Summer's here and the humidity has risen to unbearable levels. Our bodies feel heavy, our joints and muscles are sore, we feel hot and exhausted. According to Chinese Medicine, these are the consequences summer's hot and damp weather has on our bodies. Carrying over from one of my earlier articles, The Benefits of Chinese Herbal Teas, this month I will feature simplified recipes with minimal ingredients and steps, chosen for their simplicity and easily accessible ingredients to neutralise the ailments summer weather has on our bodies, and to attain a lightness and coolness internally with the help from the Soup Fairy herself, my mother. 

You may want to refer back to my earlier article to recap on some facts regarding Chinese medicine and the symptoms of heatiness and dampness, its effect on the body, a list of suitable drinks and medicinal herbs, and two simple recipes fit for this weather.

Luo Hon Guo Cha 羅漢果茶 

Luo Hon Guo or monk fruit has long been regarded as a longevity fruit. The dried fruit is said to expel excess heat from one's body, combat chronic cough and throat inflammation, nourish the lungs and internal organs, relieve 'fire' build up in the liver, remedy bad breath, as well as ease constipation. Now you know why it's recalled as the longevity fruit. It is also an excellent thirst quencher and used to alleviate the symptoms of heat stroke and thirst. This may sound counteractive, but our organs may need some nourishment as having the A/C on 24/7 can be drying to the organs and skin. Ideal for those who smoke, drink heavily, and lack sleep.

The fruit is 300 times sweeter than sugar, and used as a natural sweetener for the diabetic. This non-bitter drink is suitable to be drank regularly, and for all members of the family except for those who are menstruating or/are pregnant or just had a baby. 

Smash washed Luo Han Guo with the back of a big knife until the shell is broken exposing the insides (available at Chinese Herbal Shops) Bring 1.5 litres of water to a boil. Add the prepared fruit. Boil at medium heat for 20 min. Strain, and enjoy hot or cold.

For those who have never tried Luo Han Guo, I'd suggest using only half the fruit to see if the taste is acceptable. It is available at Chinese Herbal Shops, make sure you ask for a fresh one. One simple test is to drop it on the table, and if it bounces like a ball, than it's probably old as the seeds inside are too dry. Or shake it, and if the seeds inside seem to actively move around, then it's old. If it's still fairly fresh, the seeds inside will be heavy, giving it less buoyancy. The medicinal benefits lies inside the shell so make sure you get a fresh one.

Wintermelon and Barley Soup 冬瓜 薏米湯 

Excellent for expelling heatiness symptoms and dampness. Can be enjoyed for all members of the family, of course, except for those who are pregnant an/or menstruating. A light soup for hot days.

Take one 'rump' of already carved wintermelon from the wet market/local grocer, rinsed and skin scrubbed, seeds removed, cut into large chunks, plus: 500gms lean pork, but into large chunks, 750gms pork bones (optional), ½ cup Barley Seeds 薏米, washed and soaked in water for 1 hour, 3 dried sweet dates 蜜棗, rinsed and boil 4 litres of water in a tall stock pot. 

In a separate pot, place lean pork and pork bones in a pot of cold water that just covers the pork. Once the water boils, allow 2 more minutes for the water to boil with the pork and bones to excrete fat, dirt and blood. Discard the water and wash the pork and bones. Discard the barley's soaking liquid. 

Once the tall pot of water boils, place all ingredients into the pot. Turn the heat to high until water boils again, turn down the heat to medium. Simmer for 2 hours. Season with salt to taste. 

Note: Adding the pork bones will make the soup more flavourful.Barley is a diuretic so avoid this soup close to bedtime.

Gingko and Beancurd Sweet Soup 白果腐竹糖水

A lovely summer dessert that's cooling and rejuvenating. This is also one of my favourite tong sui (sweet soup) to have and make.

A handful of Gingko Nuts (available at Chinese Herbal shops), plus: 3 sheets of dried beancurd, soaked in warm water to soften, ½ cup Barley (optional), washed and soaked in water for 1 hour, Rock Sugar, 2 eggs, whisked but not to the point the whites and yolk are completely blended together.

Smash the shelled gingko nuts with a hammer/clever. Blanch the gingko in boiling water for approx. 5 minutes. Pour into a cold water bath and peel off the brown skin immediately. Stick a skewer/toothpick through the gingko lengthwise to push out the inner bitter core. Discard both the soaking liquid from the beancurd sheets and barley. Bring 2.5 litres of water to boil. Add gingko nuts, pre-soaked beancurd sheets (reserve a ¼ of a sheet of beancurd for later), and barley.

Boil at high temperature with lid off to break up the beancurd sheets and bring out the flavours of the gingko nut, approx. 8-10 min. Once the liquid resembles soy milk (the liquid has turned milky, and the beancurd can't be found), lightly press the gingko with the back of a ladle to release more flavour. Turn heat down to medium and cover with lid. Be careful the liquid may boil over. Simmer for 20 minutes. Break up the reserved beancurd to small pieces, approx. the size of a $5 coin.  Add to the sweet soup. Add rock sugar to taste.

Bring to a rolling boil again. Turn heat off. Pour in whisked egg; stir quickly to create ‘dan fa' (‘egg flower' aka ‘egg drop'). Can be enjoyed hot or cold the next day if you wish.

Note: Avoid buying the beancurd sheets from the wet market as they tend to be tough and harder to breakdown. Buy from your local grocer as those varieties are thinner and more fragile. This dessert can be enjoyed in the winter too, just add two pieces of smashed ginger. This is a common and popular Chinese dessert easily ordered at Tong Sui (Sweet Soup) shops.