Hasma, fatty tissue found near the fallopian tubes of frogs, usually the Asiatic grass frog. You may find the idea gross, but it is a delicacy in among the Chinese. To me, it's pretty much tasteless, more for its texture - soft, gelatinous...very much like overcooked tendons. Makes you feel like you are eating something rich with collagen, which is a superfood for the skin. It's all in the mind heh.
Anyhow, it is believed to improve one's complexion, including the baby in the belly, according to my soon-to-be confinement lady. You don't have to eat it everyday like what some people do with bird's nest, once a week is sufficient. Some people might advise otherwise, not recommending the consumption of hasma during pregnancy (not sure why), thus, I only eat it every other week. Everything taken in moderation is fine I guess. As it is a combination of fat and part of the reproductive area, young children are not recommended to take it, as it may cause puberty to begin early due to the hormones.
Hasma with Red Dates and White Fungus 红枣雪耳炖雪蛤Printable recipe
Prep time: 15 mins
Ingredients soaking time:4 hrs
Cook time: 2 1/2 hr
Yield: Serves 2-3
- 4 g (or 1 tsp) dried hasma
- 6 g dried white fungus
- 20 g dried red dates - seeds removed
- 30 g rock sugar
- 1 1/2 cups water
- Soak dried hasma and fungus in water, placed in the fridge, until expanded (at least 4 hours for hasma, 30 mins for white fungus). The hasma will become white jelly-like. Remove the brown and black bits if any. Discard soaking water.
- Place all ingredients in a double boiler and boil for about 2 1/2 hrs.