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Bai Guo Yu Mi / Gingko Nut with Barley.
- its good for beauty, cleanses the system, cools the body, full of dietary fibre.
Ingredients: (serves up to 10)
300gm barley seeds - tiny grains, not the large type.
200gm dried sugared winter melon
a large pot - around 5-7 litres water
1 packet of dried beancurd sheets - made of soya bean, get the brittle crisp sheet type. not the soft bendable kinds.
2-3 pandan leaves - for fragrance.
1 can of Ginkgo nuts
Steps:
1. boil barley seeds in big pot of water for half to an hour on low flame or at least till the barley seeds are slightly soften.
2. prepare your ginkgo nuts from the can, slice them in halve and remove the 'stem' which lies in the slightly dented centre. remove that. it tastes bitter. most dessert stalls don't remove this and it really makes eating the gingko an ordeal. place your ginkgo nuts into the barley soup.
3. put all dried sugared winter melon into the barley soup. you can cut them into smaller sizes if you wish.
4. crush & break to bits the dried beancurd into the barley soup, stirring occasionally for another 15mins.
5. turn off the fire, add the tied up pandan leaves into the completed barley soup and cover. you can leave it for 15mins to permeate the soup and then throw it away.
6. hey hey hey! serve it hot or cold!
Optional: dried watercress. purchased as a dried good, you can soak it in water for half hour, rinse it clean, cut them into smaller sizes and add it just after the sugared winter melon.
watercress is good for complexion, cools the body and well, its good for you! just don't over add as it will change the flavor of your barley dessert. 3 expanded hand size flowers will do.
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