Junkgirl™

The ingredients, self-explanatory.

Depending on how anal the person cooking is, give the beancurd sheets a rinse and tear it into smaller pieces straight into the pot. Fill with about 3 litres of water. A point to note is when buying the dried beancurd sheets, make sure it is the crunchy type because there is another similar looking one but does not dissolve from boiling. From experience, look for the Chinese character ’3′ on the packaging (third character from the left) to get the right type.

Inside the can of boiled Gingko nuts.

The pulp at the centre of the gingko nuts has to be removed. Otherwise, there is a strange aftertaste. Use a toothpick to poke through the centre.

Pearl barley. Quantity is up to preference. Give it a rinse.

Add the barley into the pot with the beancurd sheets and water and start boiling. I don’t believe in the theory of letting the water boil and then adding the items. Same goes with the doesn’t-make-any-sense theory of letting the oil heat up to almost exploding temperature before adding garlic or onions or etc. I believe as long as there is just enough heat, i can start adding. This reduces the amount of oily smoke generated and oil burns. The end result taste just as good. The Gingko nuts is not added yet because the nuts have been pre-boiled and so requires less cooking time. Unless you are going to stand in front of the pot throughout the whole cooking process, it is advisable to keep the lid slightly or half-open because it tends to boil over easily.

While it’s being boiled, get the lump sugar ready. Quantity depends on preference. If unsure, start with a little and add more as you go. It’s always better than over-adding, which can be hard to recover. Don’t forget to rinse. Pre-rinse.

Post-rinse.

Add the lump sugar and the gingko nuts when it looks like this.

Bluntly beat the eggs

When the mixture looks like this, turn off the flame and pour in the beaten eggs and quickly stir before the eggs form. Just a blunt stir, though, to achieve a flowery effect.

Served

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