Barley Fuchok Drink

I like to boil barley water once in a while especially when the weather is very hot as I believe it has a cooling effect on the body. After some research, I discovered that the grains are rich in protein, vitamins, minerals and amino acids essential for our health.

Barley is also very rich in both soluble and insoluble fiber. The soluble fiber helps to lower blood LDL cholesterol (the bad cholesterol), stabilize blood glucose levels and reduce high blood pressure whilst the insoluble fiber aids in proper excretion of waste products in the body.

My recipe on the barley drink is made more nutritious by adding gingko, fuchok and red bamboo leaf.

Barley Fuchok Drink

100 gm barley pearls
4 red bamboo leaves
1 piece fuchok (beancurd skin in Cantonese)
20 pieces gingko
300 gm rock sugar
3 litre boiling water

1. Remove the shell, skin and stem of the gingko.


2. Rinse barley, bamboo leaves and fuchok (break into smaller pieces).


3. Put them with rock sugar, gingko and water into pressure cooker.


4. Boil over high flame till you can see the second red indicator ring.


5. Switch to very low heat and simmer for 20 minutes.


6. Remove from fire.


7. Serve hot or cold depending on preference.

p/s. If using normal pot, bring all the ingredients except the fuchok to a boil before letting it simmer over medium heat for 45 minutes. Add the fuchok and continue to boil for another 10-15 minutes.

Keeping fruits and vegetables really fresh

Don't throw away those aluminium coated bags that food companies used for soft packaging of their products. They are fantastic for keeping your fruits and vegetables fresh for weeks.

Since I'm using a lot of foodstuff such as Quaker oats, Tesco Choco, Milo, Munchy's biscuits, Everday milk powder and a host of other products, I've accumulated quite a collection of these bags to store my fruits and vegetables in the fridge.

The bags can be sealed by using rubber bands and labelled for easy identification. The fruits and vegetables remain fresh as ever, retaining its moisture with no dehydration at all! Quality is also maintained.

With this little recycling endeavor at home, we are also helping the Save Mother Earth conservation efforts.

Steamed fish with Choy Po

400gm white pomfret or threadfin
1 tbsp. ginger, shredded
1 tbsp Choy Po, chopped (preserved radish in Cantonese)
2 shallots, sliced
1/2 tsp garlic, chopped
1/2 tsp dried shrimp, chopped
2 sprig spring onions (cut to 1/2 inch length)
1 tbsp oil
Sesame oil, pepper, salt

1. Rub fish lightly with salt.
2. Place fish on serving plate with the ginger on top.
3. Add a few drops of sesame oil, soya sauce and pepper on top.
4. Place plate onto steaming tray and cook with the rice in the rice cooker.
5. Heat oil in a wok.
6. Fry shallot, preserved radish, dried shrimp and garlic till fragrant.
7. Add the spring onions and stir fry for 30 seconds.
8. Scoop on to cooked fish just before serving.

If using wok, steam over rapidly boiling water for about 15 minutes.

Steaming made easy

Steaming is an ideal and healthy way to cook food. Minimal fat is used while the food retains its nutrients and natural flavours as well as appears fresh and moist.

I normally use a wok for steaming food. The wok is filled with about half boiling water and the food dish placed on a stainless steel rack in the middle of the wok and then covered with the wok lid. High heat is used to steam the food and the time to cook depends on the recipe.

I discovered an easy way to steam my fish when my old faithful Sanyo rice cooker gave up on me recently. After much scouting around, I found a Panasonic model that comes with dual functions of either cooking rice or porridge. I have yet to do porridge as my pressure cooker does wonders for that.

The one feature I like about this rice cooker is its steamer tray. Now, whenever I want to steam any food, especially fish, I just get all the ingredients prepared on my serving plate and place it on the steamer to cook with the rice together. When the rice is ready, so is my fish. It is very practical and time saving.

Chinese Flowering Cabbage or "choy sam" Soup

Chinese flowering cabbage is more popularly known as choy sam (in Cantonese). There are a few species of choy sam in the market but the most common one has small yellow flowers and medium green leaves. The choy sam has a sweet, mustardy flavour. Nutritionally, it is rich in calcium. Both the stems and leaves can be eaten. Sometimes I fry, or just blanch the choy sam if they are young but today I'm going to make soup. It is very easy and fast to make.

Choy sum soup

300 gm choy sam

100 gm pork, cut into strips

1 teaspoon toong choy (preserved Chinese cabbage)

1 teaspoon tapioca flour

1 thumb-size ginger, smashed

salt, soy sauce, sesame oil, pepper
1 ½ litre water

1. Marinate the pork with salt, soya sauce, pepper and sesame oil.
2. Place toong choy, ginger and water into the pot and bring to boil.
3. Toss pork in tapioca flour.
4. Stir into stock and make sure the meat does not stick together.
5. Add in choy sam and some salt.
6. Bring to boil.
7. Serve hot with a dash of pepper.