• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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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

  1. 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.
  2. Break up the pods of fresh lily bulbs into individual petals. Soak in water for 10-15 minutes. Drain.
  3. Put white fungus, red dates, gingko nuts, yong sum soe and rock sugar in a pot.
  4. Add water and stew in a pot. Cook over medium low heat for 40-45 minutes.
  5. Just before serving add fresh lily bulb petals.

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