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Chinese Drinks - Yahoo Recipe Search
AllrecipesMy stepdad and I have a favorite drink that we created, and it's really amazing! It's delicious and fizzy, anyone would love it. Named after the fierce dragon in Harry Potter and the Goblet of Fire, (I know, we're HP freaks) it's great for a non-alcoholic drink at a party!YummlyShrimp With A Butter Sauce With Shrimp, Ground Coriander, Ground Cumin, Garam Masala, Fine Sea Salt, Chinese 5 Spice, Cayenne Pepper, Brown Sugar, Unsalted Butter, Lemon, White WineFood.comI used to get these all the time at Chinese restaurants. Absolutely mouth-watering. Goes great with Chinese and Polynesian food. I wonder if I went to the restaurants more for this drink than the food! :)YummlyThere is almost nothing so soothing and cooling to drink on a hot summer's day than Chinese Green Bean Dessert Soup 綠豆沙. My grandma used to make big pots of this wonderful soup for us, store it in the fridge and we would help ourselves to big delicious bowls to cool ourselves off after a hot day of play.Food and WineChick's Cafe & Wine Bar • PhiladelphiaA slice of rhubarb pie gave bartender Katie Loeb the idea for this Floridita Daiquiri variation. "Tweaking a daiquiri with rhubarb seemed like a good starting point," she says. "Ginger and Chinese five-spice powder take the drink to the next level." Rum DrinksFood.comThis description is from Back to Eden, a book written early this century. I do not mean to offend anybody, just quoting what the book says. "It has been said American people would do well if they would use sage instead of tea and coffee. The Chinese make fun of the American people because they buy the expensive tea for their drink and pay a big price for it, while the Chinese buy sage from America for a small price and drink that for their tea, which is a most wonderful remedy. The Chinese know that the sage tea will keep them well, while the tea that we buy from the Chinese makes us sick, is a cause of great nervousness and one of the causes of insanity. Sage tea is very soothing to the nerves, good for stomach troubles, gas, makes an excellent gargle for the throat, will expel worms, stop bleeding of wounds, good for liver and kidney troubles, a good wash for wounds, good hair tonic, fever reducer, and good for circulation. This tea should not be boiled, just steeped." Information came from Back To Eden by Jethro Kloss.Food.comI found Flor de Jamaica or Hibiscus Flower (dried) at Walmart! This drink is awesome. These are served at Sunday brunch at a favorite restaurant of mine. I was thrilled when I found the recipe at chow.com! They can be served virgin or with a spike of high quality vodka. Look for Jamaica flowers (also known as hibiscus or flor de jamaica) in most Latin grocery stores; they’re often found in the bulk bins or in the dried herbs section. You can also find them online at MexGrocer.com. If you’re making this for a crowd you’ll want to make a double or triple recipe and make it in a big stockpot. Sometimes there’s a little gritty sediment that settles at the bottom of the brewing pot. To prevent any grit from getting into your agua fresca, don’t pour the very last bit of the brew through the sieve while straining. Do not confuse this with the hibiscus flowers you might grow in your flower beds. Read on for more info. Also known as: roselle, rosella or rosella fruit in Australia, meśta/meshta on the Indian subcontinent, chin baung in Myanmar, krajeab in Thailand, bissap in Senegal, Mali, and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), karkade (كركديه; IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica in Latin America, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is (Luo Shen Hua) . The plant is considered to have anti-hypertensive properties and has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer. In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. In Malaysia, they consider this a pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Jamaica' is most often homemade as it is in this recipe and is often served chilled. However, one of the most popular brands of Mexican soft drinks,"Jarritos", is made from the flowers.Food.comI could drink this salad dressing but it's even better drizzled on a chicken salad. Makes a nice main dish for lunch or dinner. Not for the calorie or carb-conscious.Food52Thit kho tàu is a delicious and popular home-cooked meal, also perfect for special occasions like Vietnamese Lunar New Year. The fattiness of the pork belly, caramelization from the sugar in the marinade, and the coconut water makes this dish taste very luxurious. At the same time, the sharpness of the fish sauce and fresh garnishes prevent it from feeling too heavy. Besides marinating the pork overnight, there aren’t too many steps beside waiting for the dish to braise, so it’s a stress-free dish to have on the stove amidst the usual holiday madness of a large dinner party. The cooked dish also benefits from sitting overnight, so if you are particularly pressed for time, you can simply reheat it right before serving. My rendition differs slightly from the traditional recipe, as I don’t add a caramel sauce; I think the braising liquid has enough depth and richness with the overnight marinade alone. I also add the eggs to the braising liquid only 15 minutes before the dish is finished (many recipes instruct you to let them simmer together for at least an hour); this way they aren’t super hard-boiled, and the yolks remain slightly creamy. Notes: When choosing the pork belly, I look for a piece with a good equal ratio of fat to meat (you don’t want it to be too fatty). The spice mixture for the marinade is essentially a Chinese five-spice recipe, so you can always increase the amount, and save the rest for a later use; or use a pre-made five-spice mix. Also, use Chinese soy sauce; not Japanese. Featured In: Don't Just Drink Coconut Water; Braise With It
