Rose’s Kitchenette

Barley With Gingko Nuts

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

Jackfruit Curry

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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March 9th, 2007 Posted by rose | Vegetables, Bean Curds and Eggs | no comments