Gourmet Herbal Cuisine Workshop
Orchard Hotel Singapore


 Presented by:
Chan Kwok
Hua Ting Chinese Restaurant

Double-Boiled Cream of Apricot Seed
with Egg Whites


  Serves 2
  INGREDIENTS
200g
300ml
10
 apricot seeds, rinsed
water
egg whites
  Syrup
300ml
300g
 water
rock sugar, crushed



Method:
1.
Place the apricot seeds and water into a blender and blend to a smooth paste. Strain the paste and then mix with the egg whites. Set aside.
2.
Bring the fresh water to a boil and add in the rock sugar, stirring continously until it has completely dissolved. Mix the syrup into the apricot seed mixture and then strain the mixture again into a heat-proof bowl.
3.
Double-boil the apricot seed mixture over medium heat for about 15 to 20 minutes.
Herb Benefit
Apricot Seed
Warm. Stops cough and moistens the intestines. Commonly used to treat dry cough and constipation.