San Yau
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Where to buy 'San Yau' ?
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What is that?
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Chinese Yam - 山藥 http://yireservation.com/recipes/fresh-chinese-yam-with-spareribs-soup/
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http://www.google.com.sg/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/5/53/Dioscorea_opposita_(batatas).jpg&imgrefurl=http://commons.wikimedia.org/wiki/File:Dioscorea_opposita_(batatas).jpg&h=187&w=269&sz=1&tbnid=hEoyFhfElps2AM:&tbnh=160&tbnw=230&prev=/search%3Fq%3Dchinese%2Byam%26tbm%3Disch%26tbo%3Du&zoom=1&q=chinese+yam&usg=__FKY236YydvAESyQ0GtOenVgYJVo=&docid=ez_icZlflZ2UjM&itg=1&hl=en&sa=X&ei=3NlEUdj7NNDMrQeEvYH4AQ&ved=0CJIBEPwdMA4
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not she la, gundu ! I talking abt food, u talk abt ppl u got no brain ha ?
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'san yau' help to lower high blood pressure
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preserved version is called huai san.
san yau is available in supermarket and wet markets.
Ate before. Most in singapore are from Japan. It is very sticky and white in colour.
It is good for the stomach/intestine and beauty.
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Originally posted by TehJarVu:
the two balloons fake one la. Look at them, outline of the two is so clear and shape is so round. Real ones don't look like these.............
tsk tsk tsk tsk ....................
She does not dress like a pastor .
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http://en.wikipedia.org/wiki/Dioscorea_opposita
Dioscorea opposita (nagaimo, Chinese yam, Korean yam) is a type of yam (Dioscorea) that may be eaten raw.
Dioscorea opposita is an exception to the rule that yams must be cooked before consumption (due to harmful substances in the raw state). In Japanese cuisine, it is eaten raw and grated, after only a relatively minimal preparation: the whole tubers are briefly soaked in a vinegar-water solution, to neutralize irritant oxalate crystals found in their skin. The raw vegetable is starchy and bland, mucilaginous when grated, and may be eaten plain as a side dish, or added to noodles.
Dioscorea opposita is used in the Japanese noodle dish tororo udon/soba and as a binding agent in the batter of okonomiyaki. The grated nagaimo is known as tororo (in Japanese). In tororo udon/soba, the tororo is mixed with other ingredients that typically include tsuyu broth (dashi), wasabi, and green onions.
In Chinese it is known as huái shÄ�n (淮山), shÄ�n yào (å±±è�¯), or huái shÄ�n yào (淮山è�¯).
In Japanese, it is known as nagaimo (lit. 'long yam'; kanji: 長芋; hiragana: ���も). Furthermore, nagaimo is classified into ich�imo (lit. 'ginkgo-leaf yam'; kanji: 銀�芋; hiragana: ��ょ��も), or yamatoimo (lit. Yamato yam; kanji: 大和芋; hiragana: や���も), depending on root shapes.
In Korea it is called ma (hangul: 마), "sanwu(山芋, 산우)", seoyeo(薯蕷, 서여), or sanyak(山藥, 산약).
In Vietnam, the yam is called củ mài or khoai mài. When this yam is processed to become a medicine, the yam is called hoài sÆ¡n or tỳ giải.
The tuber is also used (often in dried form) in traditional Chinese medicine and Chinese herbology.
Shanyao root, 山藥, Radix Dioscoreae oppositae, falls within the Chinese herbal medicine category of Tonify Qi materia medica.[2][3] Within this category it has specialized and important properties which make it one of the most important and commonly used materia medica in the Chinese medicine repertoire. As a tonifying herb which enters the kidney organ (Zang) and/or channel (Jing), its role is fundamental, in accordance with the dictum that "the kidney is the root of Yin and Yang of all the organs (Zang-fu). Shanyao is classified as being of neutral temperature, an important property which means that, while it significantly tonifies the Qi, it does not at the same time cause Heat; in this way it is able to tonify Qi without injuring the Yin, an important advantage in the treatment of patients with deficient Yin. In this role of tonifying Qi without injuring the Yin it appears in such classical formulas as Liu Wei Di Huang Wan, å…味地黃丸, the Six Flavours Rehmannia Pill, and its many derivative and related formulas.[4]
Shan Yao is also used in situations where it is necessary to tonify Qi, but where the Yin is not deficient. In this usage it is usually used prepared by dry-frying (chao, 炒), which alters its temperature property to slightly Warm. The slightly Warm property enables it to Warm the spleen, another organ/channel which it enters, enabling the spleen to Dry Dampness, but without injuring Blood, a dimension of the Yin. A typical formula where dry-fried Shan Yao is used to tonify Spleen Qi is Shen Ling Bai Zhu San, �苓白術散, Ginseng Poria Atractylodes Powder.[5] It is also frequently found dry-fried in Chinese herbal dermatology[6] in formulas for treating Blood Dryness where it is necessary to warmly tonify Spleen Qi, to enable it to Transform residual Dampness, but without drying Blood or Yin.
In combination with bitter melon, Chinese yam has been shown to contribute to weight loss. Over a period of 23 weeks, those eating the diet containing Chinese yam lost 7 kilos.
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Thanks for yr post !
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San Yau can be used for boiling soup. Taste very good!
San Yau, yu zhu,lian zi, meat, a little of red date or even carrot if you like it. Boil them for soup.
Good for health and beauty.
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Originally posted by SJS6638:
San Yau can be used for boiling soup. Taste very good!
San Yau, yu zhu,lian zi, meat, a little of red date or even carrot if you like it. Boil them for soup.
Good for health and beauty.
but I never try boiling soup b4, I want to cook like Darren Lim in - http://video.xin.msn.com/watch/video/good-man-good-food-episode-5/2eg9ji0gs -
hubby lady colleague bought for us 1 pc of san yau from her market I ask hb how much, he say don't know as his colleague refuse to accept payment from him
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Originally posted by JerryJanice:
hubby lady colleague bought for us 1 pc of san yau from her market
I ask hb how much, he say don’t know
as his colleague refuse to accept payment from him
I have no seen the san yau ? better go fridge & find where it disappear to ??? -
NTUC sells it too
So does Cold Storage
It's commonly sold in practically every supermarket
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yesterday I cook it with mee sua san yau very sticky but taste nice
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it is a very good hormone food for females.
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Originally posted by SJS6638:
it is a very good hormone food for females.
6638 u can call me now to chat ?