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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc