My friend in China is bugging me to post this recipe for her in Mandarin, as she doesn't speak English. I was thinking to take this as an excuse to skip my English lesson for one post. :-p. I thought that it might be easier for me to post this recipe in Mandarin too because it is related to Chinese medication. Anyway, I will still post bilingually.
I was suffering from the pain of PMS(Premenstrual syndrome) long time ago, my mom kept nagging me about consuming this traditional Chinese herbal medicine soup. It is to ease my pain and help to improve my blood circulation. The "Pak Cheng" prescription contains ligusticum wallici, Angelica Sinensis, Paeonia Lactielora, Glutinosa, Coponosis Tangshen....etc. You may cook this with some pork ribs or chicken. Or, you may substitute the meat with eggs too.
I bought few packs of "Yew Chian Haw" brand Pak Cheng soup ingredients from Penang. When I can't finish the whole pot of soup, I will do some creative cooking by adding the wheat flour vermicelli (mee sua), mushroom and vegetable in the soup, it becomes another yummy and healthy meal.
1. 1 pack (120gm) "Yew Chian Haw" Pak Cheng 2. 2~3 eggs (may use some pork ribs or chicken) 3. Wolfberry (lycium chinense) - optional 4. 1000ml water (instruction - 2000ml, I like stronger taste, so, you may adjust the volume to personal preference)
For adding noodle :
1. Noodle 2. Mushroom (pre-soaked) 3. Some wolfberries 4. Some vegetable 5. Some cilantro or chinese celery 6. some sesame oil or garlic oil 7. Salt to taste 8. Shao Xing wine (optional)
1. Boil the water, add in "Yew Chian Haw" Pak Cheng ingredients and eggs. 2. Return to boil, simmer over low medium heat for 15 minutes. 3. Remove the eggs from the soup and peel the shell, then return to the soup. 4. Continue to simmer for 45 minutes. 5. Serve warm. Season with some salt if desire.
To add wheat flour vermicelli (mee sua)
1. Split the soup to 2 pots. 2. Add in mushroom and wolfberry. 3. At the meantime, cook the mee sua and vegetable in a separate pot. 4. Season the soup with some salt. 5. When serve, top few drops of sesame oil or garlic to taste. 5. Garnish with cilantro or Chinese celery