Herbal Drink To Prevent Influenza A (H1N1)

提高免疫功能茶
材料：
黄芪10克
防风10克
白术10克
银花10克
生甘草5克
滚水500毫升

做法：
将所有药材材料磨成粗末装入药袋，放入茶壶中用滚水冲泡当茶喝（饮完后可再加水）。

功效：
振奋卫阳，抵御外邪，提高免疫功能。

Immune Booster Drink

Ingredients:
10g huang qi
10g fang feng
10g bai shu
10g yin hua
5g fresh licorice root
500ml boiling hot water

Method:
Mill above into fine powder-form. Place into a cloth sachet. Pour in boiling hot water. Drink as tea. Can add in extra hot water to refill drink.

Herbal properties:
It is promoted as an immune system booster.

防流感凉茶配方
材料：
桑叶12克
菊花12克
枇杷叶12克
葛根15克
生薏仁15克
芦根15克
连翘12克
大青叶15克
银花12克
藿香10克
鱼腥草12克
甘草6克
清水2公升（2000毫升）

做法：
将所有材料以大火煮15分钟即可服用。

用法：
每日1剂，连服3日。小儿酌减，孕妇、脾胃虚寒者遵医嘱。
功效：
清热化湿，透表达邪。此药茶适于体质壮实或平素烟酒过度的人群。


Drink To Prevent Flu

Ingredients:
12g mulberry leaves
12g dried chrysanthemum
12g loquat leaves
15g ge gen
15g raw Chinese barley
15g lu gen
12g lian qiao
15g da qing ye
12g yin hua
10g huo xiang
12g yu xing cao
6g licorice root
2 litres (2000ml) water

Method:
Combine ingredients. Boil over high heat for 15 minutes.

Dosage:
Drink once a day, continue for three days. Give children a smaller dosage. Not suitable for pregnant women or those with a cold stomach.

Herbal properties:
To clear excess heat, eliminates dampness from the body. Drink is suitable for those who smoke or drink a lot of alcohol.

以上兩個藥方，是張慧蘭醫師與南京江蘇省中醫院孫偉教授研究的藥茶。

張慧蘭醫師與孫偉教授

Heart-Shaped Coconut Filling Buns

Ingredient: (for 8 pieces)
400g basic sweet bread dough (see lelow)

For filling:
100g fresh white coconut shreds
40g white sugar
40g palm sugar (chopped)
2 tbsps dried black sultanas

For glazing: (mixed together)
½ egg
Pinch of salt

Method:
1. Scale dough at 50 grams. Rest them for 10 minutes.
2. Fry coconut shreds, white sugar, palm sugar till sugar has dissolved. Dish up to cool. Mix in dried raisins.
3. Flatten no.(1), spoon in some filling of no.(2). Seal and flatten. Fold into half, fold again into half. Make a halfway slit in the centre (not through). Join the inner side upwards to form a heart shape. Repeat rocess an proof buns for 30 minutes.
4. Glaze no.(3) with egg wash. Bake in a preheated oven at 180°C for 10-15 minutes.

Basic Sweet Bread Dough
Ingredient
A: 1kg high protein flour
15g milk powder
150g caster sugar
10g salt, 2 eggs
90g condensed milk
430ml full cream milk
1 tsp bread improver
30g instant yeast

B: 140g butter

Method:
Combine ingredient (A) together in a mixer. Process on low speed for the next 12-15 minutes. Add in ingredient (B). Continue to process for another 5 minutes. Dough should have a shiny surface and an elastic touch. Remove dough, knead into a dough cover with a piece of damp cloth in a big bowl for 30 minutes. Once doubled in size, it is ready for use.

Red Rice Wine Yeast Unique Duck Fookchow-style 福州红糟鸭

Ingredients:
1 whitish skin duck (approx 2 kg, discard head & feet, halved the bird)
1 tbsp red rice wine yeast (read tips)
1 stalk spring onion (cut into sections)
5 slices old ginger
2 tbsps white granulated sugar
1 tsp salt
500ml water (2 standard cups)

Marinade: (mixed together)
2-3 tbsps red rice wine yeast (read tips)
1 egg (beaten)
1 tbsp minced garlic
1 tsp salt
¼ tsp MSG
1 tbsp red rice wine
2 tbsps oyster sauce
1 tsp white granulated sugar
2-3 tbsps tapioca flour

For garnishing:
Some Chinese coriander
Some spring onions

Method:
1. Heat a wok with three tablespoons of oil. Sauté ginger slices, spring onions. Add in red rice wine yeast, sugar, salt. Place in duck halves and toss with the fried ingredients meanwhile, add in water and bring to a gentle boil. Cover wok and braise contents for 30 minutes until gravy is reduced. Uncover once in a while to stir contents and prevent them from getting burnt.
2. Turn off heat, pour no.(1) into a casserole or soup plate. Steam for one hour. Cool duck then debone. Soak up oil from gravy with some servittes, retain gravy.
3. Coat no.(2) with marinade. Leave aside for half hour to one hour. Deep-fry boneless duck in oil until skin turns crispy. Remove duck.
4. Chop no.(3) into pieces. Drench gravy of no.(2) on top. Garnish, serve hot.

Tips: Red rice wine yeast is the residue obtained after filtering red rice wine. Suitable for cooking meat, poultry or mee-suah dishes. You can buy filtered wine yeast and red rice wine from Fookchow shops, stalls or eateries in Peninsular Malaysia.

Note: This is a delicious Fookchow dish, well-received in Sibu. It has attained status of being a festive item.

材料：
白鸭1只（大约2公升，头脚不用，切成两半）
红糟1汤匙（看贴士）
青葱1棵（切段）
老姜5片
白糖2汤匙
盐1茶匙
清水500毫升

腌料：（混合均匀）
红糟2-3汤匙（看贴士）
鸡蛋1粒（打散）
蒜茸1汤匙
盐1茶匙
味精1/4茶匙
红酒1汤匙
蚝油2汤匙
糖1茶匙
薯粉2-3汤匙

装饰：
芫荽少许
青葱少许

做法：
1. 镬里热油3汤匙，炒香姜片及青葱，加入红糟、糖及盐，放入鸭块拌炒翻动，注入清水煮 滚，加盖焖煮半小时至汁浓稠，间中不时开盖翻炒一下以免粘底。
2. 熄火，将（1）移入盆内大火蒸一小时，待凉取骨，将浮在酱汁表面的肥油以吸油纸吸掉， 保留酱汁，待用。
3. 将（2）的鸭肉以腌料腌半至一个小时，投入油镬炸至酥为止，捞起。
4.切块排盘，淋入酱汁及装饰，乘热享用。

贴士:红糟是酿制好的红酒剩下的酒渣，适合用来烹煮肉类，如：鸭肉、鸡肉或猪肉。
注: 每逢佳节喜庆，这道菜是诗巫福州人必备佳肴。