By Chef Sam and Chef Forest
PORTION: 5 persons
INGREDIENTS
Barley — 100 g
Fragrant rice — 100 g
Prawn (poached) — 5 pcs
Carrot (diced) — 100 g
Green peas — 100 g
Seaweed (soaked) — 15 g
SEASONING
Chicken stock — 500 ml
Salt — ½ tsp
Sugar — ½ tsp
White pepper powder — ¼ tsp
Sesame oil — ⅛ tsp
GARNISH
Spring onion
Coriander
Crispy shallot
Steps
- Bring barley wash with water and then bring to simmered with water in low-heat till barley is soft
- Bring barley wash again with water till cold (set aside)
- Bring fragrant rice wash with water and then bring to simmered with water (more water)
- in low-heat till fragrant rice is soft and the texture is similar like porridge (set aside)
- Combine cook barley, fragrant rice and chicken stock together and bring to boil season up to taste
- Bring all ingredients above add into barley and fragrant rice
- Garnish with spring onion, coriander and crispy shallot