School holidays is here and I've got 3 kids at home 24/7. To make things worse, DH is away in Malaysia for a week's business trip. Sister C was really nice to offer a sleepover for my children so I only need to handle DD3 alone. But DS2 developed a fever for no reason during his stay and I had to rush to pick him up, only at this point in time, I appreciate DH's absence as I can use the car. We spent 2 days at Pasir Ris Park and the kids had a great time at the playground. Anyway, that about sums it up what I've been busy with the past 1 week.
I cooked a yucky looking but has a bittersweet and tangy aftertaste soup - Watercress with Luo Han Guo (罗汉果) from Irene's blog.
“ The dried fruit may be bought in a market. The surface of the fruit is round and smooth, it has a yellow-brownish or green-brownish colour, and is covered by fine hairs. The fruit has a hard but thin shell. Inside, one finds a partially dried, soft substance which contains the juice and a large quantity of seeds. All components are very sweet. Their nature is cool and not toxic. The fruit can act as a remedy for heat stroke, wet the lungs, remove phlegm, stop cough and aid defecation. ”— Dai Yin-Fang, Liu Cheng-Jun, Fruits As Medicine: A Safe and Cheap Form of Traditional Chinese Food Therapy
Watercress Luo Han Guo Soup
400 - 500g watercress
1 Siraitia grosvenorii (羅漢果, 罗汉果, Luo Han Guo), smash the outer shell and use the inner parts
2 candied dates蜜枣
250g pork ribs/lean meat
2 - 2.5 litres water
- Wash watercress and separate out stalk and leaves.
- Blanch pork ribs/lean meat.
- Bring water to boil and add all ingredients except watercress leaves in a pot.
- Using medium fire, bring water to boil again, reduce to small flame and simmer for 2 hours.
- Remove stalks from pot and add in leaves, continue to cook for another 1 hour.