Sarawak Barley

I got a surprise package from my buddy in Kuching recently *smile*. She sent me a generous pack of barley from Sarawak, grown locally by the natives there. Thanks JT!















It taste rich and slightly creamier than the pre-packed ones I normally buy from the chinese medical hall ... hmmm... yummilicious!

Boil the barley in a pot of boiling water and add rock sugar to taste. A few screwpine leaves in the pot makes this drink very rich in aroma. When it starts to boil rapidly, turn down fire a little and boil over an hour or so. Or if you prefer the easier way, leave it to boil in a slow cooker. Turn it on at night and by next morning, you will have a healthy yummy barley drink :-)

You can enjoy it either hot or cold. My mom would usually cool them down and pour them into many water bottles and store them in the fridge for our hourly consumption as we would normally finish the whole pot by the next day *smile*.