Skip to main content

Shark's fin melon barley drink

  
It's the norm that the CNY period is always hot and humid.  This scenario is further aggravated by the constant baking and deep frying of CNY goodies in the kitchen.  Thus, this prompted me to make this barley drink with shark's fin melon to help cool down our system as we really need plenty of this cooling drink in this hot weather.






Shark's fin melon grown in the Cameron Highlands.  Why is it called shark's fin melon?  You'll see in a minute.


Upon  cooking, the flesh of the melon can be taken out in shreds and don't they resemble shark's fin?


 This crunchy 'shark's fin' drink is indeed very refreshing and nutritious, and it can be taken warm or chilled ...... Gulp, gulp!

Recipe for Shark's fin melon barley drink

Ingredients
  • 900 gm shark's fin melon
  • 30 gm barley
  • 200 gm  preserved honey dates
  • 3.5 litre water
  • Rock sugar to taste
Preparation
  1. Wash the melon, cut off the skin and chop the melon into 6 pieces.
  2. In a pot, add in 3.5 litre water, barley , preserved honey dates and chopped melon.
  3. Let it boil for about 1.1/2 hours on medium and low heat.
  4. Taste for sweetness and rock sugar can be added as desired.
  5. Use a spoon to scrape off the 'shark's fin' from the melon.
  6. Ladle into bowls and serve.
  7. Can be served warm or chilled.

Comments

  1. I want to try that! It's so new and refreshing to me.

    ReplyDelete
  2. Oh yep...melon shreds do look like shark's fins....barley and shark's fins must be wonderful together.

    ReplyDelete
  3. Oh it's from my hometown! :) I can't get it here in Melbourne though!

    ReplyDelete
  4. This look so refreshing, I must cook in one of this day.

    ReplyDelete
  5. Hi Cheah,
    I want to have a bowl of those shark-fin's melon tong sui...the weather is so humid and hot and this is so good for the body. Cooling for the body ya. I will boil this for sure :) Thanks for sharing :)

    ReplyDelete
  6. I super love this kind of dessert. Looks sooo delicious! HHmmm...mm...

    ReplyDelete
  7. tigerfish
    Yes, it's something new. You can also cook this savoury.

    Angie
    Yes, it's so refreshing especially when it's chilled.

    3 hungry tummies
    Sad that you can't get it in Melbourne, then you'll need to substitute with winter melon, 'toong kua'.

    Sonia
    Yes,good to make this in this extremely hot weather.

    Elin
    It helps to cool down our body, more so now with so much baking and cooking in the steamy kitchen!

    Kristy
    Yes, I can gulp down at least 3 bowls at one go! It's sooooo hot nowadays!

    ReplyDelete
  8. What a neat new ingredient to learn about! And the drink sounds so unique! I'll have to look for Shark's fin melon!

    ReplyDelete
  9. wow looks like real shark's fin! Delicious!

    ReplyDelete
  10. I love all kinds of soup. This look great and I wonder if I can get this type of melon in the US. Wishing you and your family A Happy and Prosperous New Year. May the year of tiger brings you lots of happinesss, health and wealth.

    ReplyDelete
  11. I have never seen this kind of melon before. Very interesting. I would love to be able to get hold and make this drink

    ReplyDelete
  12. 5 Star Foodie
    When I first saw this melon in the market, thought it was unique too!

    pigpigscorner
    Yes resembles shark's fin but very much more affordable, ha, ha!

    ICook4Fun
    Not sure about that. Wishing you and your loved ones A Very Happy and Blessed New Year, too!

    penny
    3 hungry tummies said she can't find it in Melbourne.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.