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2
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c
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Barley (1)
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Our recipe is adapted from The Lhasa Moon Tibetan Cookbook, and is
suitable for making small quantities in a modern kitchen, rather than
preparing huge quantities outdoors (see Note-2).
Do Ahead - (8 hrs)
- Soak BARLEY overnight with plenty of water.
Make - (2-1/2 hrs - 50 min work)
- Drain the Barley very well. Spread it out on paper towels
on a baking sheet or similar and let it dry until it is just damp,
not wet. You can pull the paper towels at about half way.
- Heat a kadhai, wok or spacious skillet over high heat. Stir in 1/4
of the Barley. Fry it, stirring, not quite constantly, but every
few seconds. A surface temperature of about 440°F/230°C is
good. The Barley will eventually start to sound like sand. You can
chew a couple grains, and they should be crisp all the way through.
Let it darken a little, but no more than to a dark blonde color. You
may want to turn the heat down to moderate at this point as the
color darkens quickly, and you definitely don't want any burn. Pour it
out to cool, and Repeat with the other 3 quarters. You will notice
the toasted barley tastes really good.
- When the Barley is completely cooled, grind it fine in a
grain grinder or coffee mill. If you use your regular coffee mill,
clean it by grinding some rice before and after.
- Store in a sealed container away from heat and sunlight.
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