Ingredients
- 3 tbsp (1 oz/30g) dried pearl barley
- ½ cup (2oz/55g) dried longan, reserve soaking liquid
- ¼ cup (1 oz/25g) dried red dates/jujubes
- 3 tbsp (0.5 oz/15g) dried goji berries
- ½ dried snow (white) fungus
- ½ oz (15g) dried seaweed (kelp) strips
- ½ cup (4 oz/115g) rock sugar, or to taste
- 6 cups water
Instructions
- In separate bowls, soak each dried ingredient in hot water for 30 minutes. Strain then rinse all ingredients except for the longan. Reserve the soaking liquid for the longan.
- Rinse the seaweed thoroughly until it no longer feels slimy. Cut down into 2-3 inch lengths.
- Trim and discard the hard stem of the snow fungus. Hand tear into bite-sized pieces.
- In a small stockpot, simmer the pearl barley for 30 minutes or until tender. Strain then rinse until the water runs clear.
- In the meantime, in a separate medium-sized stockpot, bring 6 cups of water to a boil and simmer the dates for 10 minutes.
- Add the longan along with its soaking liquid and simmer for 10 minutes.
- Add goji berries and the previously cooked pearl barley. Add rock sugar to taste.
- Add snow fungus and seaweed. Simmer for 5 minutes then turn off the heat.
- Allow the Sam Bo Luong to cool completely to room temperature then refrigerate. Serve chilled with ice cubes or crushed ice.
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