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The good thing about making this dessert is that it is really simple to make. The only real hard work is peeling and cleaning up the sea coconut. This dessert is cooling and smoothing effect for the throat as well and I love this as it is not only delicious but full of stuff to bite as well .

To cook this, you will need the below:

1. Sea Coconut (1 packet for a mid pot, usually you can get from wet market or pasar malam)
2. Longan (about 3/4 small bowl)
4. Preserved dates (1 packet for me or depending how sweet you want it)
3. Loh han gou (2 will do)

The first task is to clean, peel and slice the sea coconut. Use a tablespoon to help you scoop the sea coconut’s skin out. The softer and ripen fruit will be easier, as a simple scoop will do while the harder one will require quite a bit of cleaning as the skin breaks off easily.

Once you have the sea coconut peeled and sliced, in mid size pot, fill it up with 3/4 water (leaving some room for the ingredents above). Bring the water to boil and drop in the sea coconut, longan and preserved dates. The preserved dates replaces rock sugar as it is sweet enough. Break open the loh han gou and tear the flesh up, if the flesh is still a bit moist, then its good stuff and put the flesh plus shell into the pot.

Once the water start boiling again with all the above, turn it to the lowest heat and let it boil for at least 45 mins and you are good to go. Taste the dessert to make sure all the flavours are out and if it is too sweat, add a little boiled water or otherwise add some rock sugar to your liking .

Remove the loh han gou and dates from the dessert and chill it in the fridge before serving! Simple!

On Mid Autumn’s morning, I went to the market and bought this small little black horn looking thing we called “ling jiao” or known in English as water caltrop. Ling jiao is an annual plant, meaning this plant will seed, grow and died off in one year, so as far as I know it is usually only available during mid-autumn.

Ling jiao is an aquatic plant and what we are eating are actually the seeds. To cook ling jiao, simply wash them throughly till they are clean. There put them in a pot with hot boiling water and let them boil for at least 25-30 minutes, they are quite tough. I added some salt in the boiling water to give it a hint of saltiness too.

When its done, simply crack it into half and eat the inner white yam like content. According to Ah Tan whom was having a couple of ling jiao yesterday during our mid autumn gathering that those harder to crack taste better… haha… don’t know to believe him or not

Anyway, happy mid-autumn to all

This is really a very simple but delicious and beneficial soup to cook. This soup is known to have very good cooling effect for the body, especially good since we like to take spicy and fried food all the time.

To prepare this, I used the below:

1. Pork ribs

2. Old cucumbers

3. Red dates

4. Dried cuttlefish

5. Optionally roast pork bone

6. A little pepper and salt for taste

First in a mid size pot, fill it 3/4 with water and bring it to a boil. Then put in the roast pork bone (optional, this give the soup a different kind of taste) and pork ribs (do clean up the fats first). When the soup comes to a boil again, put it on the lowest fire and put in cutted up old cucumbers, sliced dried cuttlefish and seedless red dates.

Let the soup boil for the next 1-1.5 hours until all the taste is out from the pork, then season with pepper and salt to you taste before serving