Am never a soccer fan but was somehow infected with the current world cup fever so I gamely took our pet Scottie outdoor to play ball yesterday. What a great time Abbey had catching and chasing ball.
Back on track, eldest daughter brought home two packs of quail eggs so enthusiastic mum went out to get rest of the ingredients with bruised knees & all to make this soothing and nourishing dessert that is a home favourite. If you find processing the gingko nut tedious, vacuum packed or canned ones are available at most supermarkets. For me, fresh is best !
BARLEY WITH GINGKO NUTS, QUAIL EGGS & BEANCURD DESSERT
Ingredients (serves 10)
(B) 150gm (1 pack) beancurd skin (there’re two types; 1 for sweet dessert and the other for stewing savoury food so do get the correct one for dessert)
– soak beancurd skin in a bowl of water
– break it into smaller pieces and leave to soak for 10 mins
– rinse and drain well
(C) 15-10 quail eggs
– boil and remove shells
– rinse well
20gm red dates (optional)
1 stalk pandan (wash and knot together)
2 litres water
(E) 150gm to 200gm rock sugar or fine sugar (adjust sweetness according to preference)
1) Prepare (A), (B) and (C) ahead. See instructions above.
1 Corinthians 13:4-7 (New International Version)
4 Love is patient, love is kind. It does not envy, it does not boast, it is not proud. 5 It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. 6 Love does not delight in evil but rejoices with the truth. 7 It always protects, always trusts, always hopes, always perseveres.