Sai Yong Choi Shui (Sweet Watercress Drink)

There really is no end to the kind of Chinese "torture" that I am willing to inflict on my American friends in the name of nutrition. My friend, Leslie, in particular, has gamely drunk every herbal soup I have presented her and once sat, fists clenched, through a meal with Japanese fried fish shishamo (smelt) on the table in full glory with their heads, eyes, roe and tails intact (she did scream when someone touched her).

One type of soup, however, has never failed to please - a sweet beverage with cooling properties on a hot summer's day. It also seems universally cultural: the Mexicans have ponche, Singaporeans have sugarcane, the Japanese have a watercress drink too (what issit called?). One of the many drinks the Chinese have is watercress.

Each major ingredient in this delicious concoction presents a nutritional benefit or symbolic meaning:

Watercress - The Chinese call watercress 'The Vegetable from the Western Oceans', because watercress is not native to China and the name reflects the fact that it was first introduced by Portugese sailors via Macau more than a century ago (1988, Ng Siong Mui). It is believed to have refreshing and soothing properties for the lungs, and is drunk in hot weather.

Almonds - There are two kinds of almonds in Chinese cooking: the bigger sweet almonds, and the smaller bitter almonds. The latter is used here. Here, both are really kernals from different species of the apricot. The smaller bitter almonds have stronger herbal properties and good for alleviating dry coughs (1988, Ng Siong Mui). I add it here because it gives a fun crunchiness to the drink.

Red dates and Honey dates and Dried Longan flesh - There is no added sugar to this drink at all. It is flavoured entirely with a combination of these sweet fruits. Longans are my particular favourite, and they are the fruit of 'sweetness and roundness', which in the Chinese mind means 'everything will be perfect' (1988, Ng Siong Mui). I love honey dates too - sweet yumminess!

Buddha's fruit - Buddha's fruit is a brownish-green, round and light fruit with a sharp, sweet taste. The name is derived from the fact that the fruit grows in clusters of 18 - exactly the number of Buddha's close disciples - and is grown only in China's Kwangsi province (1988, Ng Siong Mui).

Dried tangerine peel - Dried tangerine peel is one of the three treasures of the Cantonese. My mother remembers her grandmother hiding it in an air-tight biscuit tin under her bed because it was so precious. I added a small slice of this to counteract the 'yin' in the drink.

Boil all ingredients for 15 mins on high and then lower heat to simmer for 2 hours. Serve chilled.

Kung Pao Chicken / Prawns / Scallops

Now that you have assembled your basic Chinese kitchen, it's time to put it to good use! Like the Steamed Sea Bass, this recipe will use the ingredients found in a Basic Chinese Kitchen (see previous post).

We served the scallops version of this dish to our friends from church last Friday - guys, we totally forgot to mention (because we actually forgot) that it was our 6 month anniversary that day!

Since then, however, I've been experimenting a little. Chicken turns out fine with no incidents usually, but I have been unhappy with the texture of the prawns/scallops when we've gone the seafood way. So I did a little research. What I was aiming for was a firm texture (so no wet ingredients in the marinade), while protecting the seafood's natural moisture (so not too much salt) and sweetness.

And I decided to try toasting the nuts beforehand, to add a little smokiness.

Kung pao is also a classic in Asian American cuisine - but here, sans the 'Pei Wei' effect (read: cloyingly sweet, unredemptively starchy, and ever-abundant sauce).

It is also easy - I promise you will get this done in less than 30 mins. I love stir-frys for that reason: they are quick and relatively straightforward, although its taken me a little longer to do it well. My passion is to share the little secrets I've learned and discovered along the way with you, so as to demystify Asian cooking once and for all.

I've added little notes here, to show how the different layers of flavours build on each other. It should be noted that I use filtered water only because I've lived in different countries and it's the only way I can ensure (as far as possible) that the progeny of the water I get from my tap, wherever I am, does not affect my cooking. But if you are happy with the water from your tap, then by all means use it.

As always, the biggest secret to Chinese (or any) cooking is: CONTROL YOUR FIRE.

Photo from ex-blog

RECIPE: KUNG PAO CHICKEN/PRAWNS/SCALLOPS
(Cooking time: 30 mins)

A - Meat
Chicken breast, cut into small cubes
OR
Prawns, shelled and deveined (by slicing the top curve of the prawn longitudinally and taking out the thin black "worm" hidden inside)
OR
Scallops

B - Marinade
For chicken:
1/2 tsp salt
2 tsp thin soya sauce
2 tsp Shaoshing wine or Vermouth
1 tsp cornflour

For prawns:
1/2 tsp salt
1 tsp sugar
1 tsp cornflour
1 tbsp oil

For scallops:
1/4 tsp salt
1/2 tsp sugar
1 tsp cornflour
1 tsp oil

C - Sauce
1 tbsp dark soya sauce (saltish)
2 tsp rice wine vinegar (sour)
2 tsp sugar (sweet)
1.5 tbsp cornflour
6 tbsp filtered water

D - Aromatics
Vegetable oil (eyeball amount depending on amount of meat)
2 cloves of garlic, sliced diagonally
4 slices of ginger (6 slices if using seafood)
Handful of dried chilis
2 tbsp Shaoshing wine or Vermouth

E - Garnishing
3 scallions, cut into small rounds
Handful of cashews or skinless peanuts, toasted with a spray of oil (smoky)

*****

A - Dry the prawns/scallops (if using) with a paper towel. This will ensure that the outer layer sears better.

B - Mix the meat with its respective marinade. Leave to marinate in the fridge for 15 mins. Take out and let it get to room temperature before cooking.

C - Prepare the sauce while the meat is marinating. You can save time by toasting the nuts and doing all your chopping at this point too.

D - Heat 2-3 tbsps of oil in wok over high heat until smoke rises. Swirl it around. Lower the heat to medium and fry the garlic, ginger and dried chilis to "release" their aroma. Once you smell their fragrance, but before the garlic and ginger burn (CONTROL YOUR FIRE), add the marinated meat - searing the meat, then stir-frying it, tossing and turning. When the meat is half-cooked, splash the wine around the sides of the wok (to heat it before it hits the other ingredients), tossing and turning continuously.

E - When the meat is cooked, add scallions and sauce from C. Toss for a few seconds. Turn off fire and toss in nuts.

Serve immediately with white rice and some vegetables - an instant Chinese meal!