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Do you have a favorite soup to order in a Chinese restaurant? For the longest time, my parents always get Apple Soup (???) whenever we go to one. The restaurant version almost always have fried fish with it instead of chicken, but I never really like the fish, so I use chicken when I make the soup at home. For that matter, I am not even sure what fish they use LOL ??
Chinese Apple Herbal Soup Ingredients Since this soup is not as common as Chinese chicken herbal soup or Chinese six herbs soup, I never find pre-packaged soup packets for this. I hope the ingredients photo gives a good idea on what each ingredient look like in case you are interested to hunt them down on your next visit to Asian grocers or Chinatown 
Chinese Apple Herbal Soup 2 liter (8 cups) water1 small chicken (Indonesian: ayam kampung), skinless is better, cut into 4-8 pieces15 gram solomon seal rhizome (Chinese: yu zhu)10 gram Chinese yam (Chinese: huai shan)10 gram dried longan (Chinese: gui yuan)10 gram American ginseng4 red dates/jujube (Chinese: hong zao)5 figs (*)2 Fuji apples, peeled, cored, and quartered5 gram goji berries/wolfberries (Chinese: gou gi zi)1 teaspoon salt, or to tastePlace water, chicken, solomon seal rhizome, Chinese yam, dried longan, American ginseng, red dates, and figs in a pot. Cover, bring to a boil, lower heat, then simmer for 1 hour.Add apples, and simmer for another 45 minutes.Add goji berries, and simmer for another 15 minutes.Add salt, adjust to suit your taste.Turn off the heat, transfer to serving bowls, and serve hot or warm.(*) The Chinese usually use the dried version for making soup, but you can use fresh figs as well.
Chinese Spareribs with Shallots Chinese Spareribs with Shallots1 kilogram pork spareribs? cup soy sauce1 tablespoon Shaoxing wine3 tablespoon oil150 gram shallot, peeled and sliced2 star anise1 inch ginger, peeled and sliced1 tablespoon dark soy sauce2 cup water2 tablespoon rock sugar, or to tastesalt, to tasteIn a mixing bowl, marinate spareribs with soy sauce and Shaoxing wine. Cover with a saran wrap, and refrigerate for at least 2 hours (overnight is okay too).Heat oil in a frying pan, and sauté shallot until brown and fragrant.Add the spare ribs, reserve the marinating sauce, and fry until both sides are golden brown.Add the reserved marinating sauce, star anise, ginger, dark soy sauce, and water. Bring to a boil.Reduce heat, cover with a lid, and simmer for 1 hour, or until the meat is fork tender. Stir every so often.Add rock sugar. Adjust the taste by adding more rock sugar and/or salt to taste.Turn the heat to high, then cook until the sauce thickens and glaze the spareribs.Turn off heat, transfer to a serving plate, and garnish with the chopped shallots. Serve with steamed white rice.
For lovers of all thing spicy, try adding some cabe rawit (bird eye chilies) to suit your preference.
Ayam Cabai Hijau – Chicken with Jalapeno Chilies Ayam Cabai Hijau - Chicken with Jalapeno Chilies3 tablespoon oil100 gram shallot, thinly sliced4 cloves garlic, minced2½ kilogram of chicken (about 8 pieces bone-in chicken)1 inch galangal (Indonesian: lengkuas), bruised1 inch ginger (Indonesian: jahe), bruised2 bay leaves (Indonesian: daun salam)1 tablespoon palm sugar (Indonesian: gula Jawa)1 teaspoon salt1 tablespoon tamarind + 2 tablespoon water, remove pits and pulps3 tablespoon sweet soy sauce (Indonesian: kecap manis)1 liter (4 cups) water15-20 green jalapeno chilies (Indonesian: cabe hijau besar), juliennedHeat oil in a wok and sauté shallot and garlic until fragrant, about 3 minutes.Add chicken and stir until the surface starts to change color.Add galangal, ginger, bay leaves, palm sugar, salt, tamarind solution, sweet soy sauce, and water.Bring to a boil, then cover the wok, lower the heat, and simmer until the chicken are fully cooked and the sauce has somewhat reduced.Remove the lid, add jalapeno chilies and cook until the chilies start to wilt.Turn off heat, transfer to a serving bowl, and serve with steamed white rice.
Gulai Nangka dan Kacang Panjang Padang – Padang Young Jackfruit and Snake Bean Stew 
You can use any greens of your choice, like kale, or even broccoli would be good.
Sambal Berambang Asem dan Bola Bayam – Chili and Tamarind Sambal with Spinach Balls Sambal Berambang Asem dan Bola Bayam - Chili and Tamarind Sambal with Spinach Balls100 gram shallot (Indonesian: bawang merah)8 red cayenne chilies (Indonesian: cabe keriting merah) (*)2 teaspoon toasted shrimp paste (Indonesian: terasi bakar)3 tablespoon palm sugar (Indonesian: gula Jawa)½ teaspoon salttamarind solution from 2 tablespoon tamarind + 5 tablespoon hot water, remove pulps and pitsGrind shallot, chilies, shrimp paste, palm sugar, and salt together in a food processor (or a traditional mortar and pestle).Transfer the grind chili paste to a small sauce pan, along with tamarind solution. Stir together and bring to a boil. Adjust salt and sugar as needed.Turn off heat, and transfer to a serving bowl.Simply boil and blanch the spinach. Drain well, and divide into 4-6 equal portions, then make each portion into a spinach ball.(*) For less spicy sambal, use red anaheim chilies (Indonesian: cabe merah besar), or even 1 red bell pepper (Indonesian: paprika merah).
Luo Han Guo et chrysanthème Liang Cha – des moines fruits et ingrédients de thé de chrysanthème
Luo Han Guo et chrysanthème Liang Cha – Fruit de moines et chrysanthème thé Luo Han Guo et chrysanthème Liang Cha - moines fruits et Chrysanthemum Tea10 tasse fruits d'eau1 monk (chinois : luo han guo) 25 grammes séchés longane (chinois : yuan gui) 25 grammes séchés chrysanthème flower3 tranches licorice50 gramme rock sugarBring l'eau à ébullition dans une casserole. Crack le moine de fruit ouvert, puis ajoutez à l'eau bouillante. Faire bouillir pendant 3-5 minutes, puis utiliser le dos d'une louche pour casser les pâtes charnues et les graines du fruit du moine en morceaux. Ajouter le reste des ingrédients et revenir à ébullition. Réduire la chaleur, couvrir et laisser mijoter pendant 1 heure. Éteindre le feu, louche à verres et servir chaud/tiède. Vous pouvez manger le longane, mais pas les autres ingrédients solides.
Kare Ayam Jawa – Javanese Chicken Curry Kare Ayam Jawa - Javanese Chicken Curry3 tablespoon oil8 pieces of bone-in chicken (I use all drumsticks)6 cups thin coconut milk (or use 5 cups water + 1 can coconut milk)3 bay leaves (Indonesian: daun salam)2 kaffir lime leaves (Indonesian: daun jeruk)2 lemongrass (Indonesian: sereh), bruised and knotted1 tablespoon palm sugar (Indonesian: gula Jawa), or to taste1 teaspoon salt, or to taste1 teaspoon tamarind juice (Indonesian: air asam Jawa)Grind the following into spice paste100 gram shallot (Indonesian: bawang merah)4 cloves garlic (Indonesian: bawang putih)6 candlenuts (Indonesian: kemiri)1 inch ginger (Indonesian: jahe)1 inch galangal (Indonesian: lengkuas)½ teaspoon turmeric powder (Indonesian: bubuk kunyit)¼ teaspoon cumin powder (Indonesian: bubuk jinten)½ teaspoon ground white pepper (Indonesian: bubuk lada)deep fried shallot flakes (Indonesian: bawang merah goreng)Heat oil in a wok and sauté spice paste until fragrant, about 3 to 5 minutes.Add chicken, and cook until no longer pink.Add thin coconut milk and the rest of the ingredients. Bring to a boil, reduce heat, and simmer until chicken is tender and the sauce has reduced and thickened.Turn off heat, transfer to a serving bowl, garnish with deep fried shallot flakes, and serve with steamed white rice.