Savoring The Best All Over Town…


Posted by crizlai On May - 10 - 2012

With the hot-cold weather recently, many people were down with flu and cough. I’m one of them in fact. Thus, I have created a special dessert I named STEAMED ASIAN PEAR WITH CHINESE ALMONDS AND ROCK SUGAR to strengthen the Yin in my body with a combination of Traditional Chinese Medicine (TCM) ingredients. The juicy Asian pears are perfect for dry coughs especially in moistening the throat and lungs, relieving cough and phlegm clearance. White fungus on the other hand is superb to nourish the body, heal dry coughs and clearing heat in the lungs. Chinese almonds or commonly known as apricot seeds are great to strengthen the respiratory system. I also added in some Goji berries (wolfberries) with antioxidants and anti-inflammatory properties as well as a red date for balancing the formula, Qi and blood for the body. The dried longan would nourish blood circulation and has a calming effect on nervous system. The American ginseng acts as a powerful adaptogen to reduce the effects of any kind of stresses, physically or mentally.


As the size of the wok for steaming might vary, I’m going to share what are the ingredients to put into an individual pear. You can just multiply the amount as per quantity of pears you are using. There will be no wastages here as those scooped out portions can be used for making the multi-purpose enzyme to act as natural household detergents (3 parts raw fruits/vegetables, 1 part brown sugar and 10 parts water – pour into a large plastic container, releasing the build in gas occasionally for the next 3 months).


Here’s the recipe for one serving:

1 large Asian pear
1 small piece white fungus (soaked in hot water for about 15 minutes, drain well)
1 tsp Chinese almonds (apricot seeds)
1 tsp Goji berries (wolfberries)
1 Chinese red date (a light slit will infuse more flavor)
2 pieces dried longan
1 tsp American ginseng
2 tsp rock sugar (6-7 pieces if they come in crystal form or to taste)
Water (to fill to the brim)

You can replace the rock sugar with honey but it would give u a slight sour after taste.

1. Wash the pear with enzyme (as stated above) or any fruit/vegetables cleaner well to rid of any existing dust or pesticide. Dry it well.
2. Cut off the top and use a teaspoon to slowly scoop out the core. Be careful not to scoop too much until the base as it may leak after steaming.
3. Fill all the ingredients above into the pear and fill it up with water. Close the lid well.
4. Heat up the water in your wok/steamer. Put in your filled pear and steam under MEDIUM-LOW fire for about 40-45 minutes. If there’s still a slight crunch on the pear, you got the recipe right. Stir well and serve hot.

(Serves: 1)




Posted by Criz Lai On January - 22 - 2009

So what’s your plan for desserts during this coming Chinese New Year reunion dinner? Well, I’m not planning to have more of those normal cans of longan, lychee or maybe a combination of both with some leong fun grass jelly/cincau) this year. All the preservatives in there could be rather unhealthy. Instead, I would be cooking up something fresh this festive season. Would you like to try out a simple and delicious fruity delight instead? Let me share with you the recipe for my BUTTER SAUTEED ASIAN PEARS (嫩煎黄油白梨).


3 Asian Pears (3” diameter)
1 tablespoon fine sugar
1 tablespoon chopped crystallized ginger (ginger candy)
1 teaspoon grated lemon skin
1 tablespoon lemon juice
2 tablespoon butter
2 tablespoon yellow raisins
1/2-1 teaspoon ground cinnamon (depending on your preference)
2 teaspoons sesame seeds (toasted)
2 tablespoon walnut (slightly crushed)
Pinch of salt

Margarine with pinch of salt (to replace butter)

1. Peel and core the pears. Cut a pear into 4 quarters. From each quarter, cut the piece into another 4 slices. You would get a total of 16 thin slices. Remember to soak the pears and cut slices in a bowl of water mixed with one teaspoon of salt to avoid them turning brown when exposed to the air.
2. Heat the butter in a wok and pour in the pear slices. Saute for about 5 minutes on medium fire.
3. Add in the lemon juice, chopped ginger candy, grated lemon skin, sugar, ground cinnamon and sauté until the pear slices are translucent and tender. That would take about 10-15 minutes. You can add in more sugar if you like the dessert to be sweeter and also a pinch of salt if you are using margarine instead.
4. Fold in the yellow raisins, 3/4 of the walnuts and 3/4 of the toasted sesame seeds. Cook for another 5 minutes.
5. Scoop onto a dessert plate and garnish with the remaining walnuts and toasted sesame seeds.
6. You can serve it hot or room temperature cold.

(Serves: 4-5)


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