Friday, 17 March 2006

Barley, Ginkgo Nut & Beancurd Soup

These few days the weather was pretty hot and humid so it is best to drink more water, soup or even a bowl of cooling dessert. This afternoon I prepared mum’s favourite dessert which is the “Barley, Ginkgo Nut & Bean Curd Soup (白果,薏米和腐竹)”. This is a famous Cantonese dessert which is usually taken by pregnant lady because there is myth saying that those mum-to-be who drinks this will help the unborn baby to have a fairer skin. And in order to the creamy version, you need to get hold of the correct type of dessert bean curd sheet too.

¼ Cup or 4 Tablespoons Of China Barley (中国薏米)
1 Packet Of Ginkgo Nut (白果)
½ Packet Of Dessert Bean Curd Sheet (腐竹)
Cane/Rock Sugar To Taste
1.5 Litre Of Water
1 knot of Pandan Leaves
1 Egg, lightly beaten

1. Rinse Barley in several changes of water until water runs clear.
2. Place it in a roomy soup pot with water and pandan leaves, bring to boil on low heat and simmer for about 15 minutes.
3. Meanwhile, rinse the ginkgo nuts then using a toothpick to gently push the germ out of the nuts which cause it to be bitter.
4. Next marinate ginkgo nut with 1 tablespoon of castor sugar and set aside.
5. Pour half packet of the bean curd sheets into a big bowl then rinse it with water to remove the oil as well as remove any harden strips which cannot be cooked. Drained well and set aside.
6. When the barley water is done, removed pandan leaves, add in bean curd sheet and simmer on medium heat for about 15 minutes.
7. Next add in the rock sugar and ginkgo nuts then continue to simmer for about 10 minutes depending on how scattered you want the bean curd sheet to be.
8. Lastly add in beaten egg and stir until well combined. Remove from heat and serve either warm or cold.

- If you want to achieve those fine texture of bean curd sheet like soy bean bean milk type, you have to simmer for a long time.

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