I remember during one of my college nights two years ago, my boyfriend and I would go to this popular Chinese shop together with a bunch of friends for dinner cum supper. Not many Chinses restaurants serve dim sum and sweet soups. This restaurant, however probably have the best pan mien, wantan mee, tom yam and curry chicken in the whole of...Nilai. Just some light reminicse that inspired me to try making this drink. My boyfriend likes it. So I decided to give it a try.
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing, chewy, pasta-like consistency. It is cooling, refreshing, and has many health benefits. Find out more here.
Beancurd skin or tofu skin is made from soy beans which are known for their high protein, fiber, essential fatty acids, vitamins, and minerals content. Soy beans are good for men with high cholestrol, protects menopausal women against cardiovascular disease, and of course they are also good for improving complexion.
This is an extremely simple recipe. What you will need:
1 bowl of barley seeds
A desirable amount of beancurd skins, sliced (or beancurd sticks, fu chok)
2 eggs
Rock Sugar
15 bowls of water
Directions:
1. Soak beancurd skins in warm water for about 10 minutes
2. Bring water to boil in a round pot. Then, pour in barley seeds into boiling water and boil for 45 minutes in a low-medium heat.
3. Add in beancurd skin into pot and bring to boil for another 15 miuntes.
4. Add rock sugar, stir well.
5. After rock sugar has completely dissolved, turn off heat. Beat two eggs and stream into the soup before serving.
Quick and easy! You can consume hot or cold.
Keep the soup in the refrigerator if left overnight (tastes better the next day anyway!).
It is strongly recommended that you add in extra rock sugar but less water. The barley and beancurd skin will absorb the sweetness in the soup. And your soup will taste to perfection even with when ice cubes are added.
You can add extra water to your liking before drinking.
You can also include gingko nuts into your soup.
This is a great sweet soup and I reckon kids would like it! My younger brothers said they were delicious!
No comments:
Post a Comment