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Tuesday, November 16, 2010

Barley with Ginko Nuts

This is one of my favourite Chinese desserts of all time. Also known as fu chok (foo chuk), this dessert tastes light, refreshing and nourishing.
It is also really easy to make, i typically likes my mums version with quail eggs.

Be sure to buy the soft type of bean curd skin sheets to make this dessert. The other type, which looks alike but is harder and oilier, is more suitable for making Chinese style meat stews
The pheasant eggs gives a extra kick to it.

Using prepared ginko nuts makes it easier to prepare this desserts. In chinese medicine
, ginko nuts is used in treating chronic coughing and asthma. Promotes the functions of the lungs and kidneys and helps strengthen the vascular system and reduces clots to improve hearing. It improves blood circulation in the eye,preventing macular degeneration.

Ginkgo side effects and cautions include: possible increased risk of bleeding, gastrointestinal discomfort, nausea, vomiting, diarrhea, headaches, dizziness. It should be consumed in moderation. Pregnant women should avoid using them.
For now, let's get your stove up, and gather the things and stuff needed.


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

2o quail eggs


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.
Hardboil pheasant eggs in a pot of boiling water. Let cool, unshell and set aside.

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. Throw in the quail eggs. Serve hot or cold.


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