Black Chicken with Angelica Sinensis Soup

My recently blood test came back and my health condition would be perfect if not for that little star-mark showing I'm an Anaemic with a slightly low blood pressure. Other than that, my doctor said my bone marrow is producing smaller than normal red blood cells which might be the cause of my constant giddy spells.

My husband joked that lucky I have 2 kids at home to help increase my blood pressure. Otherwise, it might be even lower. ^_^"

Since I didn't want to do a blood count or a another blood test (later I faint,how? :P) now, Doc gave me iron pills though he said it could be deficiency in Vitamin B12 or Folic Acid instead. On top of that, I'm having this soup once a week too; till my next blood test in 2 months time.

It's commonly known that Angelica Sinensis 当归 (DangGui) treats fatigue and anaemia. But it's not a miracle herb. Don't expected to be treated with just a dose. You have to take it regularly over a period of time. Otherwise, just make this to enjoy the taste. If you get a better grade Angelica Sinensis 当归 (DangGui), it's sweet. The cheaper and lower grade ones may have a bitter taste.


Ingredients:

• 1 Black Chicken, washed and cleaned
• Approxiately 27g Angelica Sinensis 当归(DangGui)
• 15g Wolfberries 枸杞子(GouQiZi)
• 6 Black Dates 黑枣 (HeiZao）
• 2 litre Water
• 1/2 tablespoon Chinese Cooking Wine (optional)
• Salt to taste

How to do it:

1. Blanch chicken.
2. Place all ingredients except wine and salt in a pot.
3. Bring to a boil.
4. Reduce to a simmer and continue cooking for 3 hours.
5. Add wine and salt to taste.
6. Serve immediately.

Note:
A better way to cook this will be double-boiling which ensure the essences from all the ingredients are not loss through cooking but it will take much longer to cook. Expect at least 5 hours! And you have to keep check on the water.

• Click HERE for printer-friendly version of an original recipe.

Clockwise from top left:
当归 Angelica Sinensis, 枸杞子 Wolfberries, 黑枣 Black Dates

Chocolate Walnut Cake

This is another recipe given free when I bought my first oven and so fast all the recipes that I have tried out are really good.

This is another very good one. I give my friend a whole cake (see below) and her family like it very much. Her daughter even brought some to school to share with her friends! :P

I used the rest of the batter to bake in cups instead.


Ingredients:
(A)

• 350g Butter, soften
• 120g Caster Sugar
• 1 teaspoon Vanillin Powder

(B)

• 10 Egg Yolks

(C)

• 240g Plain Flour, sifted
• 2 teaspoon Baking Powder

(D)

• 120g Chocolate Rice
• 200g Coarsely Chopped Walnuts

(E)

• 10 Egg Whites
• 120g Caster Sugar

(F)

• 80g Halfed/Quartered Walnuts as toppings

How to do it:

1. Prepare greased 9" cake tin (I used rectangle foil tin).
2. Preheat oven at 180C.
3. Beat (A) till light and creamy.
4. Add in (B) slowly.
5. Gradually add in (C) and mix evenly.
6. Fold in (D).
7. In another bowl, whisk (E) at high speed till peaks.
8. Fold in to first bowl to form a smooth batter.
9. Pour into cake tin and top with (F).
10. Bake for 45 minutes or till done. Check using toothpick test.
11. Remove from mould immediately.

• Click HERE for printer-friendly version of an original recipe.

* for my friend, Poi San, the tester for my bakes ;p *

Grilled Salmon with Herbs

If you recall, I mentioned in my earlier post that my hubby wants fish for dinner. This is his latest favourite fish dish.

However, accordingly to the seller for fennel which is used in this dish, not many people like it as the smell is rather strong. It is rather strong but that's exactly why it's used. I don't eat cooked salmon (I only like it as sashimi) because of the smell when it's cooked but when it's cooked with fennel, when I can smell is the aroma of fennel. Yeah, I'm not so put off by cooked salmon now.

Another plus point for this dish - very easy and fast to cook. Nice for those who are come back home late but still want some hot home cooked dinner. Just blanch or steam some veggies to go with this and dinner is done.

I'm using oven to cook this but if you do not have one, you can try steaming it. However, do seal it with foil or cling wrap when you steam it. This is to avoid adding the water vapor from steaming to the fish.


Ingredients:

• 100g Salmon
• 1 glove Garlic, chopped finely
• 1/2 tablespoon Grated Lemon Zest
• 1/2 tablespoon Fennel, chopped (only the pin-like leaves are used here)
• 1 teaspoon Olive Oil
• A pinch of salt and pepper
• A wedge of lemon

How to do it:

1. Rub salt and pepper on salmon and set aside.
2. Mix the rest of the ingredients together except lemon.
3. Spread the herb mixture on both sides of the salmon, more on the top.
4. Grill in oven at 180C for 30 minutes or till cooked.
5. Squeeze on some lemon juice just before you eat.

• Click HERE for printer-friendly version of an original recipe.

Note: I have previously wrote one of my ingredients, Fennel as Dill. The herb used here is Fennel leaves. Sorry for the mistake. Fennel is 茴香 in Chinese.