Orange & Lychee in Ginger Syrup (Loy Gaew)

Currently in love with ginger tea.. so this sounds especially fantabulous :)

FROM CHEZ PIM (ChezPim.com)
(makes 8 servings)
3cups sugar
1tsp salt
1 5-inch piece ginger, peeled and thinly sliced
1/4cup tightly packed shredded fresh (or frozen & defrosted) coconut
6 medium oranges, peeled and sectioned(You can use a mix of oranges & kamquats or any other citrus.)
2 1/2 cups peeled & seeded fresh lychees, or 2 20-ounce cans lychees, drained
Handful of chopped mint (optional)
3cups crushed ice
Directions:
1) In a small saucepan, combine the sugar, salt, ginger & 4 cups of water.
2) Bring to a boil, then reduce heat to low & simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
3) In a skillet (or wok) over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
4) In a large bowl, combine the oranges & lychees.
5) Remove & discard the ginger from the syrup & pour the syrup over the fruit.
6) Mix in the mint & chill.
TO SERVE:
7) Spoon the fruit mixture into 8 small bowls. Add about 2tbsps crushed ice to each bowl and top w/ toasted coconut. Serve immediately.

http://www.chezpim.com/blogs/2007/03/cold_orange_and.html

Raisin Fruit Soup (Rosinakissell)

raisins were my childhood treat, so this sounds like a delicious way to liven up an old favorite :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)

(makes 4 servings)

200g seedless raisins
1.5L of water
sugar, to taste
1 cinnamon stick
3tbsp potato starch or cornstarch/cornflour
Directions:
1)Wash the raisins & soak in a bowl of boiled water overnight (the latter is not absolutely necessary, but it shortens the cooking period).
2)Place raisins & water into a saucepan & bring into a boil.
3) Season with sugar (careful here, as raisins are naturally sweet), throw in a cinnamon stick.
4) Simmer on a medium heat until raisins are all plump & softened.
5) Mix the starch w/some cold water & pour into the raisin soup, whisking constantly to avoid clumps. (If using potato starch, remove the saucepan from the heat the moment it starts to bubble lightly again. If using corn starch/cornflour, bring into a boil & simmer for couple of minutes.)
6) Pour into dessert bowls & sprinkle some sugar on top.
7) Serve with whipped cream, curd/farmer's cheese cream or softened vanilla ice cream.

http://nami-nami.blogspot.com/2009/03/rosinakissell-aka-raisin-fruit-soup.html

Apple-White Fungus Soup

yes, fungus in a dessert.. looked super intriguing

FROM PIGGY'S COOKING JOURNAL (piggyscookingjournal.com)

8g white fungus

2 apples (peeled and sliced)

1/2 piece tangerine peel

1/4 piece star anise

1/2 cinnamon stick

60g rock sugar

60g honey

1tbsp lemon juice

1L water

Directions:

1) Soak the white fungus until softened, cut into small pieces.

2) Boil the water, add in white fungus and cook for 30min.

3) Add in the rest of ingredients (except lemon juice) & cook for another 30min.

4) Remove tangerine peel, star anise & cinnamon stick from the soup.

5) Add in lemon juice, let the soup cool to room temperature then keep it in the fridge for a few hours. Serve.

http://www.piggyscookingjournal.com/2007/10/apple-white-fungus-soup.html

Cold Dessert Soup w/Winter Squash, Orange, Star Anise & Ginger

squash soup for dessert? only believing it because i have a soft spot for squash, and i think the idea of soup for dessert is so cool

FROM LUCULLIAN DELIGHTS (lucullian.blogspot.com)
(makes 3-4 servings)
10-5 oz winter squash, diced
2-1 cups water
4 or more star anise
juice of 3 small oranges
sugar or honey, as much you like
fresh ginger, grated or finely chopped
Directions:
1. Simmer the winter squash in the water & star anise for about 15 minutes.
2. Take out the anise & then run the rest in a blender until smooth.
3. Add sugar, stir & leave it to cool down.
4. Add orange juice and as much ginger you feel like.
5. Put in the fridge to get really cold.Serve.

http://lucullian.blogspot.com/2008/11/cold-dessert-soup-with-winter-squash.html