Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

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Traditional Chinese Medicine (TCM) believes that the body is in its best condition when the Yin and Yang is balanced. I am no expert in this field but being  a Chinese, I was “brainwashed” about the need to cleanse /balance your body with some foods and drinks such that your body is in the top notch condition.

Source: http://en.wikipedia.org/wiki/Traditional_Chinese_medicine

One of cheapest way of “self medication” or “self balancing” about your body’s Yin and Yang is preparing some herbal drinks at home. There are many many herbs that sometimes i seriously doubt that the grass/weeds that I stepped under my feet are edible and are types of herbs.

In fact, today, one of the herb that I wanted to share with all is a common grass that can be found in many countries. But don’t simply pluck from the streets and cook it unless you are 100% sure of that is exact the plant. Eating plants that have toxins can be disastrous to your body!


WHY THIS DRINK?

Last week, I am eating a lot of baked pastry, according to TCM, it brought heat to your body. I am having a bit of sore throat and today when I am doing the marketing,  I saw these plants. It is in a store selling all sort of herbs in a wet market. Beside selling this herb, they also sell other types of “body cooling” herbs such as purple cane, rhoeo tricolour and other general cooking herbs such as Thai basil, mint leaves and etc..

I WAS TOLD THAT IT IS A COMMON ITEM AND IF YOU CAN GET THIS HERB IN ITS RAW/FRESH FORM, YOU CAN TRY THE DRIED VERSION IN THE TRADITIONAL CHINESE VERSION MEDICAL SHOP.

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This herb is called Hedyotis Diffusa (白花蛇舌草)scientifically and literally translated from Chinese language as White Flower Snake Tongue Grass! Don’t asked me why this name, Ha-ha.

As Hedyotis Diffusa sound so alien to most readers, shall we have a simpler name Snake Tongue Grass? So, from this point onwards, Hedyotis Diffusa and snake tongue grass shall be used interchangeably.

As per Wikipedia on Heydotis Diffusa, it was written that

Hedyotis diffusa (Chinese: 白花蛇舌草; pinyin: báihuā shéshécǎo; literally “white flower snake-tongue grass”, sometimes abbreviated to 蛇舌草 shéshécǎo) is a kind of herb used in traditional Chinese medicine. It is sometimes combined with Siraitia grosvenorii (simplified Chinese: 罗汉果; traditional Chinese: 羅漢果; pinyin: luóhànguǒ) to make hot drinks like Lohoguo of Guongsei (simplified Chinese: 罗汉果蛇舌草精; traditional Chinese: 羅漢果蛇舌草精; pinyin: luóhànguǒ shéshécǎo jīng) or Luohanguo Pearl and Sheshecao Beverage.

Therefore, in this illustration, I have combined with Siritia Grosvenorii (罗汉果), hereinafter refer to as Lohanguo), another common traditional Chinese medicine ingredient.  It is a natural sweetener and is used to treat diabetes in TCM. This combination is nothing raw, you can see it in Chinese Provision shops that sell in instant form.

Source: http://www.fjzzyy.cn/product.asp


BENEFITS OF SNAKE TOUNGE GRASS (HEDYOTIS DIFFUSA)

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Snake tongue grass is believed to have inflammation properties and ability to prevent tumour growth. In addition, it is used to clear heat, counteract toxins, remove damp, treatment of boils and abscesses, snake bite, sore throat etc..

If you goggled heydyotis diffusa, you will note that there are lots of research relating to studies on its role on cancer prevention. The articles below list out the major health benefits of snake tongue grass which includes mostly inhibit cancerous growth of many types of cancer- Chinese herbs in Western View – Baihuasheshecao – health benefits and side effects.

 Sourcehttp://www.baike.com/wiki/白花蛇舌草

In another study to study the anticancer properties of Oldenlandia Diffusa published by US National Library of Medicines in 2004, it was concluded that:

“Oldenlandia diffusa extract effectively inhibited the growth of all the eight cancer cell lines and induced significant increase of apoptosis. The extract exhibited minimum toxic effect on normal pancreatic cells. Furthermore, there was a significant inhibition of lung metastases in the animal model with no noticeable adverse effects. The herb extract could be a potential anticancer agent.”(Source: http://www.ncbi.nlm.nih.gov/pubmed/15273074)

As with other herbals, it is advisable that PREGRNANT WOMEN SHALL REFRAINED FROM DRINKING THE TEA UNLESS WITH ADVISE FROM MEDICAL PROFESSIONALS.


As with my other drink series, since this is a Chinese herbs, for the benefits of my readers who are Chinese speaking, I have specifically include this excerpt. Note that the Chinese and English versions are not the same as they are from the different source.

  • 痈肿疮毒,咽喉肿痛,毒蛇咬伤。本品苦寒,有较强的清热解毒作用,用治热毒所致诸证,内服外用均可。如单用鲜品捣烂外敷,治疗痈肿疮毒,也可以本品与金银花、连翘、野菊花等药同用;用治肠痈腹痛,常与红藤、败酱草、牡丹皮等药同用;若治咽喉肿痛,多与黄芩、玄参、板蓝根等药同用;若用治毒蛇咬伤,可单用鲜品捣烂绞汁内服或水煎服,渣敷伤口,疗效较好,亦可与半枝莲、紫花地丁、蚤休等药配伍应用。近年利用本品清热解毒消肿之功,已广泛用于各种癌证的治疗
  • 热淋涩痛。本品甘寒,有清热利湿通淋之效,单用本品治疗膀胱湿热,小便淋沥涩痛,亦常与白茅根、车前草、石韦等同用。” (Source:中医e百网页)


BENEFITS OF ARHAT FRUIT OR LUOHANGUO (SIRITIA GROSVENORII)

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Luohanguo is also called arhat fruit or monk fruits. The plant is cultivated for its fruit, whose extract is nearly 300 times sweeter than sugar and has been used in China as a natural low-calorie sweetener for cooling drinks, and in traditional Chinese medicine to treat diabetes and obesity. (Source: http://en.wikipedia.org/wiki/Siraitia_grosvenorii). It is very common and you can easily purchased it in any Chinese herbal shops at a very reasonable price.


WHAT IS REQUIRED

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  • One bunch of fresh snake tongue grass of about 500 g. Usually it comes with root and cost about SGD1.20 for it (this price is for estimating the quantity of your fresh snake tongue grass)

  • 6 dried lohanguo

  • 400 gram of rock sugar (can be adjusted according to individual preference)

  • 4 litres of water.

STEPS OF PREPARATION

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  • Soak your snake tongue grass in clean water for 15 minutes

  • Clean thoroughly the grass and watch out for the root portion which may have some soils stuck to the plants.

  • Use clean water to rinse the cleaned snake tongue grass.

The soaking of the snake tongue grass is requested by my mother in law which i think it make sense. Be it commercially cultivated or “plucking” from the wild, we will never know if there are any pesticides, therefore like other vegetables, it is a precautionary steps to wash away the pesticides (if any) by soaking in the water.

You may need quite a lot of water to clean the natural herbs. It is my usual habit to recycle  these water for watering my plants! These are just muddy water and throwing away is a waste. If you do have a lot of plants at home, I would encourage to use this to water your plant or flush your toilet, if you want. You know, I am just a stingy old man! Ha-ha

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  • Break open the lohanguo and look out for any mould in the shell!

 

NOTE

Note that it is not necessary for you to break your lohanguo like the picture above. I do have the habit to break it and see what is inside. There are a few experiences that I saw mold settling insides the seeds. If it is dry with small patches, i will just wash with cold water. Otherwise, I will throw away. The usual ways of cooking this is just use some hard object to break but not open the lohanguo, throw it in the herbs that you are cooking.

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  • Put 4 litres of water in a big pot. Add in snake tongue grass and lohanguo and bring to boil under high heat!

  • Once boiled, turned to medium heat and boiled for another 15-20 minutes.

  • Add in rock sugar and let it boiled for another 5 minutes.

NOTE:

The preparation of this drink is rather flexible, be it the use of main ingredients (snake tongue grass and lohanguo) or side ingredients (rock sugar) and water, You can always adjust to suit your family’s taste buds. Personally, I will start with less water and some rock sugar. If i find it too sweet or concentrated, i will just dilute with water.

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  • Strain the herbal teas and store in a glass bottle (preferred if you have). Though it is not advisable to keep this overnight according to TCM, however, if needed, store in fridge in a clean (preferred if sterilized with hot water) bottle.


VARIATIONS

  • As the drink can be slightly bland, you can add in a small quantity of dry longan to add flavour to it. I have added this to make my kids drinking this tea.


CONCLUSION

I am eating a piece of my zebra patterned pound cake with a glass of this tea as a snack this morning. Chinese believed that all oven baked pastries are “heaty” to your body. There is a constant need to have some drinks to “cool” your body. Too much “heat” in your body will cause acne, sore throat, boils, abscesses and etc.. (In Western terms : inflammation). This is pleasant drink and is a choice among many body cooling drinks that are cooked by Chinese households. You may also interested in my other drink series here:

Have a nice day and don’t forget to cleanse your body! Hope you like the post and cheers.

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Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

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INTRODUCTION

This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet.

Meat roll is an extremely popular dish for Malaysian and Singaporean Chinese households. The number of recipes available are the same with the numbers of Chinese grandmothers meaning every household have their unique recipe and all claims that theirs is the best. Depending on the dialect groups, meat rolls can be also be called ngoh hiang (five spices or 五香) or lok bak (卤肉)or hay g’ng (虾卷)

This recipe of mine, again is based on my recollection of what my late mother have prepared and the various meat rolls that I have tasted throughout the years.  I have purposely prepared this  meat roll for the noodle dish Lor Mee, a common Hokkien dish in Penang.

Usually, we prepared more meat rolls than required and stored in the refrigerators. When we wanted to serve the meat rolls, we will re-heat it.  Chinese meat rolls traditionally are commonly prepared for religious ceremonies or important house gatherings. The process  of preparation can be slightly laborious and usually ladies in the house were called to help with the preparation.

 


MEAT ROLLS OR NGOH HIANG DEFINED

As per Wikipedia: 

Ngo hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore’s hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China. In parts of Malaysia the dish is known as loh bak or lor bak.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. (Source: http://en.wikipedia.org/wiki/Ngo_hiang)

 


WHAT IS REQUIRED

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  • 1 kg of minced meat – In this illustration, I have used minced pork. However, minced chicken breast can also be used.
  • 250 g of prawns cut into small chunks – you can also mince the prawns. I have opted to use chunked prawns instead of minced prawns as  I would like to have some prawns being seen in my meat rolls.
  • 200 g of fish paste (optional). I have used this to enhance the seafood fragrance and improve the binding properties of all materials inside the meat rolls.
  • 4-5 spring onions chopped into small pieces
  • 1 big onion chopped into small pieces
  • 10 water chestnuts peeled and cut into small pieces. The purpose of water chestnuts is to let the meat rolls have some feel of crunchiness when eaten.

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  • half cup of corn flour – purpose is to enhance the springiness of the meat roll;
  • 1 cup of wheat flour – purpose is to enhance the stickiness of the ingredients. Without wheat flour, the meat rolls can be rather loose.
  • 1 egg – purpose to increase the stickiness and fragrance of the meat rolls.
  • 1 tablespoon of salt 
  • 3 tablespoons of light soya sauce to taste
  • 2 teaspoons of five spices powder (optional). Though the name is called Ngoh Hiang (five spices), my family seldom put these spices as our family members do not really like the aroma. However, most of the meat rolls that I have tasted do put these spices.
  • 2 tablespoons of sesame oils
  • 5 teaspoons of white pepper
  • 5 tablespoons of granulated sugar
  • 12 sheets of bean curd sheets of 6 inches x 6 inches big

 


STEPS OF PREPARATION

Mixing the ingredients…….

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  • In a big mixing bowl, place all ingredients together. Use a big spoon to stir until all ingredients are well mixed. As some of the ingredients can be very fine (such as five spice powders, white peppers and etc.), you can also add the ingredients in stages if you find that it is difficult to mix well by putting all the ingredients all at once.
  • The final picture is the well mixed minced meats and it is considered as well mixed when the colour is even and consistent. The minced meat can be rather sticky due to the addition of egg and wheat flour.

 


Rolling the minced meats…

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  • In a flat surface, place a dried bean curd sheet. Use a wet hand to lightly pat the bean curd sheets. The purpose is to make it more flexible as too dry the bean curd sheets can be easily broken.
  • Placed about 150 grams of minced meats on top of the dry bean curd sheets.
  • Make a small roll, fold in the sides, used some of the minced meats or water to apply to the sides and corners of the bean curd sheets. Roll the minced meat until the end of the bean curd sheets. With the minced meat or water at the sides, it will help to  bind the bean curd sheets together.
  • If you runs out of bean curd sheets, you can shape the remaining into a ball and deep frying it. Please refer to the section below “When you runs of bean curd sheets”.

 


Steaming the meat rolls….


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  • In a steamer, place some water and bring to boil.
  • Transfer the meat rolls to the steamer and steamed for 15 minutes. Use a skewer/toothpick to penetrate one of the rolls and ensure that the skewer/toothpick  comes out clean.

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Deep frying the meat rolls……..

This step will involve frying the meat rolls. However, if you do not want the meat roll to be deep fried, you can also served it after steaming by cutting into small slices. Traditional ways of preparation will require the meat rolls to be deep fried such that the bean curd sheets will become crispy and golden brown.

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  • In a deep pot, have some oil until smoking hot. As a test of whether the oil is adequately hot for frying, place a wooden chopstick into the hot oil. If bubbles start to come out, it means that oil is ready for frying.
  • Place the meat rolls into the hot oil and deep fried until golden brown. Note that as the whole roll is already cooked, therefore the purpose of this step is just to ensure that bean curd sheets are crispy and the color is golden brown, therefore, the timing of the deep frying is rather fast usually less than  5 minutes.
  • Take out the meat rolls and place it in a plate with an oil absorbing paper on the plate.
  • Cut into small pieces when serving. Condiments can include sweet chilli sauce or plum sauce.

 


 

 

 

 

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What would happens if you runs out of bean curd sheets….

It is rather difficult to estimate the exact quantity of bean curd sheets that you need. At times, you may run of bean curd sheets as not all rolls are of the same sizes. In that case, you can shape the minced meats into small balls and roll it in the biscuit crumbs before deep frying (steps as above).

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  • Have some biscuits and grind it as fine as possible. Add some corn flour to the biscuit crumbs.
  • Shaped the minced meats into small balls and roll the balls in the biscuit crumbs.
  • Placed in the hot oil until the skin of the balls turns golden brown. Take out and place in an oil absorbing paper.

 


CONCLUSIONS

Meat rolls are a common household dish among Malaysian and Singaporean Chinese.  There are many recipes and each family will claim their is the best. Making meat rolls can be laborious but the moment you put it in your mouth, the taste is worth every efforts preparing it. Meat rolls are usually prepared for religious ceremonies and is served in restaurants as one of the cold dish. It is also used for noodle dishes such as lor mee. A detail post on the preparation of lor mee will be released soon. Preparation of lor mee will require  the use of these meat rolls  and meat balls as the ingredients.

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Hope you LIKE the post to day. Have a nice day and cheers.

 

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