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16 Oct 2012

Tuesday, 10 March 2009

Apple Barley Soup

I saw this soup recipe in the latest (March 2009) copy of Malaysian Women Weekly and since I've abundance of Granny Smith apple in the fridge, I may as well make use of them to recreate this soup.

Apple Barley Soup

This was my version of the Apple Barley Soup. Place 2 pieces of kampung chicken breast (2 pieces cos they were pretty tiny) in a pot filled with 1.5 litres water. Add in 2 tablespoon of washed barley pearls together with 2 handfuls of pitted dried red dates. Peel and core 2 Granny Smith apples. Slice them into sections and add them into the pot. I simmer these for about 1 hour on low heat and seasoned with some sea salt.

This soup was sourish with a slight sweetish taste of the red dates. I loved this refreshing soup which is rather different from the usual Chinese soup but Capt'n Hook finds it hard to accept the tangy taste cos he said it's not an expected taste for a soup hahaha.

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worldwindows said...

Emm...savoury chicken barley soup. Kind of have to adjust the mind to accept the twist of new flavours and contents. Visually it looks good.

KY said...

ooo, very interesting though I think. kinda like the mushroom soup with lime/lemon thing in Japanese cuisine heh?

Tummythoz said...

To me barley is strictly a drink not soup. Period.

Rebecca Saw said...

agree w them above..barley is for tong shui! hehe

rokh said...

yea apple sounds like interesting addition to a chinese 'tong sui'. i might try and i suspect J would have the same reaction as captn hook ha-ha

Babe_KL said...

worldwindow, its actually nice leh

KY, i guess just need to tune the expectation to the right channel first before drinking.

tummythoz and nomad gourmand, oooo i guess you gals never drank barley in angmoh soups? :p can also be found in pies!

rachel, its normal to find apples in tong shui but this one is savoury one :p try this sweet apple tong shui