Pearl Barley Water

Ingredients 

- 150g – 200g pearl barley
- 10 – 12 pcs candied winter melon
- 4 – 6 pandan leaves
- 3 litres water


Directions
1. Rinse through the pearl barley a few times.
2. Wash and tear the pandan leaves to release its aroma. Then tie it up to a knot.
3. Add 3 litres of water into the pot and bring it to boil.
4. Once the water has come to a boil, add in all the ingredients into the pot. Bring it to boil on high heat.
5. Then lower the heat and continue to simmer for about 45 – 60 mins or until the pearl barley has become soft.
6. Season with rock sugar if needed.
7. Discard the pandan leaves. The pearl barley and candied winter melon are edibles.

Sour Plum Drink 酸梅水

Ingredients (makes 1 glass 250ml)
- 6 preserved sour plums
- 1 tsp sugar
- 1 small lime (calamansi)
- hot water
- water
- ice cubes

Directions
1. Add sour plums and sugar in a mug. Add just enough hot water to cover the sour plums. Stir to dissolve the sugar, and let it sit for a few minutes until the sour plums are softened.
2. Cut the lime in half, squeeze in the lime juice and discard the seeds.
3. Transfer the sour plum mixture and squeezed lime into a serving glass. Add water and ice cubes. Serve cold.

Traditional Longan & Red Date Tea

Ingredients (for 1 litre - serves 5)
- 25g seeded red dates, soak in water for 10 minutes
- 40g dried longan, rinse before use
- 15g fresh ginger, crushed
- 40g rock sugar, or more to taste
- 2 pandan leaves, knotted

Directions
1. Bring 4 cups water (1 litre) to a rolling boil.
2. Add all ingredients & simmer for 15-20 minutes on moderate heat.
3. Adjust sweetness according to taste.
4. Can be served hot, at room temperature, or chilled.

Chrysanthemum Tea (菊花茶)

Ingredients (Serves 2)
- 50g dried chrysanthemum flowers (朵朵香/duo duo hua)
- 10g licorice roots (aka gan zao) – About 8 pieces* (optional)
- 1.5 litre water
- rock sugar, about 50g (adjust according to your preference)

*skip this if you are pregnant or have high-blood pressure

Directions
1. In a pot, bring water to a boil. Once the water starts to boil, add chrysanthemum, licorice roots (if using) and rock sugar.
2. Simmer for a short few minutes (do not boil for too long) and off the flame.
3. Take out the chrysanthemum flowers and licorice roots and sieve the liquid through a strainer.
4. Drink chilled or at room temperature.

Tips
- You may re-use the ingredients by adding water and boiling to brew a second round if you wish.
- You can also add 1 tsp of wolfberries (soaked in water till puffy first) if desired.
- There are a type of chrysanthemum flowers which do not require boiling (杭菊); simply place the ingredients in a cup/tea pot, pour boiling water and let stand for 5 minutes. However, I prefer to bring the ingredients to a brief boil to let the flavours seep in.

Water Chestnut and Bamboo Cane Drink

Ingredients (Makes about 3 glasses)
- 400g sugar cane/bamboo cane (chopped to shorter lengths to fit cooking pot)
- 2 tbsp barley (optional)
- 400g water chestnut (scrubbed & skin removed)
- 2 litres water- 50 to 100g rock sugar

Directions
1. In a pot, put all the ingredients except the rock sugar. Bring to a boil.
2. Reduce flame and simmer for about 1 hour.
3. During the last 10 minutes of boiling, add rock sugar to taste.