Ingredients:
100g pearl barley
200g prepared gingko nuts
50g dried beancurd skin
100g rock sugar
3 litres water
2 pandan leaves, knotted
2 egg whites
Method:
1. Soak beancurd skin in water till soft and tear into large pieces.
2. Place washed barley, pandan leaves, beancurd skin and 2 litres of water into a pot and bring to a boil. Reduce heat and simmer gently for 50 minutes or until barley grains are tender.
3. Add the remaining 1 litre of water, gingko nuts and simmer for another 1/2 hour. Add rock sugar and simmer for another 10 minutes.
4. Beat egg whites lightly until well mixed. Slowly drizzle into pot to form thin strands. Stir well to mix with barley mixture. Serve hot or cold.
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March 9th, 2007
Posted by
rose |
Desserts and Snacks |
2 comments
Ingredients:
1 kg unripe jackfruit
150g fresh prawns, shelled
300ml thick coconut milk
600ml diluted coconut milk
1/2 cup cooking oil
1 tsp salt
Ingredients to blend:
150g dried prawns, soaked
1 stalk lemon grass, sliced
4 fresh red chillies
4 dried chillies, soaked
8 shallots
2 buah keras (candlenuts)
1/2 tbsp belachan (shrimp paste)
1/2 tsp tumeric powder
Method:
1. Remove skin of jackfruit leaving pith and pulp with seeds intact. Cut into large chunks. ( Rub jackfruit with a little oil as it is cut to prevent sap from oozing out). Boil jackfruit in salted water for 10-15 minutes or until the fruit is tender. Drain and rinse with cold water.
2. Heat oil in wok over medium heat. Fry blended ingredients till fragrant. Add diluted coconut milk and jackfruit and simmer for 10-15 minutes.
3. Add prawns and simmer for 2 minutes. Add in thick coconut milk and season with salt to taste.
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If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
March 9th, 2007
Posted by
rose |
Vegetables, Bean Curds and Eggs |
no comments