Chinese Feverine Cha-Guo . 雞矢藤茶果

Chinese Feverine Cha-Guo . 雞矢藤茶果

I am not familiar with Chinese Feverine.  I have seen Cha-Guo made with Chinese Feverine before, but did not really eat it as the color was not attractive to me and the one someone gave to me was not soft, I would say it was hard; I tried to put it into my mouth, but did not swallow it.  

And now, since I cook, I feel like making different types of food and find the name Chinese Feverine interesting especially when I called it out in Chinese.  I looked into the information of Chinese Feverine online and wanted to recall all the memories that I have had on the Chinese Feverine Cha-Guo, and made it using the same way I used for the Hakka Cha-Guo.

I am neither the Hakkas nor the people from Wai Tsuen (the Walled Village), I do not know if the Chinese Feverine Cha-Guo is up to their standards, what I believe they are yummy....yeah, I have made two types of Chinese Feverine Cha-Guo, one with the filling and the other was having filling mixed into the dough.

Thank Ms Jenny Cheung and Ms Susanna Yu for sending or bringing me the Chinese Feverine from the other side of the harbor. Jenny, the leaves of Chinese Feverine are still good and green even I have put them in the fridge for more than a week.

And I have blended all into juice and keep it in the freezer.  It is good enough for 5 portions.  I have planted those Chinese Feverine which with roots, I hope it will grow fast.

對於雞矢藤(俗稱 雞屎藤)，我不太熟悉。小時候，有人送過雞矢藤茶果給媽媽，但我倒沒真正吃過，倒放過進嘴裡又吐了出來，原因是它樣子不吸引，而且有點太結實。

年紀大了，尤其開始做飯烘焙後，很喜歡研究不同菜式和不同種類的食物，特別是名字和材料都有趣的。上網看了很多關於雞矢藤的並資料，當然也包括雞矢藤茶果的，也努力地去回想小時候停留在小嘴裡一陣子那雞矢藤茶果的滋味。

我不是客家人或圍村人，不知道我造的雞矢藤茶果是否符合他們的標準，唯一我知道的是我造的那兩種茶果都很好味....是的，我造了兩種雞矢藤茶果，一種包了混合花生、椰蓉和糖的餡，另一種則把炒香的乾蔥碎，花生碎和糖混到粉糰裡。

感謝 Ms Jenny Cheung和 Ms Susanna Yu，給我從新界寄來或從九龍送來雞矢藤。Jenny，你寄過來的雞矢藤葉放即在冰箱一星期多，仍然嫩綠；我把剩餘的都打成汁放冰庫，應該夠多做四份。我把帶根雞矢藤下土種了，希望它快高長大。