Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Ching Po Leung Soup

Soups and Congees

Ching Po Leung Soup
Ingredients:
1 package Ching Po Leung
10 honey dates
1/2 of adried Lo-Han-Kuo fruit
1 recipe Basic Pork Soup Stock
Preparation:
1. Rinse packaged ingredients and drain.
2. Add to soup stock with remaining ingredients. Dried figs can be substituted for the honey dates, but use only five or six as they are sweeter and larger.
3. Simmer for at least two hours, the longer the better.
Note: Lo-Han-Kuo is also known as momordica. It requires a degree of force because the rind is rather hard. Keep in mind that neither the rind nor its seeds are edible. Also, care should be taken with the honey date because the pit is sharp.
In addition: Packaged ingredients for Ching Po Leung are sometimes identified as such in English, but more often than not, they are simply labeled Dried Assorted Vegetables. See the photograph with seven dried ingredients in the hard copy of this issue; it illustrates Dioscorea, lotus seeds, fox nuts, dried longan, dried lily bulb, pearl barley, and polygonatum. The pre-packed ingredients can be bought individually. I regularly add more of each to soup pots as I enjoy eating them.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720