Paradox Blog

The weather had barely turn cold but the flu bugs and the cold germs had already taken its victims. With those office windows shutting tight and those kids sharing there germs in school, the flu and cold seasons will linger on for several months to come. Our best defense, besides a flu shot, is ingesting those vitamins C, garlic and onions to boost our immune systems and kill those germs in our digestive systems. Garlic and onions may have an after taste but they are also potent in killing germs. Have plenty of them and chew a tea leafy after if you want to ward off those cold germs and flu bugs. But if you are already under the flu, have some chicken soup to sooth, and some ginger to sweat out the germs.

Yam and Ginger Sweet Soup

1 large yam or sweet potato, peeled and cut into chunks
10 slices of ginger
1/4-cup rock candy or brown sugar
3 cups of water

Put together all ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until yams are tender. Serve warm. Make 4 one-cup servings.

Lemony Chrysanthemum Tea

1 oz. dried chrysanthemum flower
1 large lemon
4 cups of water
4-tblsp of honey or brown sugar or rock candy

Boil chrysanthemum with 4 cups of water. Add honey or sugar. Turn off heat and let it stand for about 20 minutes. Squeeze lemon juice into separate container. Right before serving mix lemon juice into chrysanthemum tea. Serve warm. Make 4 one-cup servings.

Chicken Soup

1 game hen 
10 dry shiitake mushrooms, soaked in water
2 slices of ginger
2-tblsp cooking wine
1 tblsp salt
8 cups of water

Bring a pot of water to boil and blanch chicken for 30 seconds. Discard water. Put together all listed ingredients, and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Let stand for 10 minutes. Serve warm. Make 10 one-cup servings.

Garlicky Cabbage

4 cloves of garlic, crushed or cut into slices
1 small cabbage, break into pieces
1 tblsp of oil
2 tblsp cooking wine
1 tblsp of vinegar
1/2 tblsp sugar
salt and pepper

Heat oil, stir in garlic. Add cabbage, vinegar, cooking wine and sugar. Cover and cook for 3 minute. Uncover and stir to mix. If you like your cabbage tender, you can let it cook for another 2 minutes.  Serve warm. Make 4 1/2 cup servings.

Onion Omelet

1 large onion, julienned
4 large eggs, beaten well
3 tblsp cooking oil
salt and pepper

Heat 1-tblsp of oil, slightly braise onions and set aside. Mix onion into egg mixture. Heat 2-tblsp of oil and pour in egg mixture. When bottom of mixture begins to solidify and turn brown, flip omelet over to brown the other side. Serve warm. Make 4 3/4-cup servings.