Ingredient and Portion
Double boiled Hashma in smoked coconut 椰皇燉雪蛤
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From melanie Submit
Hashma is the fat extracted from the body of a frog. Although it is quite coastly, it is nonetheless a more economical option to bird's nests, which are both known to be a very nourishing food.
Novice
200 mins
Hashma 20g
smoked coconut 1pc
Some white fungus
smoked coconut 1pc
Some white fungus
Seasoning
Rock sugar to sweeten
Method
Soak hashma and white fungus seperately in water.
Remove any dirt in hashma.
Cut white fungus into smaller pieces, and drain away excess water.
Bring some water to the boil, add in ginger slices and green onion, and boil hashma for 1 minute. Take out and drain well.
Cut open the smoked coconut, pour the juice into a double boiler, put in white fungus,hashma an some rock sugar. Double boil for about 2 hours.
Remove any dirt in hashma.
Cut white fungus into smaller pieces, and drain away excess water.
Bring some water to the boil, add in ginger slices and green onion, and boil hashma for 1 minute. Take out and drain well.
Cut open the smoked coconut, pour the juice into a double boiler, put in white fungus,hashma an some rock sugar. Double boil for about 2 hours.
Tips
Note that hashma and white fungus will bith expand in size after soaking in water. Do not soak too much at a time.
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