I think I must have caught the flu virus from Ber & HL!!!Blocked nose is disrupting my sleep..and this JoJo got up 2 times middle of the night to rub her body on the floor mat & eating her kibbles again!Her nightly routine is also disrupting my sleep!!Urghhh…duno why she always like to wake up middle of the night ….it’s becoming a habit liao…..
Dr Wong gave me 2 days MC..told me stay indoor , avoid going places to spread the virus to others…but I still need to go for my appointment with a doctor at Beach road tomorrow..hope I am better by tomorrow..
The bad weather is causing many falling sick…and so I decided to cook green bean soup which is cooling and sweet, so it is suitable for the HOT-rible weather in Singapore right now. Green beans (or some call ‘mung beans’) are considered by Chinese as a ‘cooling’ food, and some believe it is a good alternative home remedy for acne (maybe it works by bringing down the body heat?). I love green bean soup coz it’s tasty and also known to be anti-oxidant dessert!
It’s my first time cooking green bean soup..hur hur…but by learning from recipe I think should be correct lah!I also add in sago & gingkos!
Ingredients
(Serves 4)- 125g Green Beans (aka mung beans) – soaked overnight and drained
- 2 Pandan (aka Screw Pine) Leaves, dried ends cut, tied in a knot
- 1.25 litres water
- 50g rock sugar
* 3 small pieces of dried orange (tangerine) peel
* 50g canned lotus seeds or gingko nuts
* 1/3 cup sago (small tapioca pearls)* are optional items
Directions
1. Place water, orange peel and pandan leaves in a pot and bring to boil.
2. Reduce the fire, add beans and lotus seeds/gingko nuts and simmer, partially covered, for about 30-50 minutes (or till beans are soft). Add some hot water if needed. Add sugar to taste during the last 5-10 minutes of cooking.
Soak tapioca pearls in cold water for 20 minutes. The pearls will expand and turn bright white. Drain. In a medium pot, bring water to a boil. When water boils, turn off heat and add the drained tapioca pearls and stir constantly for 1 1/2 minutes, or until the pearls are translucent with a very small white center. Taste the tapioca, it should be soft but not goopy. Drain the tapioca in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further. Swish with your hands to make sure that the pearls at the bottom of the sieve have a chance to cool down. Drain and add to the green bean soup.
Hahaha..I’m so proud of myself..manage to cook nice greenbean soup (I think so lah)..sweetness just right..at first attempt..kekekeke..
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