Before I discover Damansara in KL, I used to stay in the city centre whenever I travelled up to North.
My favourite Black Fried Hokkien Mee is just across Chinatown. Once KC introduced this drink to us after our dinner and I fell in love with it. Never had another chance because subsequent trips, we weren't staying in the city centre anymore. We discovered a less populated and better shopping area and it has since been our "home" whenever we are there.
Looking at the recipe, this drink is very time consuming and thus I decided to cook a bigger pot. One litre is definitely not enough to feed my family.
Though I no longer can remember how this drink taste like but we like it. In fact, it was a wise decision to triple the recipe as my son couldn't stop drinking it.
I gave some to my parents and they finds it too sweet. Perhaps need to reduce more sugar if it is already chilled and doesn't need any ice.
Coincidentally, mom was also sharing this recipe with her line dance kaki just last week. Apparently mom already knew the secret.
Thanks for sharing.
What you need:
200g rock sugar (luckily I reduced the sugar to 200g coz it was very sweet without ice)
9 luo han guo
300g dark logan flesh
6 litres of water
Scrub skin of wintermelon well. Cut into large chunk.
Add in the 6 litres of water and simmer for 2 hours.
Add in Luo Han guo and rock sugar and continue to simmer for 1 hour.
Strain and add in dark logan flesh and continue to simmer for 10 mins.
Cool completely before serving it with lots of ice.
I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.