Rose’s Kitchenette

Barley With Gingko Nuts

Ingredients:

150g pearl barley

150g prepared gingko nuts

50g dried beancurd skin

150g rock sugar

2.5 litres water

3 pandan leaves, knotted

2 egg whites

Method:

1.  Soak dried beancurd skin in water with 1/2 tsp bicarbonate of soda for about 20 mins until soft.  Rinse and tear into smaller pieces.

2.  Rinse barley in several changes of water and place in a pot with the water,  pandan leaves and beancurd skin.  Bring to a boil.   Reduce heat and simmer gently for 30 minutes or until barley grains are tender.

3.  Add the gingko nuts and and rock sugar and  simmer for another 10 to 15 mins.

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 | 3 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 | one comment