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Beauty Food..


By Bitter Sweet Flavours (Visit website)

(5.00/5 - 1 vote)


Whenever I go out for tong shui, I never order Bak Gor Fu Zhuk Yi Mai (Gingko Barley with Beancurd Skin), cause mum does it best.
Some people like tong shui to be more of water, but I like mine thick, cause drinking diluted tong shui is just like drinking sugar water to me.

There are a few kinds of fu chuk(beancurd skins). Some may melt in the tong shui ans some may not. We usually use the melted ones..



Bak Guo Fu Zhuk Yi Mai
(Gingko Barley with Beancurd Skin) Recipe

1 cup of pearl barley
1 large sheet of dried beancurd skin (silken)
2 pandan leaves, knotted
1 egg (optional)

Large pot of water
Rock sugar for taste
Some gingko nuts (bak guo)




Method:
Soak bean curd skin into cold water until soften. Bring water, gingkonuts, barley and pandan leaves to boil. Add in beancurd skin. When it's about to be done, add in rock sugar. Takes about 2 hours to boil.



`xOxO
tracieMoo


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