It’s Mona and my turn to demonstrate in the South Arm Community Kitchen. Mona made a German dish called Barley Chicken Stew for the main dish while I made Malaysian Fruit Rojak for dessert. I had blogged about the Fruit Rojak here.
The Fruit Rojak was accepted well even though it is a little too spicy for some of the members in the group despite I did not add Thai chili to the dish. The only problem is the confusion of the origin of the dish where I kept hearing people saying Thai or Indonesian when they mentioned about the rojak.
The Barley Chicken Stew is a very hearty meal and it’s very filing too. It’s a great dish for cold weather.
Another new member of the kitchen, Jane, brought some corn meal muffin to share with us. Jane was a school teacher for 25 years, teaching cooking in school. We hope she will share with us many of her culinary skills.
- 1 cup pearl barley, soak in water or broth overnight
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 2 to 3 chicken drumsticks
- 1 litre chicken broth
- 150g cream cheese
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 tablespoons chopped chives or green onion and parley each
- a pinch of tumeric
- a pinch of chili flakes
- salt and pepper to taste
Mona made her own chicken broth with chicken bones and she added tumeric to the chicken broth for colour. Mona also bought organic pearl barley for about $5 per kilo from Galloway which is just 30% more expensive than regular ones. She also brought her own frozen chopped green onion and parsley which she planted in her garden during summer.
Click on Read More for the instructions.