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    Barley from china or holland

    Scheduled Pinned Locked Moved Tuckshop
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    • R Offline
      reirei
      last edited by

      Hi, barley from China is slightly bigger than Holland’s. Generally, China’s barley has cooling properties but ‘ang moh’ barley (pearl barley) will cause phlegm. Taste-wise, pearl barley tastes better but if you buy China barley from ‘Fu Hua’, it doesn’t have that funny smell. Hope this helps.

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      • P Offline
        pinball
        last edited by

        thanks for the info

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        • M Offline
          MoonFlower
          last edited by

          My mom used to buy the ayam brand barley till someone told her about causing phelgm so switch to china barley. We washe with salt to clear the smell and add in pandan leaves to boil. You can use those rock honey sugar or rock sugarcane sugar which you can get them from Fu Hua.

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          • F Offline
            Full.010894Cream
            last edited by

            don’t really like the china ones coz of the sour after-taste. but I believe they have more medicinal value (cooling) than the holland type.

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            • L Offline
              lklow
              last edited by

              Hi, just to share with you the barley drink I made for my family. I used pearl barley from Holland.


              http://food-4tots.com/2009/05/27/barley-drink/

              Regards,
              LK (Food-4tots)
              http://food-4tots.com/


              http://www.postimage.org/image.php?v=Ts1EQBVr

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              • M Offline
                Mama Leong
                last edited by

                I think CHina barley is sweeter. Holland Barley is a little sour right??

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                • T Offline
                  terry
                  last edited by

                  My mil say holland ones r sticky sticky after cooking. She told me to get those frm china.

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                  • M Offline
                    monmon31
                    last edited by

                    I use a combination of both China and Holland barley to get the best of both worlds. Totally agree that China ones tends to have a smell and my boy does not like it. Instead of using rock sugar I use ‘sugared melon strips’-aka ‘tang kuai tiao’ which can be bought from chinese medicinal hall to sweeten it.

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                    • D Offline
                      delifairy
                      last edited by

                      I also mix the 2 most of the times. However, if it to reduce heatiness, then I will only use China ones.

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                      • V Offline
                        verykiasumummy
                        last edited by

                        monmon31:
                        I use a combination of both China and Holland barley to get the best of both worlds. Totally agree that China ones tends to have a smell and my boy does not like it. Instead of using rock sugar I use 'sugared melon strips'-aka 'tang kuai tiao' which can be bought from chinese medicinal hall to sweeten it.

                        yes!! mixing the 2 together was what my mum has been doing for me... but my MIL says i'm ignorant and pours them away or refuses to drink whenever i prepare... i thought i was maybe the odd one out but no.... so glad...

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