Ancient Wisdom, Modern Kitchen 古 代 智 慧 现 代 厨 房Recipe for Perilla Seed CongeeBy Yuan Wang and Mika OnoCongees (rice porridges) are a staple in E<strong>as</strong>t Asia.This congee features perilla seeds (a.k.a. Beefsteakplant seeds or "zi su zi" in Chinese), whichare used in traditional Chinese medicine <strong>to</strong> e<strong>as</strong>ecoughs and <strong>as</strong>thma. The leaves and stems of theperilla plant are also featured in traditional Chinesemedicine.1/8 inch strips), etc. (all optional)Directions1) Heat a dry frying pan over medium high heat.Add the perilla seeds and ro<strong>as</strong>t for about 60 seconds,shaking the pan the whole time. Be carefulnot <strong>to</strong> burn the seeds. The seeds are done when anutty fragranceisrele<strong>as</strong>edand theseeds arecrunchybut notburnt. Immediatelypour theseeds ou<strong>to</strong>f the pan and let them cool for at le<strong>as</strong>t a minute.This recipe makes 2 servings.Ingredients2 te<strong>as</strong>poons (1/5 ounce or 5 grams) of perill<strong>as</strong>eeds¼ cup short-grain white rice2 ¼ cups of water2 green onions, cut in<strong>to</strong> ¼-inch pieces, roots and<strong>to</strong>ugh tips discardedSoy sauce or salt <strong>to</strong> t<strong>as</strong>teCondiments: grated fresh ginger, sesame oil,minced garlic, ro<strong>as</strong>ted nori seaweed (cut in<strong>to</strong> ¼ x2) Put the seeds in a spice mill or coffee grinderand whir until powdery (for us, this <strong>to</strong>ok 5 <strong>to</strong> 10seconds).3) Add thegroundperill<strong>as</strong>eeds, rice,and water<strong>to</strong> a small<strong>to</strong>medium-size pot.Cover andbring <strong>to</strong> aboil.18 <strong>Yang</strong>-<strong>Sheng</strong> (Nurturing Life) Volume 3, Issue No. 3
For the full blog entry, see Mika's Adventureswith Perilla Seeds .http://ancientwisdommodernkitchen.blogspot.com/2010/01/adventures-with-perilla-seeds.html4) Lower the heat <strong>to</strong> achieve a simmer and leavethe lid slightly ajar <strong>to</strong> let a little bit of the steamescape. Stir occ<strong>as</strong>ionally <strong>to</strong> push the seeds thatclump on<strong>to</strong> the sides of the pot back in<strong>to</strong> the mixtureand <strong>to</strong> make sure the rice is not sticking <strong>to</strong>the bot<strong>to</strong>m of the pan. Cook for 40 <strong>to</strong> 60 minutesor until the rice is soft and your congee is the desiredconsistency. Add more water if your congeeis drying out; if there is <strong>to</strong>o much water, removethe lid <strong>to</strong> boil off some of the water.5) Spoon the congee in<strong>to</strong> serving bowls and garnishwith the green onions and any other condimentsyou desire. Add soy sauce <strong>to</strong> t<strong>as</strong>te.Themes and VariationsDifferent varieties of rice will require differentcooking times and different amounts of water. Ifyou prefer brown rice, for example, use 1/6 cupof rice and about 2 ¾ cups of water then cook for1 ¾ <strong>to</strong> 2 hours.Especially Good forAnyone suffering from a cough or <strong>as</strong>thma.For Those Familiar With Chinese MedicinePerilla seeds, which are considered pungent andwarm, redirect the qi downward <strong>to</strong> treat coughingand wheezing, often when the patient h<strong>as</strong> copiousphlegm.Yuan Wang, OMD, grew up in SichuanProvince, China, where shelearned <strong>to</strong> cook by helping hermother and grandmother preparemeals for the extended family. Followingher interest in traditionalChinese medicine and nutrition, Dr.Wang pursued a rigorous course ofstudy and eventually became a lecturer, researcher,and physician-in-charge of several departmentsat the Chengdu Traditional ChineseMedicine Hospital. Now a member of the facultyat the Pacific College of Oriental Medicine in SanDiego and practitioner at The Source ChineseMedical Clinic in Poway, California, Dr. Wangfinds that food tends <strong>to</strong> be a neglected area inWestern medicine. Both in the clinic and in thecl<strong>as</strong>sroom, Dr. Wang hopes <strong>to</strong> raise awarenessabout the importance of food for health and healing.Mika Ono is a writer and edi<strong>to</strong>rwho is f<strong>as</strong>cinated by issues inhealth, science, and society. Mika,who grew up in a rural area outsideof Toron<strong>to</strong>, Canada, earned abachelor’s degree in English fromReed College and a m<strong>as</strong>ter’s ininternational affairs from TheFletcher School of Law and Diplomacyat Tufts University. She is currently direc<strong>to</strong>rof communications at The Scripps Research Institute,one of the largest independent biomedicalresearch institutions in the world. Her work—from magazine articles <strong>to</strong> web content—h<strong>as</strong> wonawards from organizations including the InternationalAssociation of Business Communica<strong>to</strong>rs,the Communica<strong>to</strong>r Awards, the Mercury Awards,and HOW Design. For more information,seewww.mikaono.comJune-July 2013 <strong>Yang</strong>-<strong>Sheng</strong> (Nurturing Life) 19