Today is the second day of the Chinese New Year. A Chinese dessert will be appropriate. I picked this almond soup as it is not only with a fantastic taste but also bears medical benefits: minimises slime, tames Asthma and coughing and lubricates intestine. It is not the western almond but the Chinese version, apricot kernel. It is further divided into sweet (南杏) and bitter apricot kernel (北杏).
Amond is related to ‘give birth’ in Europe and Asia cultures. Italians will sprinkle almonds to the wedding attendees after the ceremony. Greeks will give a pack of sweet almonds to friends and relatives after the wedding. Indian women eat almonds during the pregnancy.
3/4 cup sweet apricot kernel
2 tablespoons bitter apricot kernel
6 cups water
100g rock sugar
3 egg whites
Soak the sweet and bitter apricot kernels overnight
Put the kernels and 4 cups water in a blender and grind for about 1 minute (the length depends on individual blender)
Pour the mixture and 2 cups water in a pot. Cook until reaching the boiling point. Lower the heat.
Slowly pour the egg whites into the mixture and blend well
Cover the pot for 1 minute
Next, enjoy the heavenly dessert while warm. Kung Hei Fat Choi!
Note: This recipe is from a famous cookbook author Jiang Xian Zhu