Ginseng is an ingredient not often encountered in asian recipes, but here are some interesting ones. Ginger and purple rice are also worthy of mention in these Peche-peche & Purple Rice Mochi Recipes
“Hawaii Filipinas Favorite Recipes, Filipino Women’s League, 1999, $16.95
2 cups mochi rice2 tablespoons pirurutung (purple rice), soaked overnight (see note)2 cups water1/2 cup sugar1-1/2 cups fresh grated coconut
Rinse mochi rice and drain. Transfer to a rice cooker; add the purple rice and water. Cook until rice is tender, about 20 minutes. Add sugar and mix well before the water evaporates. Cool.
Form rice into balls about 1-1/4 inches across. Roll in grated coconut to coat. Makes about 50 balls. Note: Pirurutung is a short-grain purple rice available in Filipino groceries. It is not the same as Thai purple rice, which is long-grain and actually black before cooking.
Ginseng Snake Head Mullet Soup
Method:Wash the fish thoroughly, fry it for about 7 minutes and wash it again. Boil the pork for about 5 minutes. Boil water in a ceramic pot. Add fish, dates, pork and ginseng. Bring to boil again. Reduce heat and simmer for 3 hours.
Ginseng And Beef
Method:Marinate beef with a mixture of soy sauce, sherry, and sugar. Stir-fry meat in oil. Add ginseng and fry briefly while adding the seasoning of sherry, pepper, garlic powder, sugar and soy sauce to taste. Add green onions. Cook briefly.
Method: Mix flour, baking powder, spices and ginseng powder in bowl. Meanwhile, slowly melt chocolate and butter in top of double boiler until smooth. Add melted chocolate to dry ingredients. Add honey, milk, and egg whites. Stir just enough to blend. Pour into greased muffin tins and bake for 20-25 minutes. Cool two minutes before removing from pan.
Ginseng, Almond, and Crystal Sugar Double Boiled Sweet Soup
Method:Wash ginseng slices. Combine all ingredients in a double boiler. Add hot water. Heat the bowl at a high temperature for two hours. Serve hot.
Steamed Chicken Breast
Method:Combine all ingredients except chicken and garnish. Add chicken. Cover. Marinate in refrigerator for one or more hours. Remove chicken. Pour marinade into pot with fitted steamer. Add water to 3/4″ depth and bring to simmer. Place chicken in single layer on steamer, cover tightly and steam over high heat 12-15 minutes. Sprinkle with sliced green onion.
Deep Fried GinsengIngredients:Fresh ginseng roots, cleaned and slicedBatter:
Dipping Sauce:Soy sauce, sherry, vinegar, sugar
Method:Mix egg yolk with cold water. Add flour and salt. Mix lightly. Add ginseng slices to coat. Deep fry and serve with dipping sauce.
Ginseng Shredded Pork Porridge
Method:Boil water in a ceramic pot. Add washed rice and boil at a high temperature for 5 minutes. Add pork and ginseng. Return to boil and simmer. Cook for 1 hour, remove pork and shred. Add shredded pork, cook for 30 minutes and serve.
Ginseng Candied Dates Tea
Method:Wash ginseng and place in a ceramic pot. Add water and bring to boil. Add candied dates. Cook over medium heat for 1 hour and serve. Tea may be chilled.
Double-Boiled Frogs with Ginseng
Method:Remove skin and internal organs of frogs. Rinse well. Scald in a pot of boiling water. Drain well. Put ginseng, frogs and sliced ginger in a tureen. Pour in some boiling water. Seal well. Double-boil with low heat for 3-4 hours. Dish up and serve.
Tossed Ginseng Salad
Method:Combine all ingredients and toss well. Serve with oil and vinegar or your favorite dressing. Flavor with condiments of your choice.
Chocolate Peanut Butter Ginseng Cookies
Method:Combine cake mix, eggs, oil, and ginseng. Batter will be stiff. Stif in chips. Roll into 1″ balls. Place onto lightly greased baking sheet. Flatten slightly. Bake 9-11 minutes. Cool one minute. Put on wire rack.
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