Unker Cooks: Chinese Cough Syrup (Meatless version)

So hor... after I posted my recipe for the Chinese Cough Syrup ... some people has feedback that cooking luo han guo together with pork is actually quite strange as those two things seems like not something you would mix together in a pot.

Yes I do agree as I was taken by surprise initially when I first saw the recipe. Well, I'm more adventurous that why I dare to tried it out.

But anyhow, for those who doesn't want to try it yet want to have something similar, I have another Chinese Cough Syrup (meatless version) recipe for you!

What you need?

• Luo Han Guo (罗汉果）  x 1
• Bit Cho （密枣）－ 4-5 depending on your taste, the more you put the sweeter the soup)
• Bei Xing （北杏）
• Nan Xing  (南杏)

The combination of both bei xing and nan xing should be about 1 big tablespoon. However, try to keep the ratio of Nan Xing to Bei Xing to 3:1 ratio. This is mainly because Bei Xing is the more bitter cousin and also it contains a very small amount of natural poison. So better don't over-poison yourself. LOL !!!

Last but not least, one candied dried orange peel (桔饼). 
The candied dried orange peel is a very good item that helps with preventing thirst and also in dissolving 
phlegm in the throat.

As an overview, here are the ingredients you need in a nutshell which is able to boil for 2-3 persons:

What do you do with them la?

It's easy!!!

1. Wash all the ingredients with water and rinse them to remove any sand or dirt.
2. Punch the luo han guo until it breaks.
3. Boil a pot of about 1.5 litres of water.
4. Throw in everything and boil for 10-15 minutes in high heat. 
5. Cover the pot and turn heat to lowest and simmer for 30 minutes.
6. Serve hot!

The main difference between this version compared to the previous one is that this is much more sweeter and has a distinct tangy flavour thanks to the candied dried orange peel.

If you feel that it's still not sweet enough, throw in more bit cho or a lump of rock sugar. 

Here's to self-healing using strange Chinese herbs!  :)