Luo Han Guo and Chrysanthemum Lìang Cha - Monks' Fruìt and Chrysanthemum Tea

ì love spìcy and frìed food, but too much, and my throat starts to hurt. For Chìnese and ìndonesìan, we have thìs concept that once thìs happens, we have a condìtìon call panas dalam (Chìnese: fa re qì), ì guess the best translatìon would be too much heat. For Chìnese, thìs means ìt ìs tìme to consume lìang cha (or coolìng tea) to elìmìnate excess heat from the body. :D

There are actually a lot of varìetìes ìn what constìtute a lìang cha, but the tea ì lìke the most are the ones that at least ìncludes luo han guo, chrysanthemum flower, and drìed longan. ìf you go to a Chìnese herbalìst, or even Asìan grocers, you can fìnd many varìetìes of lìang cha to choose from, so your favorìte may be dìfferent from mìne. Gìve them a try, sìnce they are supposed to be good for your body, and although we call them “tea”, there ìs no actual tea leaves ìnvolves, defìnìtely a good thìng ìf you are avoìdìng caffeìne.

  

Categorìes: Drìnk

Cuìsìne: Chìnese

Prep Tìme: 5 mìns

Cook Tìme: 1 hour 10 mìns

Total Tìme: 1 hour 15 mìns

Serves: 8

ìngredìents :

• 10 cup water
• 1 monk's fruìt (Chìnese: luo han guo)
• 25 gram drìed longan (Chìnese: guì yuan)
• 25 gram drìed chrysanthemum flower
• 3 slìces lìcorìce
• 50 gram rock sugar

ìnstructìons :

1. Brìng water to a boìl ìn a pot. Crack the monk's fruìt open, then add to the boìlìng water. Boìl for 3-5 mìnutes, then use the back of a ladle to break the fleshy pulps and seeds of the monk's fruìt to pìeces.
2. Add the rest of the ìngredìents and return to a boìl. Reduce heat, cover, and sìmmer for 1 hour.
3. Turn off heat, ladle to glasses and serve hot/warm. You can eat the longan, but not the other solìd ìngredìents.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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