When I got back, the first thing I did was remove my barley soy tong sui from the freezer. I had made the tong sui some weeks back and froze the leftovers.
I love simple tuff - and this is the epitome of simple.
We need:
Pearl barley,
Beancurd sheets - just a few
1 or 2 pandan leaves (don't omit this - they lend a wonderful fragrance to the dish)
To serve - soy milk (optional)
Soak the pearl barley, overnight or a couple of hours. Rinse and drain.
Soak the beancurd sheets in hot water.
Place the pearls, beancurd sheets and pandan leaves in your pot - add water to cover.
Bring mixture to a boil - slowly, at least until the pearls have turned translucent. Ideally, cook over low heat until the beancurd disintegrates. (Mine refused to do so - it was good anyways)
Stir often to prevent any bits sticking to the bottom of the pot
Be careful while boiling - the mixture does tend to bubble over.
Serve warm with soy milk.
Simple goodnessI am thinking that this would be much easier to do this in a crockpot - might try that next time.
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