New taste of sweet turkish fig

laiwen50
2015年10月18日
讀畢需時 2 分鐘

Since St. Lawrence Market is right around the cornor, why not take a chance on it to discover something new?

Here's a brief background information about St. Lawrence Market. In 1803, St. Lawrence market is originally built at the north end of the Market Block in wooden structure. Unfortunately, it's almost burnt down by a great fire forty years later. However, by the help of government, the market was rebuilt and designed by William Thomas for hosting public meeting, concerts, lectures and exhibitions. Time flied, with the population boom in Toronto, the building was rebuilt again and again to meet the requirement. Then in 1974, the Frederal-Provincial Winter Capital Projects Fund donate a funding to help St. Lawrence market renovate. After the renovation, the Market Gallery opens March 7, 1979.

Walk in St. Lawrence Market, there's absolute plenty kinds of food waiting for you to discover. In this market, not only can you buy meat, seafood, vegetable, fruit but also all kinds of spices. Besides, the price is resonable and the food is so fresh.

After looking around in the market, I decided to buy sweet turkish fig which I've never tasted before. In my hometown, Guangzhou, China, we use dried fig more often than the fresh one. Therefore I'm curious about how the fresh fig tastes like. Fresh fig has a dark, light soft skin and looks like a big size black chestnut. When I cut the fig into half, the inside appears a totally different look. It has yellow and red pulp which contains many tiny yellow seeds. Also it smells like dew or the watermelon peel. When tasting, there's no much juice inside and tastes a bit sweet and crisp because of the seeds.

For the dried figs, I'd like to use them to make soup. Adding them with pork, carrot, a bit ginger, apricot seed, lycium chinense miller together and stew for about two hours. However, in order to cook the fresh figs, I'll try to make a sweet soup to extract the sweetness.

Here's my homecook recipe.

Sweet turkish fig 1 each

Dried lotus seed 15g

Lycium chinense miller 1g

Ginger 1pinch

Rock sugar 5g

Water 270ml

1. Wash the dried lotus seed and lycium chinese miller and soak in warm water for half an hour to softening.

2. Wash the fresh fig, peel the skin, and cut into quarters.

3. Put the fig, dried lotus seed, lycium chinese miller and ginger into a china bowl, add water and steam for 25 minutes.

4. Add sugar and continue cook for 5 minutes.

Here's my warm sweet soup in the first snowing day of this early winter.

This sweet soup smells fresh and sweet and tastes as well. The sweetness of fig permeates through the soup. And the pulp of fig tastes much more moist and soft after cooked. The soup is so heartwarming that I'll certainly cook it for my friends in the later winter days. I strongly recommend you guys to try making this warming sweet fig soup in the cold nights for your family, lovers and friends.