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Eat Right
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| Ingredients
100g pearl barley
2 litres
water
10 pieces candied winter melon
100g rock sugar
1small lemon, washed thoroughly and thinly sliced
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Lemon
Barley
Serves 2
| Brewed barley water is a traditional
Chinese cooling drink; the addition of lemon is a refreshing
Western idea. The homemade article is vastly superior
to the commercial variety. |
Instructions
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1.
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Combine all ingredients
except lemon in a large saucepan. |
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2. |
Bring to a boil over
medium heat, then reduce heat to Low and simmer for
45 minutes. Stir in lemon slices and leave to cool. |
3. |
Strain and serve
over ice. |
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| Ingredients
200g
yoghurt (preferably wholemilk)
1/3
cup loosely packed mint leaves
1/8
tsp salt or 1 1/2 tbsp sugar
125ml
water
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Mint
Lassi
Serves 2
| Regarded
as a cooling food in India, yoghurt is served as a counterpoint
to hot and spicy dishes. Yoghurt is the main ingredient
in raitas, a vegetable relish, and lassis like this
one. Add sugar or salt as preferred. |
Instructions
| 1.
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Whizz
yoghurt, mint leaves and salt or sugar in a blender
until smooth, then add water and whizz again until
frothy. |
2. |
Add
a sprig of mint leaf. |
3. |
Serve
in tall glasses over crushed ice.
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| Ingredients
200g
chilled red watermelon, cubed
100g
chilled papaya, cubed
Juice of 1 calamansi lime
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Watermelon
Papaya Smoothie
Serves 2
| The watermelon has the highest water
content while papaya is considered cooling by both Chinese
and Malays. |
Instructions
| 1.
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Whizz
all ingredients in a blender until smooth. Serve immediately.
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2. |
Ice
cubes optional. |
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| Ingredients
4
heaped tbsp dried chrysanthemum flowers
1 litre
boiling water
3 tbsp mild-flavoured honey, or to taste
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CHRYSANTHEMUM
TEA WITH HONEY
Serves 2-3
| The ability to cool down a heaty
system is just one of the many properties of chrysanthemum
tea, which the Chinese have drunk for centuries. Try
different types of honey and youll be pleasantly surprised
at how well they match the teas fragrance; My picks:
wild flower or clover honey. |
Instructions
| 1.
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Place chrysanthemum
flowers in a large non-metallic bowl. |
| 2. |
Bring water to a
rolling boil and pour over flowers. |
| 3. |
Cover and let steep for 30mins. |
| 4. |
Stir in honey and serve hot (reheat
gently if necessary) or cold. |
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| Ingredients
1
small sweet potato, peeled and cubed
1 small
piece white fungus
1.5 litres water
160g rock sugar
100g prepared ginkgo nuts
100g prepared lotus seeds
75g dried longans
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SIMPLE
CHENG TNG Serves
3-5
| This sweet soup, though not strictly
an effective cooler in the traditional Chinese medicine
chest, is very refreshing served chilled. |
Instructions
| 1.
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Cook sweet potato in
boiling water until just tender; drain and set aside. |
| 2. |
Soak white fungus
in warm water for 30mins till soft; cut into cubes,
discarding tough portions. |
| 3. |
Bring 2 litres water and rock sugar
to the boil in a large pot. Add white fungus, cover
and simmer for 10mins, then add lotus seeds and ginkgo
nuts. |
| 4. |
Simmer 15mins, then add dried longan
and sweet potato; simmer for a final 5mins. |
| 5. |
Serve piping hot or ice cold. |
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