Recipe Ingredient
- 20g white fungus (shuet yee)
- 2 whole pods fresh lily bulbs (pak hup)
- 10 red dates, seeded
- 25 pieces gingko nuts (pak koh)
- 15g hairs of ginseng root (yong som soe)
- 150g rock sugar
- 1.5 litres water
Instructions
- Soak white fungus for 10 minutes or until well plumped up. Cut into florets and discard the hard stems. Parboil in hot water for 1 minute. Drain and set aside.
- Break up the pods of fresh lily bulbs into individual petals. Soak in water for 10-15 minutes. Drain.
- Put white fungus, red dates, gingko nuts, yong sum soe and rock sugar in a pot.
- Add water and stew in a pot. Cook over medium low heat for 40-45 minutes.
- Just before serving add fresh lily bulb petals.
