TA BIRD'S NEST RECIPE

Ingredients:

- 1 piece of refined dried bird's nest

- Rock sugar

- Water

​

Cooking instruction:

-  Soak the bird’s nest in cold water for about 90-120 minutes until all pieces of the nests are fully softened then drain all water out. During the soaking process, carefully separate the harder pieces into fine / smaller pieces for faster soaking.

- Put the bird's nest in a porcelain bowl, pour about 250ml - 300ml of water into the bowl (just so the water covers all the bird's nest). Steam the porcelain bowl gently at a low temperature. Please note: the bird's nest needs to be cooked immediately after soaking.

- Let the water boil for 15 minutes. You can add rock sugar, Chinese red dates, chia seeds or ginger (as desired) and boil for extra 5 minutes until the bird's nest softens.

- Once finished, remove the porcelain bowl from the pot. Cover the bowl, let it cool down then enjoy.

- Add 3 teaspoons of rock sugar, dissolve it, and cover the bowl for 15 minutes

- The bird's nest tastes better when consumed cold. Therefore, it is recommended to refrigerate the cooked bird's nest and serve it chilled.

​

Additional notes:

- The amount of rock sugar can be adjusted according to your desired level of sweetness. It is advisable to refrain from adding rock sugar during preparation time to ensure the bird's nest remains smooth after cooking.

- Bird's nest can be served with honey; however, it is recommended to add honey after the bird's nest has been cooked, as the high heat during the cooking process can affect the nutrition elements of the honey.

- Refrain from heating bird's nest in a microwave.

- Dried bird's nest can be stored in a cool, dry place and preserved for up to 2 years.

- Cooked bird's nest can be covered and stored in the fridge. Best to consume within 3 days to avoid losing the nutrition and flavors from all the ingredients.