We are what we eat! It is important to discipline ourselves what and how to cook, eat nutritiously and control the portion to maintain our health.
Tonight I am hosting a Chinese dinner in the restaurant and I know those are rich and heavy dishes. So I cook a light meal of Barley Grain with Luffa Soup for the two of us as lunch
First, I cut 4 small Luffa, remove the hard skin and cut to finger width 2 inches length,
Next, I cut 4 fresh Shiitake mushrooms, season 200 g Shrimps with 1/2 tsp Salt, 1/2 tsp Sugar and a few dashes of Pepper.
Than, I thaw 1 cup of frozen cooked Barley Grain which I saved when boiling for Barley drinks 2 weeks ago, these are high in fibres.
I also need some preserved salted Dong Cai 冬菜 for this soup.
First, in a non stick pot I bring 4 cups of water to a quick boil with the thawed Barley grains,.
Next, add in the cut Shiitake Mushrooms and boil for 5 mins to release the flavour.
Than, add in marinated Shrimps and Luffa to cook for 5 mins.
Lastly add in 1 TBS Hua Teow Wine 花雕酒 and 2 tsp preserved salted Dong Cai 冬菜 to flavour the soup.
Ready to serve in big bowls.
Tear in 1 sheet of Yaki Nori seaweed and serve immediately. Our light, nutritious and yummy dish is ready. Try to cook this simple Barley Grain with Luffa Soup for your loved ones
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