About a month ago, I’ve embarked on a 30 days-with-Huiji-Waist-Tonic Journey. Basically, I consumed a capful of the herbal tonic twice a day, for 30 days.
Now, prior to this post, I’ve definitely heard of Huiji Waist Tonic and had always associated it as “something good” for the waist (as the name suggests). And I was not wrong. It helps to alleviate backache and strengthen your waist, especially vital for working adults constantly clocking in long hours at their desks.
But that’s not all, there are more benefits you could enjoy from regular consumption of this very mild tasting, alcohol and sugar-free tonic:
√ Overcome fatigue, nourish vital energy and promote blood circulation √ Nourish and darken the hair naturally √ Suitable for confinement and breastfeeding moms to restore health and energy level √ Vegetarian and Halal certified √ Can be added to soups and dishes
You may wonder how a waist tonic could be of help with these symptoms. This is due to the use of 100% natural premium herbs that have medicinal and toning properties – Cordyceps, Duzhong, Dang Gui, Shouwu, Dazao and Ginseng.
Nothing beats a rich, comforting bowl of piping hot soup on a rainy day and this roasted garlic tomato soup just hit all the right notes for me. It has been raining quite a fair bit recently, which is a little unusual in June but oh well, that’s tropical weather for you.
Although it just took me 20 minutes to make this, there is no compromise on taste. At least according to my daughter, who is a huge fan of tomato soup. The addition of the roasted garlic lends another dimension to the silky, zesty flavored broth.
Ingredients: 1 can whole plum tomato 1 head garlic ½ yellow onion – chopped finely 500 ml vegetable stock 2 tsp sugar 1 tsp salt Black pepper to taste Olive oil / vegetable oil
Although we are non-shark’s fin soup eaters, we are definitely fans of braised crab meat soup. The taste and texture of both soups are pretty similar although the price point is not. Putting together this hearty soup is not difficult at all, as like the Hot & Sour Soup I shared some time ago.
I used frozen crab meat for this recipe and it was very acceptable by all my taste testers. However, if you are an advocate for fresh crab meat, please go ahead to use them. You could also turn this into a braised seafood soup by adding other seafood like diced prawns and scallops.
I got this packet of frozen crab meat from the frozen section within the supermarket.
100 g Frozen crab meat 2 dried Chinese mushroom – soaked and soften ½ piece bamboo shoot – sliced thinly (optional) 1 small piece (approx. 10 g) ginger – minced 1 egg white – lightly beaten
Stock base: 1 knorr chicken stock cube 2 cup (500 ml) water 1 tbsp oyster sauce ½ tsp knorr chicken seasoning 1 tsp Chinese rice wine (I’m using Shao Tsing Hua Tiao) ½ tsp dark soy sauce 1/8 tsp salt
To thicken: 2 tbsp corn starch 3 tbsp water
Garnish: Chopped coriander White pepper Black vinegar
Confession 101 – I used to think making Chinese Hot & Sour Soup required major effort, boy was I so wrong. I also thought the heat from the soup came from some kind of chili sauce or chili oil. I swore some of the ones I had in Chinese restaurants had streaks of red chili oil floating on them. Double mistakes.
The heat actually comes from the use of white pepper (yes, use only white pepper and not black) and the sour taste is from the vinegar (pretty obvious). When it comes to the type of vinegar used, although the original recipe uses white vinegar, I prefer to go with black vinegar. Beside the sharp tangy flavor, it has a tinge of sweet and earthy undertone.
This fairly straight forward recipe uses ingredients that can be found easily in all Asian grocer stores or supermarkets. It takes only about 15 mins to put everything together and if you are planning to make this ahead of time, hold off from adding the cornstarch mixture until you are ready to serve.
Half piece canned bamboo shoots – julienne 1 small carrot – julienne 2 slices ginger – julienne 2 dried Chinese mushrooms (soaked in water until soften) – slice thinly 2 pieces dried black fungus (soak in water until soften) – slice thinly Half piece soft tofu – slice thinly ½ egg – beaten 500 ml chicken stock Spring onion – to garnish Optional: sliced pork, chicken or even seafood
Seasoning: 2 tsp white pepper 2 – 3 tbsp white vinegar (or more if you like it sour) – I used black vinegar ¼ tsp salt ½ tbsp soy sauce 1 tsp sugar 1 tsp sesame oil Few dashes dark soy sauce – for color 3 tsp cornstarch + 3 tbsp water (to thicken the soup)
If you are corn-lover like me, then you MUST make this Japanese Corn Potage. Corn Potage is a creamy corn soup made popular by Japanese. In fact, it is so popular in Japan, they are sold in vending machines. Making this sweet, velvety comfort soup takes only 20 mins and I love to freeze the leftover (if any) and enjoy it on a rainy day.