Barley and Thermal Pots

A twist to normal barley water, added some lemongrass.

I'm a huge fan of lemongrass so I find this very refreshing; especially when bored with normal barely water.

This drink is very easy to prepare - boil for about 1.5 hours washed barley in some water together with some winter melon (for natural sweetness) and a few bruised stalk of lemongrass.

I've been having a lot of fun experimenting with thermal pots especially cooking soups. They use their own internal heat to 'cook' the food stored in the pot. It also keeps the liquid food warm for at least 8 hours. I find this way of cooking very energy efficient. But having said that, for soups I usually simmer it for at least a good 40 min before putting into the thermal pot for a richer and more flavourful taste.

Recently found them very useful to cook rice too *especially useful if you don't own a rice cooker*. No more lid-on, lid-off. For those of you who cook rice over the stove I'm sure you know what I am talking about. ;)

Wash rice and add in required water. Bring water to boil for about 3-5 mins. Turn fire off, cover and put stainless steel pot into thermal casing. Leave for about 30 mins and viola, you have warm cooked rice. I find this very useful as I can precook rice ahead of time and still have warm rice when you return much later.

For other ideas, check out bentopet's recipes.

Crab rangoon

Ingredients
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package wanton wrappers
1 small bowl water
Oil for deep-frying, as needed

Method:
1. For the filling, mix together all the ingredients except for the water wrapper and oil.

2. Wrap 1-2 tsp of filling into the wanton wrapper. Wet the edges of the wrapper to seal, repeat until all the filling or wrappers are used up.

3. Keep completed crab rangoon covered with damp towel to keep them from drying out.

4. Heat wok and add oil for deep-frying. Try not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.

5. Best eaten warm.

This is one of my favourite appetizers or party finger food.