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Bird’s Nest and Oatmeal in Milk
Servings: 2
Function:
Heart boosting, nourishing, reducing fat and promoting a healthy intestine.Ingredients:
Bird’s nest 10g
Whole milk 470ml
Instant oatmeal 2 tbsp
Crushed rock sugar 20g
Water 250ml
Method:
1. Soak and double boil bird’s nest . Set aside.
2. Bring water to a boil over high heat. Add instant oatmeal and cook until slightly soft and sticky.
3. Add milk and cook over medium heat. Continuously stir in one direction while cooking. Cook for around 20 minutes. Add crushed rock sugar.
4. Cook the oatmeal until cooked and become a paste. Raise the spoon and a straight line should be formed. Turn off heat. Stir in bird’s nest. Serve.
Tips:
- It is recommended to use instant oatmeal and crushed rock sugar to save cooking time.
- Keep stirring when cooking to prevent oatmeal from sticking to the bottom of the pan.
- Serving with sour food (e.g. orange, lemon) may cause nausea or vomiting.
- Cooked oatmeal will become mushier when setting aside for a longer time.
Nutrition Information:
Oatmeal - rich in dietary fiber, can help strengthening health of heart, reducing fat percentage and improving gut health to have healthy skin etc.
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Dried Scallop and Quinoa Congee with Bird’s Nest
Servings: 3-4
Ingredients:
Bird’s nest 40g
Dried scallop (Hokkaido scallop) 20g
Quinoa 30g
Rice 20g
Water 1,500ml
Method:
1. Soak and double boil bird’s nest . Set aside.
2. Rinse dried scallops. Add water to just cover the surface. Soak for 30-60 minutes (depends on size). Set aside with water.
3. Rinse quinoa and rice. Pour water into a clay pot. Bring to a boil over high heat. Add soaked scallops with the soaking water, quinoa and rice. Bring to a boil, turn to medium-high heat and cook to congee. Keep stirring while cooking.
4. Add bird’s nest. Cook for 5 minutes over low heat. Serve.
Tips:
- Feel free to season with salt after adding in bird’s nest according to personal preference.
Nutrition Information:
Quinoa - recognized as “The Perfect Food” by the Food and Agriculture Organization of the United Nations. It is rich in minerals (iron, magnesium and potassium) and 8 essential amino acids for human. Quinoa has a great source of lysine which can help building collagen to maintain elastic skin.
Hokkaido dried scallop – a kind of seafood which is high in protein and low in fat, can help nourishing yin and kidneys.
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Bird’s Nest Dumpling with Golden Caviar
Servings: 8
Ingredients:
Bird’s nest 15g
Golden caviar 20g
Shanghai style wonton wrapper 8
Red king crab meat 50g (approx. 1-2 sticks)
Jinhua ham broth 500ml
Method:
1. Soak and steam (soak in water) bird’s nest. Set aside.
2. Transfer golden caviar and red king crab meat from freezer (-18°C or below) to fridge (0-8°C). Let defrost.
3. Take out the meat from king crab leg and pull with hands.
4. Mix bird’s nest and pulled crab meat.
5. Add 1 tbsp of bird’s nest and crab meat on a wonton wrapper. Fold into dumplings.
6. Cut off a little bit wrapper of the top and open slightly.
7. Place the dumplings in a double boiler. Pour in Jinhua ham broth. Steam for 6 minutes over medium heat.
8. Add golden caviar on the top of the dumplings. Serve.
Tips:
- Do not defrost golden caviar and crab at room temperature or in water to prevent bacteria from growing and destroy the quality.
- Premade red king crab legs can be used but be aware of the hygiene when defrosting and taking out the meat. It is not necessary to rinse the red king crab legs after defrosting or you may rinse with distilled or pure water if preferred.
- Add golden caviar after steaming to prevent the caviar from being cooked and affect the presentation.
Nutrition Information:
Red king crab – giant in size and tasty, can be found in the deep sea areas. They are rich in protein and low in fat, as well as contain various vitamins and minerals.
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Bird’s Nest Stuffed Aburage
Servings: 5
Ingredients:
Bird’s nest 30g
Shrimp 5
Chives 5 stalks
Bolete mushroom 30g
Marmoreal mushroom 90g
Baby cabbage 30g
Aburage 2 1/2 pcs
Chicken stock 500ml
Black truffle sauce 5g
Seasoning:
Chicken powder 1 tsp
Salt 1/4 tsp
White pepper powder 1/4 tsp
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Rinse shrimps. Add into boiling water. Blanch over high heat until cooked. Remove head and shell. Half-cut along the back and keep the whole tail. Add chives into boiling water. Blanch over high heat until soft.
3. Cut aburage into halves. Soak bolete mushrooms in water for 5 minutes. Take out and rinse briefly. Drain.
4. Rinse marmoreal mushroom and baby cabbage. Cut marmoreal mushroom. Slice baby cabbage.
5. Heat a wok over medium heat with 2 tsp of oil. Add bolete mushroom, marmoreal mushroom and baby cabbage. Stir in seasoning. Take out. Divide into 5 portions and the filling is ready.
6. Stuff aburage with bird’s nest and the filling. Add shrimps with shrimp tail on top.
7. Tie the aburage pouches with chives.
8. Place the aburage pouches on a plate. Pour in chicken broth. Steam for 7-8 minutes over medium heat. Take out. Add black truffle sauce. Serve.
Tips:
Half cut the shrimps before adding into the aburage in order to bring the aburage pouches a better texture.
Rinse marmoreal mushroom to remove sands; but not to over rinse them or the aroma and nutrition will be gone.
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Steamed Tofu with Bird’s Nest and Tomato
Servings: 6
Ingredients:
Bird’s nest 10g
Tomato 3
Silken tofu 1 pack (350ml)
Salt 1/2 tsp
Sugar 1 1/2 tbsp
Potato starch mixture:
Potato starch 1 tbsp
Water 1 tbsp
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Rinse tomatoes. Add into boiling water. Blanch for 2 minutes over high heat. Soak in cold water. Take out and peel. Dice finely.
3. Bring tomatoes, salt and sugar to a boil over high heat. Reduce heat to low. Add potato starch mixture. Bring to a boil again, turn off heat and the tomato thickening is ready.
4. Cut tofu into six pieces. Place on a plate. Spoon out the centre part of the tofu with a small spoon.
5. Add bird’s nest into the centre part of the tofu.
6. Steam the bird’s nest tofu for 6 minutes over medium heat. Take out. Drain off excess water. Pour the tomato thickening. Serve.
Tips:
When spooning out the tofu, cut two parallel lines with a knife first to assure the position, so that it will be easier to spoon out and the appearance will not be affected.
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Bird’s Nest Congee
Servings: 1
Function:
Yin enriching, moisturizing, liver and kidneys nourishing, and spleen and stomach invigorating.Ingredients:
Bird’s nest 10g
Pearl rice 30g
Dried oyster 20g (about 5)
Hot water 1,000ml
Salt to taste
Method:
1. Soak and double boil bird’s nest. Set aside.
2. Rinse pearl rice. Soak dried oysters in water briefly, rinse.
3. Heat clay pot over high heat. Add 1 tbsp of oil. Fry the dried oysters until fragrant. Add hot water and bring to a boil. Add pearl rice. Bring to a boil again over high heat. Turn to medium-high heat and cook to congee. Keep stirring while cooking.
4. Add bird’s nest. Cook for 5 minutes over low heat. Stir in salt before consuming. Serve.
Tips:
Add pearl rice in boiling water to prevent rice from sticking to the bottom of the pot.
Nutrition Information:
Dried oyster - processed from fresh oysters, suitable for consuming in autumn and winter time. They are good for regulating body organs, supplementing weak functions, nourishing yin and blood, invigorating kidneys and strengthening male functions. They are rich in proteins and various nutrients; a precious food for improving health of skin.
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Bird’s Nest in Milk
Servings: 1
Ingredients:
Bird’s nest 10g
Milk 230g
Rock sugar 5g
Method:
1. Soak bird’s nest. Drain.
2. Place bird’s nest in a double boiler. Pour in hot water to completely cover the bird’s nest. Cover with lid. Double boil for 15 minutes over low heat.
3. Add rock sugar. Double boil for a further 15 minutes.
4. Heat milk over hot water bath. Stir into the bird’s nest. Serve.
Tips:
Double boil bird’s nest directly in milk will make the bird’s nest become hard and crispy. It is recommended to double boil the bird’s nest first and add milk afterwards to keep the best texture of bird’s nest.