Barley fu zuk tong shui is one of PP’s favorite. His mom would prepare it for us every time we’re back at Kulai. Its a dessert that has barley, ginkgo, bean curd sheets and egg. This dessert can be served chilled or hot.

Here’s how to prepare the meal:

• Ingredients :
• 1 egg
• 4 pandan leaves
• rock sugar
• 1/2 bowl of barley
• 1/2 bowl of ginko
• 4 bean curd sheets

Directions :

1. To prepare the ginko, you will need to remove the stem in the middle so that it’ll not be bitter when you cook it. Cook the ginko in water with about 4 - 5 spoonful of rock sugar for 10 minutes.
2. While cooking the ginko, you may start to boil the barley. Prepare a pot with about 2 litter of water. Add in the barley and pandan leaves to boil. It’ll be ready when the barley becomes soft and cracked a little. Normally it takes about about 30 mins.
3. Crush the bean curd sheets into smaller bits. You may then take out the pandan leaves. Later, pour the ginko with the syrup and the crushed bean curd sheets into the pot of barley water and boil it for another 15 mins.
4. The egg will be the last addition to the tong shui. Beat the egg a little bit before you add it into the pot. Quickly stir after adding the egg so that you can create egg swirls in the tong shui. Boil it for another 5 mins and the dessert is done.

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Woke up quite early this morning. PP has training at KL so we have to get up early so that he can reach KL on time. Just on the way outside our house, a car infront of us crashed onto a flying bird. First time that I actually saw a bird being killed by a car. Oh.. what a morning to start with. PP got dumbstruck. Should see the expression on PP’s face.

Anyway, more on my food recommendations. Recently we went to PJ state to eat this famous teochew duck. The shop name is called “Restaurant Kam Heong”. They’re famous until they’ve appearance on the tv program Ho Chiak. Its been quite sometime since we’ve been there. Can see that they’re renovated the shop to accommodate more people. The crowd there was huge. I’ve even overheard an auntie telling the boss there that they’ve come all the way from Sri Petaling just to try out their duck. Wow.

Duck is served with some parsley and cucumber. The duck’s meat is just nice, its tender and not too hard or dry. They’ll also give you a plate of homemade chili sauce for the duck. The duck’s gravy is a little thick and sticky. Its best if you mix the gravy with your rice. I didn’t mix much because the gravy tastes quite salty. Apart from those that we’ve ordered, they also have pork, mushroom, eggs and more.

Restaurant Kam Heong (Day – Food Court / Night – Duck Rice)
Location: PJ State, next to UOB Back & Opposite MPPJ Building
Business Hours: 5pm to 10pm
Food: Duck portion for 2pax - RM8.00, salted vegetable - RM1.00 and rice for 1 pax - RM0.70