Homemade Salted Duck and Chicken Eggs

Hello Everyone ! You may already know my love for Congee, nice thick smooth rice porridge that is really simple to make and always comforting to the body. 

There are so many ways to enjoy a bowl of hot congee. You can cook it with ingredients to flavor the porridge or have it simple with different types of side dishes like my quick minced meat and green stir fry, or ground turkey with minced watercress or kale. A nice scoop of piping hot congee in your bowl  topped off with the stir fry, a small drizzle of soy and fresh cilantro .... so good ! 

And sometimes a salted egg!

from ediblyasian

My earliest memories of these eggs was shopping with mom at the chinese markets. They would be in a large shiny black ceramic container like a large flower pot with a red cloth cover lid ( like those big wine containers in Kung Fu movies)

The container would be full of duck eggs covered with black mud or clay. 

The salting process is with a mud/clay mixture with loads of salt then add water to create a paste,

Cover each raw egg with a thick layer of the paste and add to the container, lined from bottom to top, sealed and stored in dark cool area until ready, weeks to months.

 I believe this method was the cheapest and best for transporting.

Mom would pick out a few, put into a brown paper bag , and then at home wash out the mud/clay completely before cooking. 

These days you will only find packed, precooked salted eggs at the Asian markets. I have tried a few of them, but they do not meet the quality I like. I found a place in Chinatown that sells fresh duck eggs, and that was when I realized I could make my own. 

This is my first try on making my own salted eggs.

The best part is the yolk. When the brining process is done well it will produce a golden yolk with a smooth grainy texture like a real good baked potato...with a pop of salty unami!

Golden oily semi salty yolk is what I want 

I experimented with duck and chicken eggs

Ingredients:

4 duck eggs

4 chicken eggs

4 cups of water

1 cup of sea salt

4-5 tablesoon of Shao Hsing chinese cooking wine or sherry 

Prep and set :

1. Heat water and salt until all salt dissolved. Put aside and let cool completely.

2. Eggs - wash and dry - add in container carefully

3. Pour in the cooled brine and add the wine.

4. Add water to a small sandwich bag to weigh the eggs (the eggs will tend to float from the salt) then seal. the container.

5. Make a note of the dates/day of brining. 

6. Store in cool dark area for 30 - 40 days.

* you can place the jar  on a tray or plate to avoid the salty mess  when accessing to the eggs

cooking : add egg to cold water and bring to boil for 10 minutes

Should try the eggs to see if they are ready to your taste.

I tried an egg on the 25th day - not ready.

I tried an egg on the 30th day - not ready.

Perfect on the 40th day. 

Duck (top ) and Chicken (bottom) - Both result came out perfect! 

sorry for the poor slicing of the eggies

I am happy having these eggs chopped up and mixed in my bowl of congee, love it when the yolk semi melts in, flavoring the congee.

Storing : Clean all eggs from the brine and store in fridge separate from the fresh eggs.

** Cin mentioned a very famous Cantonese dish cooked with only the salted yolk - Stir Fried Lobster coated with salted yolk.

** Popular Filipino salad - tomato , onion with slices of salted eggs 

**  Mama -Steamed Mince pork and salty egg pie

Do you know any other salty egg dishes ?? 

  

Gazpacho heirloom tomatoes

Embarking on our healthy summer theme, we would like to share this easy and delicious gazpacho recipe. There is nothing better on a hot day (or any day) than a big bowl of cold tomato soup! For this recipe, the quality of the ingredients really matter. Try to get juicy sweet ripe heirloom tomatoes if you can. If not, plum tomatoes are fine. San Mariano canned tomatoes will work too if fresh is impossible.  Also, use Campbell's or Hunt's tomato juice. I like the sweetness and consistency of the juice. I like to top my gazpacho off with avocado and pickled shrimp. I think crabmeat would also be a great topping! And oh, I like chopped jalapenos and tart Louisiana hot sauce to add some heat! 

I can't wait for you to try this recipe!

Gazpacho

3 large heirloom tomatoes

(or 6 plum tomatoes or one can san marzano)

one red onion

2-3 cloves garlic

one bell pepper

one cucumber

juice of one lemon

4 cups tomato juice

1/4 cup olive oil

salt and pepper to taste

cliantro chopped

get your blender and a large bowl

cut all the veggies into small 1 inch pieces

buzz in blender one veggie at a time and pour into bowl

(pour in some tomato juice to help blending along)

do not over blend!  it should be chunky

mix together all ingredients 

salt and pepper to taste

top with favorite toppings, avocado and cilantro are musts!

If you have a food processor, follow same recipe and just pulse chop each ingredient

Lemon Chicken Kale Soup

Here is a super fast and easy recipe for a super comforting and delicious soup.  It isn't made completely from scratch, although you can if you would like to and have the time.  I like to use kale but you can substitute with any leafy green.  This is what I make when I'm exhausted but still want to make something healthy and satisfying for the family.  This takes 40 minutes from start to finish and that includes the prep time.  That's quick!  I made this last week and now looking at the pictures, I sure wish I had some!

INGREDIENTS

1 rotisserie chicken, meat hand pulled in bite size pieces

2 boxes chicken stock

3 carrots

1 bunch kale

1 lb potatoes

1 onion

3 cloves garlic

tablespoon thyme

lemon juice to taste

I served with crusty bread and tomato persian cucumber feta salad

COOK

saute onion and garlic

add carrots

add potatoes

add thyme

saute until veggies start to brown a little

add stock, bring to boil & simmer until veggies are al-dente

add chicken meat

add kale

salt and pepper to taste

lemon juice to taste (I used 1 1/2 lemons)

I find fresh organic veggies tastier than conventional

Pho' Grand Vietnamese Weekend Lunch

Pho Grand Vietnamese Restaurant

277 Grand Street
New York, NY 10002
(212) 965-5366

When having Vietnamese food, I always like to order a

No#2 Pho Beef Noodle Soup -

with fresh eye of round, brisket, navel, tendon, etc..

with a squeeze of lemon and handful of fresh basil...

to the very last drop pf pho' ...slurp!

and sometimes -

Beef stew with toast bun

chunks of beef shank, gelatinous tendon that melts in your mouth

and carrots swimming in this rich broth.

so savory

First time trying -

Deep Fried Crab Wanton

first bite was delicious then the richness of the cream was overpowering

so just one bite was fine for me

We like to come here whenever we can. Nice quick service and place seems clean.

Are you hungry yet?

Mama's Oxtail Tail Soup

How about a nice pot of soup....

and tonight we have one of our childhood favorites ..

" Mama's Oxtail Soup "

Went to my local butcher,

selected a tail in whole and had them slice it to preferred size

Basic soup ingredients

Ingredients:

• oxtail
• tomato
• celery
• corn
• potato -waxy ( starchy ones seems to just fall apart and thicken the soup)
• garlic
• salt + white pepper
• sour cream
• oyster sauce

1. Heat water in stock pot, bring to a boil

2. Par-boil oxtail for 2 minutes then rinse with water

3. Add all ingredients to the boiling water, bring it back to a boil then simmer on med-low heat for 1 1/2 - 2 hours- now isn't that easy!

Look at this bowl of goodness!

Each spoonful of hearty vegetables just melts in your mouth

and the oxtail meat almost falls off the bone.

Had oyster sauce for dipping on the side and a dollop of sour cream-yum!

This soup gets better the next day, add some rice and you 'll have a stew like soup.

My appetite just perked up from posting this !

Chinese Herbal Soup with Chicken.....

Are you a soup lover? I am! That's the main reason why I'm posting about this soup again! Who doesn't enjoy a bowl of something delicious and warm in your tummy? It’s almost like a hug from the inside out. As for chilled soups, nice in a different way and that will be another post for the summer.

Once again I've made my favorite soup with healing powers. Nothing beats having something so tasty and healthy at the same time. For those who missed my original soup post, here is a quick link* .

Working with Chinese herbs is one of the reasons why I enjoy making this soup. They are so pretty with their different shapes and color and add such deep flavor to the soups. I've worked with a few different herbs but did you know, there is a never ending list of Chinese herbs to cook with? How exciting! There is a lot to learn about Chinese Herbs from how to cook with them to their medicinal qualities. The Chinese Soup Lady ”is a very helpful site when you want to learn about the different ingredients and herbs which you may find in many authentic Chinese Soup. These herbs come dried so you can stock up for a few weeks or longer depending on which ones. Combine with your favorite meat and vegetables and you will have a meal in a pot!

Here are some pictures to share:

*adding chicken feet to your stock will make it more silky and they are fun to eat!

I like to dip them in some soy with white pepper...yum!

Aren't they pretty in those lovely bowls!

The bowls a gift from my sister....Thanks Em*

Rice Ball Soup - Tong Yuen

While some are celebrating their winter holidays like Christmas and Hanukkah , we welcome the Chinese Winter Solstice ( mom calls it the Chinese Christmas). This holiday is also called Dong Chi, welcoming the winter, this year it is Dec.22 to Jan.5.

I love this holiday when families get together to make Tong Yuen which symbolize unity and prosperity. Remembering my childhood, my mom will be the one to prep the rice flour and start rolling them into rolls so that we can start rolling pieces into bite size balls. We somehow always end up with all different sizes which was fine with me(I probably was the one not following...oops!) There was flour everywhere and on everyone. So fun!

For Winter Solstice the tradition is to make rice balls in a in a sweet or savory broth. As you can see we had the savory one last night and it was simply delicious and comforting. Ahh.......

-Rice Ball - Rice flour mix with hot boiled water until right texture , slowly add the water and knead for few minutes until it does not stick to your hands, roll into rolls and divide with knife into bite size pieces and begin to roll into balls. Bring a pot of water to boil and add the rice balls one by one. They are cooked once they float to the top. Set aside the cooked rice balls in a bowl of water to prevent sticking.

Savory Rice Ball Soup

-Broth - Bring a pot of water to a boil and add chicken ,chinese sausage , mushroom and celery leaves

Let it simmer for an hour and then add the rice balls, fish , and turnip as they are delicate . Simmer for 1/2 hour to 45 mins.

When done stir gently and serve into a bowl topped off with a healthy amount of shopped cilantro. Have it with a side dish of soy sauce mixed with white pepper.

Sweet Rice Ball Soup

-Heat a pot of water and add knobs of ginger and cane/rock sugar, simmer to a nice golden color. Make it as sweet as you like, remove the ginger and add the rice balls bring back to a boil and done!

You can also add sweet potato.

There you go! Two delicious options. I prefer the savory and 2 of the cookngs loves the sweet version. Please comment if I have missed something or your version of the Tong Yuen Soup!

Dried Beancurd Pork Barley Soup - Fu Jook Tong

I think this is the best soup I ever made! This was the first time I made it and I think I nailed it! I wish I can say the same of all my dishes. The results vary a lot especially when working with new ingredients. I love this soup and all its wonderful ingredients. Chinese soup is so enjoyable and simple to make.

Ingredients: A

• pork neck - parboil first
• dried shitake mushroom - soak until soft
• gingko nuts
• pearl barley
• garlic

Ingredient: B

• dried bean curd sticks -break into desire size ( i like it 1-2") break into bits for creamy texture - soak until soft.

In pot of boiling water add ingredients A, bring to boil again then let it simmer for 20 minutes.

Add * B , the softened beancurd sticks (skin, sheets - there so many variations, looks like a stick and I will call it a stick)

Simmer for 30 mins on low flame.

Seasoning : salt , white pepper , and oyster sauce.

First taste..starts with the bold flavors from the pork and mushroom, then you get the great textures of the barley and gingko nuts and finally a creamy finish with the soy bean curd, some of it melted in the soup.

How lovely ..

This is actually also a base for a very popular dessert,

just remove the pork, mushroom, garlic

and add rock sugar!

Bitter Melon ( Gourd ) Carrot Pork Soup

Flu Season is here ...eck! What do we have in the tool bag to fight this nasty ailment ?

Visit the Doc for the Flu Shot , excercise , daily vitamins , Purell, ignore it button , Mothers, don't touch anything or anyone..( I personally need to work on this list )I do know a delicious and very beneficial way!

Mama's Bitter Melon Soup!

This is another soup with healing powers, packed with vitamins and rich in nutrients.

The star of this soup is the Bitter Melon. To learn more click here*

Ingredients:

2 Bitter Melon - Clean , cut in half , scoop out the cotton like seeds and cut into 1-2" bite size

( to ease the bitterness rub salt on the melon and let it sit for 15 mins, it really works)

Pork Ribs - 1/2 lbs

1 lg Carrot - chop in chunks

Goji berries - hand full

Red dates - hand full

Ginger - 1 knob

Garlic - 1 clove

White pepper

Fish sauce

Oyster Sauce

Start a pot of water, bring to boil and add all ingredients.

( parboil the pork to remove impurities before adding to the pot)

Bring to a boil then let it simmer for 1 hour. I added a dash of fish sauce ,white pepper and oyster sauce.

How good does this look!

Had this with rice and oyster sauce on the side for dipping.

Bowl of goodness with the unusual bitter flavor ( almost like black tea bitterness) it can be strong but the fish sauce mellowed it out. Hints of sweet & tangy flavors from the carrots and herbs and of course there's the ribs..mmmmmmmm

slurp*

** Soup is tastier the next day**

Chinese Herbal Pork and Mushroom Soup

How about a delicious homemade soup with super powers! Mmmmm...mom used to make a big pot of soup almost every week and they are all delicious even the herbal ones.

It is the weekend, feeling overworked lately and decided to make a healthy soup. Here I made a nice hearty herbal soup. I used 2 nice chunky pork bones ( first time using these,  they are the blade bone near the neck )which gave the broth a nice deep flavor.

Ingredients:

dried shitake mushroom, potatoes, fox nuts ,wolfberries, red dates , yellow soybeans

soak all until soft except the wolfberries ( soak when soup is almost done or they will get mushy)

oh yes and garlic

look at this pretty mushroom after soaking

Here are the pork bones,
a bit scary looking but very tasty.
Parboil for a few minutes to get
rid of the impurities then rinse.
Then add bones into the pot of water with soaked
ingredients and potatoes.
Bring to a boil then lower flame and let it
simmer for 45 minutes. Then remove and take
all the meat off from the bone and add back
to the pot along with the soaked
wolfberries, simmer for another 10 minutes.

Aren't you proud of me! This smells and taste so gooooood. I will try my best to explain the wonderful flavors: a hint of earthiness from the mushroom, pork so tender & sweet, tang from the wolf berries and red dates, and the fox nuts with the yellow soybeans gave this soup a velvety finish. You can add soy or salt. Have it with rice if you like.. I just love soup and rice together ! Have a bowl of nourishing yummy tong !

You can learn more about chinese herbs from one of my favorite Soup Blogs:
Great photos and descriptions!
http://www.homemade-chinese-soups.com/chinese-herbs.html

Vietnamese Weekend Lunch !

When eating out....
do you have those still moments you feel the warm excitment when your order arrives and want to share with the people that will understand ... well this is especially for you girls who loves vietnemese cooking

Pho with Pig's Trotters and paper thin Brisket and super light rice noodle (not vermicelli)with a side of mint , some greens (shaved fiddle head), bean sprouts , and basil
Serve only on Weekends










Tender Squid with vietnamese lemongrass chili sauce over rice

For starters we had the famous fried spring roll. Summer rolls and Pho noodle soup # 5 is my usual order but this time wanted a change and I am glad i did, you would too..
they are perfect here and you know where......
  Nha Trang One ( 87 Baxter St. Chinatown NY)
Click here for full MENU*

Little vietnamese girl...

I haven't seen my baby sister for weeks so I decided to visit her one afternoon at work. She has been working doubles at this new vietnamese restaurant in Williamsburg, An Nhau. I nearly jumped on her when she greeted me at the door. You would too, just take a look...

The place is really nice. Imagine Indochine minus the fuss. She sat me in the garden where it felt like an indonesian resort until some annoying hipster started talking.

She took my order and made sure to check on me every 10 minutes. I couldn't have felt more VIP. Out of all people, She knows what a pain I am when it comes to dining out. Service was excellent.

The menu at An Nhau is traditional but modern. I really wanted to order the pork belly braised in coconut juice served with an egg. I am watching my cholesterol and weight ( I'm not 20 anymore) so I opted for vegetable summer rolls.

It was delicious. Normally this is with shrimp but the sauteed portobello mushroom substitutes nicely. The combination of the mushroom, bean sprouts, basil, mint and shredded cucumber and carrots topped with the homemade chili sauce was heaven.

My second dish was the classic pho...

(Sorry, this was half eaten. I was too hungry )

This is surely a classic. You have this wonderful soup served with rice noodles, thinly sliced beef, tendons and beef balls.

You can taste the hours the oxtail and pork bones simmered in the soup. It was rich and flavorful.

If this is the only way I get to see my sister and have good food, life isn't so bad.

Must experience:

An Nhau - Vietnamese Cuisine - Williamsburg, Brooklyn, NY

172 Bedford Avenue

(between North 7th and 8th Street)

Brooklyn, NY 11211

718.384.0028

lisa - Watercress Pork Soup

This is one of my favorite soups from childhood and is based on my memory of my mom's recipe. I started making this not too long ago. it's quite simple to make.

Ingredients :

Watercress - water

Pork ribs ( better flavor with the bone)

Carrot -Young potato

Goji berries or Wolf berries

Ginger- Garlic - Red Dates

Start a pot of water for the soup, and another for the pork, bring to boil.

Watercress- to clean, use a big pot under running water and sprinkle salt over the greens that helps to remove any sand or dirt. (standard salt ,don’t waste the good stuff)

I like to keep a portion of watercress aside and add that in after 45 minutes so you can still have some of the crunch.

Pork- put in boiling water for a few minutes to remove the scum and impurities and also the soup will be clear and not cloudy. ( see picture)

When soup pot is boiling, put in pork, watercress, ginger (sm knob), garlic, carrots, and the red dates. Bring to boil again then simmer for 45 minutes

45 minutes later
Add the potatoes, goji berries, and the rest of the watercress.

Simmer for 15 minutes.

Done, I like to add the seasoning on the side , salt, white pepper and oyster sauce. Can add rice or pasta - i like macaroni

This soup also works as a detox soup. Not only this taste great, is super good for you!

Our Saturday Breakfast at Annie's

Don't worry we only have this on weekends ....( sure )
Bowl of ginseng chicken soup with rice and Annie's perfect overeasy egg - hopefully she can share her secret
with the warm yoke swimming in the soupy rice .. slurping away with bitesize porkbelly with pickle vegetables and of course chili oil and oyster sauce on side for the extra flavor.

ahh what a way to start the day ......actually we wanted to head back to bed.
Thank you Mama Ng for the Lovely soup and Pork dish. *