey

1 tbsp golden syrup

1 ½ tsp ground nutmeg

1 ½ tsp ground cinnamon

B.

1 ½ cup plain flour

½ cup fine semolina

2 tsp baking powder

3 eggs – lightly beaten

Method:

1. Preheat oven 150^oC
2. Combined A into a large deep pot and put on low heat.  Keep folding and stir gently until all sugar dissolved.  Remove from heat and leave to cool for 30 minutes.
3. Greased and lined a 10 inch spring form tin with baking parchment.  The height of the baking parchment must be twice the height of the tin.  This will prevent the top of the cake from burning.
4. Sieved the flour, semolina and baking powder together and set aside.
5. After mixture A cool down, first add in the eggs and mixed well.  Divide the flour mixture into 3 lots.  Then slowly fold them in until the batter is well combined.
6. Placed the tin on a baking tray add a layer of support and heat distribution.  Pour the batter into the lined baking tin.  If you do wish to decorate the cake with nuts and glazed cherries, then let your creativity guide you through the process.
7. Bake the cake for 2 hours.
8. Leave out to cool completely before taking out off the tin.

Let us just enjoy this delightful delight.  Merry Christmas to you all and may your spiritual journey be Joyous and Blessed for the coming New Year 2012 ! !

Yours Sincerely,

Kenny Law

Chinese Thanksgiving

This year Chinese Winter Solstice falls on the 22 December.  It is comparable to Thanksgiving Day, because on this day all family members will congregate to feast and to catch up with one another.  It is also the day to make amends and peace among family members and give thanks to gods and to honour the ancestor.

On this day, a particular type of food must be serve because of it's significant and it's meaning.  This food is called "Tang Yuan" which translate as Round Dumplings Soup.  The dumplings are made of either rice flour or glutinous rice flour or the combination of both.  Tang Yuan is normally serve as a dessert.  The 'soup' is normally a sweet syrup made of sugar and water flavoured with ginger slices, or added to any liquid based desserts.  However there are countless of way to eat Tang Yuan and varies to individual liking.  It is also common to put different sweet stuffing in the dumplings, for example, custard, red bean paste, lotus paste, crushed peanuts and sesame sweet paste.  The best of all, these varieties can be found in your local Asian grocers.  Just look for them in the freezers.

What I am going to share with you here is something different.  I will show you how to make the dumplings and cook them with leeks and roast pork.  Yes . . . it is going to be a savoury dish.  This dish brought a lot of fond memories of my parents and myself.  This dish reflects the unity and the love we share with each other.

I call this dish - My Family Tang Yuan

A. The Dumplings
1 cup rice flour
1/2 cup glutinous rice flour
1/2 tsp salt
1/2 - 3/4 cup water


Method:

1. Sieved the flour into a mixing bowl and make a well in the middle.
2. Pour the water into the well slowly and start to mix and gather the flour until form a soft dough.
3. Dust a tray with rice flour for the dumplings to rest on.
4. Start rolling into round shape to wider than 1 centimeter.
5. Bring a pot of water to boil with a pinch of salt, then drop the dumplings in as quick as possible.  Hint - the  round dumplings does not roll.  Quick pick and drop is recommended.
6. A quick stir to avoid sticking at the bottom of the pot.  Let all dumplings float and further boil for 5 minutes.
7. Removed dumplings and sit them in a cold bath.

B. The Soup

1 medium Spanish onion - sliced

2 cloves garlic - chopped

1 large leek or 5-6 stalks Chinese leek - sliced

200g Chinese roast pork (Siew Yuk) - thinly sliced

3-4 stalks Spring onions - cut to equal lengths

Handful of chopped Continental parsley

700 mL water

Soy sauce to taste

Method:

1. Sauteed Spanish onion and garlic until translucent.
2. Add leek and keep stirring until soft before adding the meat and water.  Bring to the boil.
3. Removed the dumplings from the cold bath into the soup.  Bring back to boil then simmer for 5 minutes.
4. Turned off the heat and add in the spring onion and continental parsley.  Give it a quick stir to wilt them slightly.
5. Divide into bowls and drizzle with a teaspoon of soy sauce if needed.

Functions and Benefits:

1. Rice and Glutinous Rice - Tones the Middle Burner; build and nourish Qi and Blood.
2. Pork -  Tones Qi and Blood.
3. Leek - Tones, regulates and benefits the Qi and expels Cold.
4. Onion - Tones, regulates and benefits the Qi and expels Cold.
5. Garlic -  tones and regulates Qi; expels Cold; warms Middle Burner; moves sluggish Qi and improves digestion.
6. Spring onion - Tones, regulates and benefits the Qi and expels Cold.
7. Continental parsley -  Clears damp and promotes urination; tones Spleen Qi improving digestion.

Precautions and Contraindications:

1. The dumplings can get you choked up if eaten in large amount in a mouthful.  They are heavy and stodgy if consume in large quantity.
2. Overall it is a warming dish and can be greasy from the roast pork.  Refrain from excess consumption.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

Onion and Horseradish Sauce

This is a complimentary sauce to most deep-fried food.  It is tasty and a good kick of horseradish to punch through greasy food.

3-4 stalks of Spring Onion heads (the white part)

3 tsp Horseradish cream

3 heap tbsp thick yogurt

1 tsp salt

Method:

1. Finely chopped the spring onion and mixed all ingredients together.

Functions and Benefits:

1. Spring Onion - move and regulate Qi and Blood; diaphoresis.
2. Horseradish - dries Dampness and Clears Internal Heat.
3. Yogurt - Tonifies Yin-fluids; clears Heat in intestines.

Precautions and Contraindications:

1. Overall the nature of this sauce is slightly Damp and Cool but still maintaining the function of Dispersing of Heat; Dispersing Qi and Blood Stasis; and moisten Dryness.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

Chanukah Latkes ! ! !

Hello ! Hello !

I am very excited about this recipe.  I love to make them and eating them anytime.  If you are a potato lover this would be just heavenly.

Before the recipe, I think I ought to tell you a little about the history and association between Chanukah and Latkes.

Chanukah is a Jewish celebration to commemorate the day the Jews regained control of the Temple from Syrian-Greeks and the miracle of oil.

Keeping it simple this was what happened.  During the time of Syrian-Greek rule over the Jewish land, they have taken control over everything including forbidden the practice of Judaism.  The persecutions were severe if caught not obeying the foreign laws and regulations or for not bowing to foreign gods.  Due to the acts of worshiping foreign gods, slaughtering and consumption of swines within the Temple, the whole Temple and it vicinity is not longer Holy.  Jewish resistance forces were formed in secret and they were ready to overthrown the foreign power.  The troops managed to drive the Syrian-Greek out and took control of their own land and its people.  The first thing to do was to purify the Temple by burning ritual oil (refined olive oil) in the Temple's menorah for 8 days.  To their disappointment they discovered there were only enough oil to lit the menorah for 1 day.  However they lit it anyway and miraculously the menorah kept burning and lasted the full 8 days.

Therefore oil (especially olive oil) plays a huge role in celebration of Chanukah.  Two most famous dish served during Chanukah are Latkes (Potato Pancakes) and Sufganiyot (Jammed Doughnuts) because they are fried in oil and served as a reminder of this holiday.

Let's get to it!!

600 g or 3 medium sized Brush Potatoes – coarsely grated

1 medium red onion – sliced thinly and rough chopped

2 handfuls chopped spring onions – using only the green part

2 eggs

½ cup bread crumb

½ cup self raising flour

1 tsp white pepper

1 tsp Nigella seeds

1 tsp ground cumin

Oil for frying

Method:

1. Mixed ingredients well and divide into 12 portions using a 12 muffins baking tray.
2. Heat up oil in frying pan and keep oil up for each frying process.  You will need quite a bit of oil to avoid burning and for the potatoes to cook through.  Keep oil at medium heat is necessary to avoid burning the surface and under cook.
3. Scoop a portion out and placed gently into the frying pan and press down to flatten the mixture.  Frying 3 portions at a time 2 minutes on each side or until golden brown both side.

Functions and Benefits:

1. Potatoes – Tonifies Qi and Blood and tones the Spleen.
2. Red Onion and Spring Onions – Benefits and Regulates the Qi, and expels Cold.
3. Egg – lubricates Dryness, tones Yin.
4. Flour and Bread crumbs – Tones Qi and Blood and tones the Spleen.
5. Spices – warms the 3 Burners; moves Qi and Blood.

Precautions and Contraindication:

1. This is not a dish for everyday consumption.  It is greasy and Hot in nature.
2. Those with Excess Damp-Heat; Excess Dampness in the Middle Burner or Lower Burner; Excess Heat consume cautiously.

**Please refer next blog for Onion and Horseradish Sauce.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

The Return . . . . . .

It is December already!!!  Time just flew past without realizing how quick and fast pace the society we are living in.  You must be wondering why I have not been updating this blog since my last post.  Partly was due to time factor - juggling between work, renovation, gardening with a wee bit of laziness.  However, but I do have more recipes added to my kitchen's library.

Since we are truly in the mist of festive season, not just Christmas but also Chanukah, and Chinese Winter Solstice Festival - 冬至(dōngzhì) - aka Chinese Thanksgiving Day,  I would be delighted to share some of my favourite festive food that I would make to celebrate each of them respectively.  I promise that these recipes definitely to be proud of and deliciously too.

The recipe will be lined up to the order of which festival comes first.  For this year

• Chanukah starts from sunset 20th December until sunset 28th December, then
• Chinese Winter Solstice Festival falls on the 22nd December, and finally
• Christmas Day is definitely on the 25th December.

So the first recipe comes into my mind for Chanukah is my scrumptious Potato Pancakes with Onion and Horseradish Cream.  It is so easy to make and not easy NOT to eat them too.

For the Chinese Winter Solstice Festival, I am going to share an intimate recipe with you.  I am going to call this particular recipe "My Family Tang-Yuan".

Lastly to celebrate Christmas, a moist, light and delightfully Christmas cake.  This cake is easy and hassle free, best of all you can make this cake just a day before Christmas or at anytime throughout the year.

For further reading:
            

Agar-Agar Gula Melaka with Coconut Cream

First and foremost, I must apologise for slow posting.  Life have been busy, but I have not forgotten my readers (you).

I did promise you some recipes on Agar-Agar and this particular dessert is a favourite of mine and for most people too.  It is simple to make and devours in minutes.

Pandan Leaves

Agar Powder and Gula Melaka

Firstly find a mold or a container - square or rectangle or round - which can hold 3 Litres of liquid without spillage OR few molds or containers.

You must be wondering why on earth am I going make such quantity?  Unless you are living alone and do not like sharing food with others, then half the amount or whatever suits you.  Normally this dessert tend to vanished in less than 24 hours in my household.  It is better for me to make this amount than smaller one.

25g Agar powder

2000 mL water

250g Gula Melaka - dark palm sugar

6 fresh Pandan leaves - peeled in half lengthways then tied a knot

1000 mL Coconut Cream - 2 cans of coconut cream then add water to make up a Litre.

Method:

1. Add water in pot with Gula Melaka then bring to the boil.
2. Reduce heat to simmer before stirring in the Agar powder slowly until dissolved.
3. Finally put in the Pandan leaves and let them steep in the mixture and bring it back to simmer.  Turn the heat off and leave for few minutes.
4. Pour the mixture into the container(s) leaving only half filled.
5. Stir the coconut well to remove any lumps.  If needed pass the cream through a sieve.  This step should be taken while preparing the ingredients.  Gently, pour in the coconut cream in an orderly fashion AND DO NOT stir mixture.
6. Leave the container to cool before chilling.

Functions and Benefits:

1. Agar - Cold in nature; Tones Yin and remove floating heat in the Lungs; cool summer heat.
2. Gula Melaka - Warming and Tones Middle Burner.  Expel Cold and relieve Liver Qi stasis in the Middle Burner.
3. Coconut - Warming and Sweet; Tonifies QI and Blood, Expel Cold and relieve Summer Heat.

Precautions and Contraindications:

1. The combination of ingredients in this recipe changes the Agar property from Cold to Cooling.  Furthermore, it is normally eaten chilled.  However if it is consume at room temperature the Nature of this dish would be Cool-Neutral.  You might ask what the differences.  Well during the hot months, also comes the monsoon period or rainy days that may have change from hot days to cool or cold nights.  Consuming Cold nature food in cold days might not be a good idea in accordance to TCM if one always complaints of cold.
2. This dessert is delicious and it is easily over consumed and causes rumblings in the tummy.
3. Since it contains coconut cream, please be mindful that you do not leave it out of the fridge for too long before consuming.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

For further readings: