Yesterday was a very HOT day in Perth.... humid and sticky.
I woke up at 5.30am yesterday and was sweating like it was midday. At 7 am... I was hanging out my washing and the sun was a quarter way up on the horizon and the heat was getting intense... and by 8.30am ... my washing was done... and its not even midday yet...
No fun on days like this...
Since we are heading towards a HOT weekend... to have Lin Chee Kang / Leng Chee Kang or Lotus Sweet Drink would be just nice... serve it chill (you can serve this warm too).
Mr H was reminiscing his younger days while enjoying his Lin Chee Kang... it is not a daily or even weekly treat for him as a boy ... but yearly... only when the Chinese Opera comes to town... There would be heaps of stalls set up for this festival... selling varieties of food and drinks. The children would run about while the adults sat and enjoy the performance... stories of ancient era ... were told in colourful costumes, singing, dancing and acrobatic movements.
|Chinese Opera ~ Photo Courtesy from Google Image|
Lets whip up Lin Chee Kang for Chinese New Year celebration next week
|Some of the dried ingredients ....|
2 tablespoon basil seeds or biji selasih6-7 Malva seeds (kembang semangkuk in Malay or Tai Hoi Lam in Hokkien)jelly - cubesdried lotus nutdried lotus bulba packet of dried Longan1 cup of sugar plus 1/2 cup of water (to make syrup)a packet of cooked gingko nutsicecubes to serveBarley and sago (optional)
- Soak basil seeds, Malva seeds, lotus nuts and lotus bulbs overnight.
- Boil lotus nuts and lotus bulbs until soften. Note: Split the lotus nuts and gingko nuts and take out the core... seed or pips like shape ~ these little ones are so bitter!!)
- Boil the dried longan with 1 1/2 cups of water... reserve the water and leave it aside.
- Mix everything in a bowl and add water to adjust 'sweetness' to your liking... and serve in individual bowl..
- Enjoy it HOT or COLD...