July 7, 2011

Being at home in LA means that I can cook pork belly, which I couldn't possibly finish by myself in New York. It involves the pork belly itself and also a lot of rock sugar, soy sauce, and rice wine. Same goes for banana bread. I used a popular online recipe that involves sour cream, but I don't recommend it. It's impossible to tell that there is sour cream in there, but I used half the tub.

So it's the barley water that's my discovery of the summer. I first tried it at Phoenix, a fantastic chain of Hong Kong style restaurants in the Los Angeles area. They're well known for their desserts and drinks, and I went in on one of the hottest days in the city. To make it at home, all you do is simmer some barley in more water than you think is prudent. (The worst thing that can happen to barley water is to have barley that's sticky and clumpy.) When it's cooked all the way through, about 30 minutes, add some rock sugar. The drink should be gently sweet at most. Chill in refrigerator and serve with a wedge of lime.


  1. that all looks delicious! i didnt know u cook.

  2. Pork belleh! I haven't had that in forever.

    Phoenix serves barley water? Really? I don't remember ever seeing that on their menu.