Skip to main content
logo
Food Advertising by

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

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

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.

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…