After the rather misshapen tang yuan the last time, I made more of an effort today. I think the tang yuan taste nicer today too: small, round and very smooth (^_^).
With the cool weather and regular monsoon storms (I sleep with a fleece blanket and no air conditioning!), I really felt like a warming food, which is why I thought a strong ginger soup – a common warming tonic in Traditional Chinese Medicine – would be ideal to go with my tang yuan.
Ginger is not free from salicylates, however, and this was my first foray into ginger consumption since my salicylate intolerance shot through the roof some months back. The good news that I survived – hooray! ^.^v
While some people have their tang yuan in a simple light rock sugar syrup flavoured with pandan leaf and a couple of slices of old ginger, such as this recipe, I wanted a potent ginger brew.
Couldn’t find old ginger in the supermarket so I made do with regular ginger and used a large bowlful and bashed it up with a rolling pin (looks like cooked chicken, doesn’t it?).
The ginger then went into the electric crockpot with just twice the volume of water to ginger, and three pandan leaves.
After simmering for five hours, the ginger brew turned out deliciously strong! I stored half in the freezer and half in the fridge.
To serve with tang yuan, I mixed in half as much water to dilute the mind-blowing ginger heat. Heated it up with sugar to taste and some of the tang yuan I made earlier using the method I described here. I’ve also been drinking it straight as a hot drink.
Filed under: anti-candida diet, Asian snacks, Chinese, dairy-free, egg-free, food intolerance, gluten-free, recipes, vegetarian, wheat-free | Tagged: glutinous rice flour, Traditional Chinese Medicine |