Izza’s Lempah* Kulit Semangka
by Izza Iskandar
2 cups Watermelon skin**
1½ Ikan Lumek salai***/Bombay Duck fish
The soup base:
10g Ikan bilis
1 Red chili
1/2 teaspoon Black peppercorn
3/4 teaspoon Salt
1/2 teaspoon Sugar
1 stalk Serai/lemongrass
* Lempah refers to anything that is boiled, with chili & belacan.
** Watermelon skin doesn’t keep well. So best to cook immediately after you cut up the melon.
*** Ikan salai is not to be confused with dried salted fish. Ikan salai is fish that is smoked till dry and will impart that wonderful smokey taste into the soup. Upgraded umami.
Mr Neo’s Snow Chrysanthemum tea
Transcribed on April 2, 2021
Snow Chrysanthemum/Xue Chi Hua 1 cup
Honey rock sugar ½ cup
Kam chao/Licorice root 3-4 pieces
Put all ingredients (except the sugar) into a pot. Do not worry about the impurities – the boiling water will sanitise everything. Add water to the herbs & bring it to a boil for 5 minutes. Let the tea sit for another 10-20 minutes. Stir in the sugar.
Submitted by Mahita Vas
For a 250ml glass:
A simpler version which some people make and drink twice daily – whisk yogurt, add salt and pepper, pour water, stir.
Connie’s Job’s Tears
Submitted by Raymond Wu
Job’s Tears/Coix seeds 1 cup
Candied Winter Melon ½ packet
Red dates 10 pieces
White Fungus 50g
Dried Longan (optional)
Water 8 cups or 2000ml
Antonia’s Lotus Root Peanut Pork Rib Soup
by Antonia Lau
800g Pork ribs
Lotus Root (6-8 inches long)
100g-150g Large peanuts without skin
2-3 L water
1.5 inch old ginger
3-5 red dates
1-2 Tbsp of Goji berries
Wash and scald pork ribs with hot boiling water for 3-5 mins, letting it boil briefly for 3-5 mins.
Drain the water and fill a claypot with cool water, add scalded pork ribs, bruised ginger and start to boil on a medium low flame.
Scrub and clean the lotus root, remove the skin with a peeler and slice to roughly 1/4 inch thick.
When the soup boils, lower the flame and add the lotus root, soaked peanuts, dates and Goji berries.
Let the soup simmer on the lowest flame for an hour or more until peanuts are soft. Season with sea salt and white crushed pepper.
Ideally, this soup is best prepared early during the day. Allow the soup to cool and settle before reheating for dinner as this allows the flavour to develop.
Air Katira by Emylia
Submitted by Emylia Safian
Selasih seeds/basil seeds 1/2 cup
Katira/tragacanth gum 5-6 pieces
Kembang semangkuk/malva nuts 2
Soak 3 ingredients separately, overnight. Pour in the oatmilk. Sweeten as desired. For homemade oatmilk – blend ½ rolled oats, 2 cups cold water, 2 pitted dates or 1 tablespoon honey for not more than 45 seconds & strain.
Ah Ping’s Tek Chia liang teh
Transcribed on April 2, 2021
Tek chia/dried sugar cane 10 pieces
Arrowroot 3 pieces
Dried Carrots 8-10 pieces
Rhizome Imperatae/Bai Mao Gen 20 sticks
Rinse all dried ingredients once over & add to the pot of water. Bring to a boil & then reduce to simmer for an hour. Let the tea cool before drinking.
Olivia’s Watercress Soup
Submitted by Olivia Sim
300g pork ribs
5 slices ginger
2 carrots – peeled and cut into chunks
8 red dates
3 tbsp goji berries
2 bundles watercress
8 cups water