Hidden Treasure

This is the adult version of the Cod Onigiri which I made for Reyon. His onigiri is slightly different from mine because I didn't wrapped it with any filling, I just mixed the cooked sushi rice with mashed cod fillet then coat it with fish floss.

As you can see from the picture, my version of the Cod Onigiri is more colourful with different assorted design. I wrapped it with some cod fillet, cucumber and tomato cubes for that extra crunch.

Assemble the Cod Onigiri
1. Cook the sushi rice according to same method as Cod Fish Rice in my previous post.
2. When it is done, slowly removed the fish from the top of the rice and set aside.
3. Use the rectangle Onigiri mould, spread a layer of cooked rice, add a piece of the cod fillet, some tomato and cucumber cubes then top with rice, shape it into triangle shape.
4. You can assemble it with seedweed strips, sesame seeds or even coat with fish floss.

Notes:
a) You can season the cooked rice with some sushi seasoning to enhance the flavour of the rice.

Baked Mango & Salmon Salad

Salmon Baked Rice for Saturday Lunch and now we have Bake Mango & Salmon Salad using the remaining Salmon cutlet that I have left over from making the Salmon Bake Rice. Hahaha! This is one of the bad-point when preparing meal if there are less people at home as we tends to have some extra ingredient left over from making the previous dish.


This is a very refreshing and colouring dish there consists more than 5 colours: 1) Pink for salmon, 2) Yellow for mango and lemon, 3) Brown for Shimeiji mushroom and cashew nuts, 4) Green for cucumber and seaweed flakes, 5) Red for tomato 6) White for mayonnaise sauce and cheese. This dish is very easy to prepare all you need is about 15 - 20 minutes of cutting and baking time.

Ingredients: (serves 2)
8 Pieces of 1" cube size Salmon
1/2 Bundle of Shimeiji Mushrooms
1/2 Japanese Cucumber, cut into half cubes
1/2 Medium Size Mango, cut into cubes
1/2 Tomato, cut into 1/4 wedges
3 -4 Thin Lemon Slices
Some roasted Cashew Nuts
Some Japanese Mayonnaise Sauce
Some Seaweeds Flakes, optional
1 Tablespoon Shredded Cheese, optional

Methods:
1. Pre-heat a small saucepan with 1/2 teaspoon of olive and and stir-fry the Shimeiji for 30 seconds and remove, set aside.
2. Next lightly pan-fry the salmon cube for about 30 seconds on each side until it's almost cooked through, remove and set aside.
3. Arrange in alternate way using the salmon cubes, cucumber, mango, tomato, shimeiji mushroom, lemon and some shredded cheese in a baking dish.(refer to the 2nd picture, 1st row picture 2 and 3)
4. On the top layer, drizzle some Japanese mayonnaise, shredded cheese and cashew nuts then pop it into the toaster oven for about 5 minutes until cheese melt.
5. Serve it as a starter or side dish and you can sprinkler some seaweeds flakes on it.

Notes:
a) You can purchase those small packed of snack roasted cashew nuts from supermarkets.
b) Rinse and cut the Shimeiji mushroom into single stalk.
c) You can omit using cheese if you don't not have them or you are not a fan of cheese.
d) You can replace the mango with avocado cubes instead.....

Salmon Baked Rice

As you might notice that I always cooked with either salmon or cod fish that is because the flesh on these fish are much fine and tastier for my picky boy :) And he loves to eat either one of this fish whenever I come out with new ideas to cook them. Today's Special will be on Salmon again and we are going to make a simple version of Salmon Baked Rice without using any white or red sauce.

Yup... no hectic preparation of sauce involved. It's just some cooked rice, fresh salmon slices, shimeiji mushroom, egg and Japanese Mayonnaise sauce. That's it! With all these ingredients you can whipped up a Quick and Easy Salmon Baked Rice within 15 - 20 minutes.


From the pictures, you can see that i actually serves it with some extra baked butter corns, tomato wedges and drizzle some extra BBQ sauce on top of the baked rice to enhance the favour. Since there are no liquid sauce in this baked rice, I crack an egg in the middle of the rice to create some moisture from the egg white and yolk.

Ingredients: (serve 1)
8 slices of Sashimi cut Salmon
1/4 Bunch of Shimeiji Mushroom
1 Rice Bowl of Cooked Rice
1 Egg, optional
2 Tablespoons of Assorted Shredded Cheese
Some Japanese Mayonnaise
Some BBQ Sauce

Methods:
1. Cook the rice accordingly and get ready a 1 person serving size baking dish.
2. Drizzle about 1 teaspoon of olive oil in a small non-stick pan and stir-fry the shimeiji mushroom for about 30 seconds, remove and set aside.
3. Next spoon the cooked rice into the baking dish and arrange the shimeiji mushroom around the side of the baking dish.
4. Make a well in the middle and crack an egg into the hole.
5. Lastly arrange the salmon slices on top of the rice and spread the shredded cheese evenly on top the fish.
6. Before baking, drizzle some japan Mayonnaise on it and bake in a toaster oven for about 5 - 7 minutes.(depend on the thicken of the fish and how well cooked you want the egg to be)
7. Remove the bake rice from the toaster and drizzle some extra BBQ sauce on top and serve immediately.

Notes:
a) Rinse and cut the shimeiji mushroom into individual stalk from the bundle.
b) You can serve it with some baked corn, just removed the husk from the corn, wash and pad dry then brush it with some butter and baked in the toaster oven for about 10 minutes, turn occasionally.

Pooh Apple Tea-Cake

This is our Sunday afternoon Tea-Break which I specially made for Reyon using the Mini Pooh Silicon Mould that one of our friend bought for us from Japan. Since I have a few apples sitting in the fridge for some time, I decided to use ti to make this sweet and soft Pooh Apple Tea-Cake.


From the two pictures, which set of pooh do you prefer? The one with chocolate outline or the one without? As for me, I find that the colour of the end products are rather too pale compare to what it suppose to be. So I was joking with Reyon that these Mini Pooh is rather too fair and they need to go for some sun tanning........ :p

This Apple Tea-Cake is rather easy to make and it is sort of using the similar concept as the Mango Jam Cake where you put the filling in between the cake batter and bake. But before you start off with the cake batter you have to prepare the Candied Apple first. For my candied apple, I add in extra golden raisin and RUM to enhance the favour.

Ingredient For Candied Apple:
3 Green Apple, peel and cored
60g Sugar
2 Tablespoon of Golden Raisin
4 Tablespoons RUM(optional)
2 Tablespoon Water

Methods:
1. Wash, peel and cored the apple, then cut into small cubes and place all the ingredients into a small heavy-based saucepan and cooked over medium low heat for about 15 - 20 minutes.
2. Stir occasionally and cooked till the apples cubes are almost transparent (like picture 3 on row 2 shown above) .
3. Remove from the pan and set aside to cool.

Ingredients For Cake Batter:
260g Cake Flour
1 Teaspoon Baking Powder
180g Butter, soften
140g Sugar
2 Medium Size Egg
2 Green Apple, peel and grated
1 Tablespoon Lemon Juice

Methods:
1. Sift the flour and baking powder together and set aside.
2. Cream the butter and sugar together until pale and white. (after 5 minutes on medium speed)
3. Slowly fold in half of the flour mixture and give it a few stir till combined, then grate in 1 apple and lemon juice.
4. Give the mixture a few stir and then add in the second half of the flour and grate in the remaining apple and stir the mixture till well combine.
5. Next pipe or scold 1/4 of the batter into the muffin cup or mould then top with 1/2 Tablespoon of the candied apple and fill the batter to about 3/4 cup fill.
6. Bake in the preheat 180 degree oven for about 15 - 18 minutes, test it with a skewer around 15 minutes.

Notes:
a) This quantity fills about 12 medium size muffin cups
b) If you do not have any RUM, you can replace it with 80ml of Apple Juice

Cream Of Salmon & Mushroom Soup

Cooking western style of soup is never to be on my soup making list because I always have a concept that it will be a hard time to prepare western soup due to their list ingredients and cooking process. But today, I finally have the courage to try out this simple and easy Cream of Salmon & Mushroom Soup which require the most simplest list of ingredients in most pantry and fridge.


This soup come in just warm and nice for this rainy Sunday afternoon. It's so simple to prepare and yet it's full of nutrition with the combination of seafood and vegetables. This is also a healthy version without using Cream to thicken the soup base. In order to make this lunch more fulfilling, I served it with a few slices of butter toast.

Ingredients: (serves 2)
1 Small Piece of Salmon Fillet, around 150g
6 - 8 Small Button Mushroom, halves
1/2 Medium Onion, diced
6 Small Broccoli Floret

Seasoning & Sauce:
Some Olive Oil & Salt
10g Butter
1/2 Tablespoon Plain Flour
350ml - 400ml Fresh Milk

Methods:
1. Removed the skin from the salmon fillet, and cut it into equal cubes sizes around 1.5".
2. Rinse and peel off the skin from the button mushroom, halves it and diced the onion.
3. Blanch the broccoli florets in light salted water for about 30 seconds, removed and rinse with cold water.
4. Pre-heat a pan with about 1/2 tablespoon of olive oil, and pan-fry the salmon cubes for a about 1 minute on each side until cook through, season with pinch of salt during the process. Remove and set side.
5. Next add in another 1/2 tablespoons of olive oil, saute the diced onion until almost soft then add in the mushroom and stir-fry for a about 20 seconds and remove.
6. Use the kitchen paper towel to clean up the pan then add in the butter and saute on low heat until it melt completely then stir in the flour slowly and fry for a few seconds before gradually add in the milk and continue to stir till it thicken.(if the milk starts to turn into lumps don't worry, you can use a whisk to stir in or add in a little bit more milk to thin it)
7. When the salt is done, season it with some salt or stock cubes(if you prefer a stronger taste), then add in the broccoli, onion and mushrooms then give it a quick stir then return it to the heat for a few seconds.
8. Quickly at in the salmon and stir gently so as not to break up the cubes.
9. Remove from heat and served it with either butter or garlic toasts.

Notes:
a) If you don't like salmon, you can replace it with cubes chicken thigh/fillet.
b) You can either served it with toast or cooked pasta or spaghetti

Double-Boiled Snow Frog Jelly

Snow Jelly is an extract taken from the female of a frog species, which live in the forest of Jiang Baishan mountainous region in Northeast China. Known originally as "Hashima" a Korean name, it is now widely known in English as Snow Jelly. The product has been tested and found to contain high levels of protein (amino acids), minerals such as iron, phosphorus, magnesium and potassium as well as vitamins B1 and B2. Best of all, its cholesterol-free! The benefits of consuming Snow Jelly is to strengthen the internal organs especially the lungs and also for a healthier skin complexion. The benefits derived are similar to consuming bird's nest except that Snow Jelly is available at a fraction of the cost.

So for our Today's Special on Dessert, we will be having Double-boiled Snow Frog Jelly with soy milk and gingko nuts. Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from soy beans. Soy milk contains about the same proportion of protein as cow's milk. It has little saturated fat and no cholesterol, which is a benefit.

Ingredients: (serves 2 - 3)
3 Cups of Unsweetened Soy Milk(豆浆)
5g Snow Frog Jelly(雪蛤), soak till expand
15 - 20g Ginkgo Nuts(白果)
Rock Sugar to taste

Methods:
1. Rinse and soak the snow frog jelly according to the package instruction and remove any dirt accordingly. Drain and set aside.
2. Rinse and marinate the ginkgo nuts with about 2 teaspoons of sugar for about 15 minutes.
3. Bring the soy milk to boil then add in the ginkgo nuts and let it return to boil again.
4. Transfer the soy milk mixture into a double-boiled and double-boiled for about 30 minutes then add in the snow frog jelly(the soak and expand jelly) and rock sugar and continue to stew for another 20 - 30 minutes.
5. You can serve it either cold or warm.

Note:
a) Usually I bought the Snow frog jelly from "Hockhua Tonic(福华) " which they called it the Crystal Haishma (水晶雪蛤).
b) I used those pre-pack Ginkgo Nuts which can get from most supermarket in the vegetable chiller section.

Kiddy Picnic & Dinner Bento

Recently due to my busy working schedule and cloudy weather which is often rains in the early morning, Reyon and I have not being to our favourite Picnic for quiet sometime and that actually upset our little friend. He really missed the beach, the water and especially the shell picking......... So today, early in the morning, since the weather is pretty good..... we quickly get ready our Picnic Snack Bento and set off for the picnic(you can read more Here).


In this snack lunchbox, I include the some ready-bought pastries which I cut it into bite-size then for the bottom layout Reyon add in all his favourite snack items and tata...... we have our snack bento box ready in no time.

On Sunday afternoon, before we went out for a short shopping trip with Grandma, I also prepared a mini Dinner Bento upon Reyon's request. He wanted to have some assorted Mini Onigiri on the top layer then in the bottom layer, I gave him some extra Fish floss to go with the Onigiri, Chocolate and Crackers for Dessert. He loves this way of presenting his dinner and to our surprised he finished everything up within less than 15 minutes.

Bake Choco Banana With Prata Skin

Tata.... My 1st dessert upon the re-opening of Cuisine Paradise Foodblogs after the restructure of blog layouts. Have you ever tried the combination of chocolate and banana before. I guess most of you have tried Banana Chocolate Cake in most of the bakery shop before and the taste it perfectly well match right?


This afternoon I made this Bake Choco Banana with Prata Skin for our tea-break. I spread a thin layer of Nutella on a piece of frozen Prata Skin and wrapped it up with banana. After baking into golden parcel, I served it with some orange wedges and drizzle the banana parcel with some white chocolate and dust with chocolate powder. You can also served it with an extra scoop of ice-cream for a more sinful treats.

Ingredients:
1 Piece of Frozen Prata Skin
1 Medium Size Banana, not too ripe
Some Nutella Spread
Melted White Chocolate, optional
Orange Wedges
Some Strawberry Jam, optional
Cocoa Powder for dusting

Methods:
1. Spread a thin layer of Nutella onto a Frozen Prata Skin and place the banana on one end of the skin and roll it up like a sausage roll.
2. You can tuck in both sides of the pastry so that the chocolate will not leak out during baking.
3. You can baked in a pre-heat, 180 degree oven for about 10 minutes, turning about 5 minutes to bake it evenly and let it have a nice and even golden brown.
4. For my case, I baked it in a oven toast so it took a longer time to get the whole parcel evenly brown which is about 15 minutes.
5. When the parcel is slightly cool, arrange it on the place, drizzle it with melted white chocolate and serve with some extra orange wedges and strawberry jam.

Notes:
a) You can get any brand of frozen Prata Skin from any leading supermarket in Singapore.
b) If you don't prefer Orange wedges, you can serve it with any fruit of your choice.
c) If you wan it to cook in a faster way, you can cut the banana into slices and arrange on one side of the prata skin then fold the skin into half like a semi-circle and bake.

Double-Boiled Apple With Gingko Nuts

I believed most of you have heard or even tried the Double-boiled Chinese Pear with either Almond or White Fungus or even both before. It is actually a very good and effect sweet tonic drink to smooth the lungs and ease the phlegm if you are having bad cough. Usually Chinese Physician believed that there are two different types of cough which is the dry and cold cough. As in dry is mainly due to heat in our body due to lack of sleep or consuming too much heaty food.
Dried Figs(无花果)
It is rich in vitamins A & C, proteins and fibers. It strengthens the Spleen, lubricates intestines and helps with dry cough and sore throat. There are two types of figs, fresh and dried. Dried figs are usually used to make soup.

As for myself, I am consider as a weak body build so I cannot take too much of the cooling stuffs, so rather than using Chinese Pear (which is suppose to be cooling) I replace it with Apple which is neutral. The overall effect of this soup will still be the same but the different is it will not be too cooling for those who are having weak body function.

Ingredients: (serves 2)
1 1/2 to 2 Big Apple, cut into wedges
10 Gingko Nut(白果), pre-packed type
1 Tablespoon of Sweet & Bitter Almond( 南北杏)
2 Red Date(红枣), cut into wedges
1 Teaspoon Gou Qi Ji (枸杞子)
3 Dried Fig(无花果), cut into halves
800ml Warm Water
Some Rock Sugar, to taste

Methods:
1. Wash and cored and cut the apples into thick wedges, rinse the rest of the ingredients and put everything(except rock sugar) into a double-boiler and double-boiled in the slow-cooker on auto for about 2 hrs.
2. Remove the cover and add in the Rock Sugar and contine to double-boiled for another 30 minutes.
3. You can served it warm or cool and this is very effective for dry cough.

Notes:a) I used those big pinky type of Apple (refer to the picture above)

Mango Jam Cake

What about having some freshly baked Mango Jam Cake for Morning Tea using some Homemade Mango Jam and serve with a cup of tea. This little Mango gem is soft and cotton like for the cake texture, juice and fragrant for the mango jam and as well, topped with some almond flake which give it a nutty flavour when they combined together.

Homemade Mango Jam

The name Mango is from the Malayalam word 'Manga' which was introduced to Europe from Calicut by the Portuguese in late fifteenth century during the spice trade. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivate. Mangoes are used in chutney; Western recipes are often sweet and so use ripe mangoes, but in the Indian subcontinent is usually made with sour, unripe mangoes and hot chilis or limes.

Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids

After the Strawberry and Plum Jam, Tracy and I are kind of into jam making craze so on the 3rd batch of trial. We decided to test it on Mango which is commonly found in the local fruit stall. But I guess you won't be able to find mango jam or mango chutney in Singapore. So if you are a mango lover why not test out this lovely mango jam and you can use it for cakes or tarts filling too..... Like eg. I used this Mango Jam to make Mango Jam Cake.

Ingredients: (make about 250g jam)
3 Medium Size Ripe Mango, about 2 cups of cut fruits
1/4 Cup of Sugar
1 Tablespoon of Lime Juice
1 Lime Rind

Methods:
1. Peel and cut the mango into small cubes and combine all the ingredients in a heavy duty saucepan and cook on medium heat, stirring in between.
2. The sugar will melt and the fruit will break down within 5 - 7 minutes (refer to the picture above).
3. At first, the mixture will be soggy and watery but after another 5 minutes or so, it will bind together into solid and smooth texture.(the whole process takes about 15 - 20 minutes, remember to stir in between to prevent it getting burnt)
4. Turn off the heat and let it cool completely and store in a clean jar and store in the fridge.

Notes:
a) The taste and fragrant of this mango jam will varies from the type of mango that you use.

Homemade Plum Jam

Nothing beat the Freshly Homemade Jam using fresh fruits as you can control the amount of sugars as well as no preservative is added during the making process. After the Strawberry Jam making, Tracy and I continue to experience with different kind of fruits to make jam for our kids. Do you believed that I made these Plum Jam in just less than 30 minutes late in the night after hearing Tracy great comments on her Plum Jam :)

As you can see from the picture, the process of making Plum Jam is actually more or else the same as making Strawberry Jam. The Plum Jam actually thicken faster and the texture is more gel like compare to strawberry jam due to the pectin in it. If you like those a bit sweet and sour taste jam, do give this a try......

Ingredients:
5 - 6 Sweet Red Plum
1/2 Cup Sugar
1 Tablespoon of Lime Juice

Methods:
1. Wash and stone the plum then cut it into small cubes and place together with the rest of the ingredients in a heavy based saucepan and cook over medium heat till it boil.
2. Place a saucer into the freezer to chill as you'll need this when you come to test the setting point of the jam.
3. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary.
4. Cook about 10 minutes, until mixture begins to look syrupy and thickens slightly. 7
5. Spoon ½ teaspoon of the hot mixture onto the cold saucer and let it rest for 30 seconds. Tip the saucer to one side; jam should be a soft gel that moves slightly.
6. If mixture is thin and runs down side of plate, the gel is too soft. Cook jam 1 to 2 minutes longer, stirring constantly and repeat the test again.
7. Once the mixture is stiff enough remove from the heat and start filling the jam bottle.

Notes:
a) Don't be panic if you happen to see some water or juice form when cooking the fruits. It will evaporate and thicken when continue to cook.

Baked Plum & Rum Cake

I had never being a fan of "Plum" before until Tracy gave me the Plum Chutney and I started to fall in love with it. I find that these little plum taste even better when baked or even made into Plum Jam. In this recipe I would like to share with you on how to make use of plum which is in season to make it into a mini plum cake that will melt in your mouth and taste sort of like Baked Japanese Cheesecake.

You can use any kind of plum that is in season either red or black. For this recipe, I happen to have these sweet red plum in the fridge so I decided to try out this recipe. The texture of the cake is very soft, fine and cotton like and guess what, most of my friends who tried it comments that it taste like baked cheesecake despite that there is isn't any cream cheese content.

Ingredients: (makes about 15 mini cakes)
80g Butter, room temperature
60g Sugar
1 Medium Size egg, lightly beaten
100g Plain Yogurt(thick creamy type)
100g Cake Flour
1/2 Teaspoon Baking Powder
Apricot Glazing Gel, (Optional)

Methods:
1. Sift the flour and baking powder in a mixing bowl and set aside.
2. Cream the butter and sugar till creamy and white (about 5 mins), then slowly add in the egg mixture in 2 addition after beating into the butter mixture.
3. Next add in 1 tablespoon of the RUM mixture, 1/3 of the plain yogurt and 1/3 of the flour mixture and beat well.
4. Repeat the procedure until all the mixture is used up.
5. Next spoon or pipe almost 3/4 full of the batter into the cup case and top it with one or two slices of the RUM plum.
6. Repeat for the rest of the cup till all the batter use up.
7. Baked in the preheat 170 degree oven for about 15 - 18 minutes depending on the size of the cake.
8. When the cakes are slightly warm, brush the top with some Apricot glazing to give it a shiny look.

Plum Topping:
3 Red Plum, cut into wedges
50ml RUM
2 Tablespoons Brown Sugar

Methods:
1. Cut the plum into wedges of 6 each and mixed well with the RUM and brown sugar and set aside in the fridge to absorb the favour for at least 30 minutes.
2. Removed the plum wedges from the RUM mixture and drain well to remove any excess liquid then reserved the RUM mixture.

Note:
a) You can get either Pauls - Natural Yogurt or Farmers Union Greek Style Yogurt.
b) If you do not have any Apricot Glazing Gel, you can replace it with 4 tablespoons Apricot jam that is warm up with 1/2 tablespoon for hot water in microwave up medium heat.

Homemade Strawberry Jam

Since Strawberries are in season now and the supermarkets are also having sale on it. I decided to grab a few boxes of fresh strawberries to try making some Strawberry Jam. To my surprised they really turn out well and it taste fruit and fragrant and you can also control the sweetness of the jam. The different between these two is Jam is made from chunk or slices of fruit pieces. Preserves are made from whole fruit, or at least larger pieces.

Pan-fry Chicken With Strawberry Jam Sauce

I didn't realised that actually making Strawberry Jam is so fun and easy until I gave it a try over the weekend break. These homemade jam is so fresh and tasty from the fresh strawberry that is in season. You can read more on my making process of the jam at this link.


Other than serving these freshly made jam on the usual toast or pancake, I decided to try using it to make a dish. I marinate the boneless chicken thigh with some strawberry jam and orange segment to with it.

Ingredients: (serves 2)
2 Boneless Chicken Thighs
2 Tablespoons Of Strawberry Jam
1/2 Tablespoon Orange Juice
Salt and Pepper

Methods:
1. Wash and trim the fat on the chicken thighs, pat dry and marinate it with all the ingredients and set aside in the fridge for at least 30 minutes or more.

2. Preheat a frying pan with some olive oil, drained the chicken thighs well then pan-fry it with skin side down for about 5 minutes(depend on the thickness and size) then turn over to cook the other side.

3. When both side are cooked through with slight brown in colour, remove and arranged on serving plate.

4. Prepare the sauce and drizzle it together with the fruits over at the side of the chicken.

5. Served with extra vegetables, salad or mashed potato.

Sauce Ingredients:
80ml Orange Juice
6 - 8 Orange Segments
2 Fresh Strawberries, cut into thick slices
1 Tablespoon Of Strawberry Jam

Methods:
1. Place all the ingredients except the orange in a small saucepan then simmer till almost boil then add in the orange segments and stir till it begin to boil again.

Double-boiled Chinese Pear

It had being quiet sometime for me to post topic relating to soup since my last post on making Lotus Root, Pumpkin and Pearl Bean Soup in May 2008. Today's Soup will be Double-boiled Chinese Pear, it more for nourish of lungs and ease of dry cough. My dear son has being having bad cough for the past one week and after completing his medication he still doesn't seems to have much improvement and the cough is also getting worst. So rather than continue with the western medication, I decided to make him this remedial for cough using some of the Chinese herbs shown below.

Sweet & Bitter Almonds(南北杏), Apricot Seed
Warm. Influences the lung and large intestine channels. Stops cough and moistens the intestines. Commonly used to treat dry cough and constipation.

Chuanbei Mu(川贝母)
Cool. Influences the heart and lung channels. Dissolves phlegm and dissipates nodules. Commonly used to treat chronic cough with yellow or bloody phlegm that is difficult to expectorate.

Gou Qizi(枸杞子), Chinese Wolfberry
Neutral. Influences the liver, lung and kidney channels. Nourishes the essence, brightens the eyes, enriches Yin and moistens the lungs. Commonly used to treat anaemia, sore lower back, vision problems and long term cough.

Sha Shen(沙参)
Cool. Influences the lung and stomach channels. Stops cough, generates fluids and nourishes the skin. Commonly used to treat bloody cough, dry mouth and throat, and dry, itchy skin.

I have made this soup continuous for two days with two different methods. The 1st method will yield a more concentrated amount as I have put some of the ingredients within the pear shell and double-boiled it for it fullness effect. While 2nd method I just placed all the ingredients in a double-boiled and make a more dilute soup. Both me and my dear son prefer the 1st method as it is more sweet, fragrant and concentrated on it's content.

Ingredients: (serve 1)
1 Big Chinese Snow Pear,雪梨
1 Teaspoon of Chuanbei(川贝母) powder
1 Red Date(红枣), removed seed
1 Teaspoon Rock Sugar,冰糖
1 Teaspoon Sweet & Bitter Almond(南北杏)
5 - 8 Gou Qizi,枸杞子
About 80ml - 100ml Of Drinking Water

Methods:
1. Wash the snow pear and cut a small portion off on top and use a spoon to scoop out the core and the flesh to make a pear cup.
2. Wash the herbs and put it into the pear cup together with the rock sugar and Chuanbei Powder.

3. Place the pear cup into a double-boiled then top water to the rim of the pear cup. (do not put any water inside the double-boiler that contain the pear)
4. Double-boiled it for about 2 to 3 hours in a slow cooker and served warm or you can double-boiled it over a stove in a pot for about 30 - 45 minutes over low heat.

Note:
a) Chuanbei powder can get from most Chinese medical hall. Usually I will buy $5 and ask them to grind into powder. If for kid consume it can be divided into 4 serving amount, you can check with the person in the medical hall for more details.