Thursday, 31 January 2013

Osmanthus Flower - 桂花

Osmanthus Flower (桂花) has fragrance that resembles peach or apricots that is light and refreshing. Other than its refreshing fragrance, in the Chinese Medical terms, it is also used to reduce phlegm if you have a bad cough. Or it could also be use for abdominal discomfort, toothaches, and bad breath from indigestion (Osmanthus stimulates normal digestive processes).

Osmanthus Flower can be purchased from local Chinese Medical Hall like Hock Hua (福华),  Bees Brand (蜂标) or etc. It come in either small or big packet from S$4.00 - S$6.50 depending on the size.


OSMANTHUS HONEY TEA



Below is a quick recipe for Osmanthus Honey Tea which is beneficial for detoxification and beauty maintenance as well as relieves bad breath. For your interest there are also a few Osmanthus related recipes shown below in my recipe site for your reading too.


(Serve: 1 | Preparation: 2 minutes )

Ingredients:
1 Teaspoon Dried Osmanthus Flowers (桂花)
1 Green or Black Tea Tea Bag
2 - 3 Teaspoons Honey

Method:-
1. Place Osmanthus flowers and tea bag into a teapot / mug that has just been rinsed with boiling water.

2. Add boiling water to brew the tea, cover and allow it to steep for a minute or two.

3. Pour tea into serving cup if using teapot, add honey to taste. Enjoy!

Steam Osmanthus Cod Fish

Glutinous Red Date With Osmanthus Syrup

Osmanthus Chestnut Cake

Huiji Steamed Pomfret With Osmanthus

Osmanthus Chestnut Koi Jelly

Chrysanthemums Honey Tea



Saturday, 12 January 2013

Shiokoji (塩麹)

Shiokoji (salted rice malt - 塩麹) is a traditional Japanese condiment made from fermented malted rice, salt and water. And it has been used as condiment in varies way with fish, meat and vegetable. Recently Shiokoji started to gain attention from more people when enzyme diets became popular.

Thanks to Derrick from sgfoodonfoot who shared with me some of his Japanese Condiments which he think would be useful for me to explore new recipes with. I am not sure where we could get this Shiokoji in Singapore but perhaps MEIDI-YA or Isetan might have. Or if you come across this in Singapore, do drop me comment or email too.

From some read up, it states that Shiokoji is good for both health and cooking as there is an enzyme in koji which breaks down carbs and protein in meat and fish and at the same time helps to tender the meat. On top of those mentioned, Shiokoji also contains enzymes which help digestion, speed up metabolism and excretion which is good for diet, constipation, detox, skin, stress and etc.

To me, Shiokoji is something like our Chinese red wine lees (made with rice/glutinous rice and wine yeast) which we used to cook confinement food. But the two are different in terms of colour and taste where Shiokoji is more towards savory as compared to wine lees which are slightly sweet with alcohol taste and fragrance.

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