Homemade Salted Egg 咸蛋

After patiently waited for one whole month, my homemade salted egg is ready for harvesting!! ^0^ Traditionally salted egg are made using fresh duck eggs, but it is impossible to find any fresh duck eggs in the market here, therefore I've used extra-large chicken egg. Glad that they all turn out better than I've expected.

Day 1 on 11 Jan 2014 which I started the brining process...

Lovely deep orange tone salted egg yolk after 30 days. From the picture below, you will realize the different in size of the egg yolks. I've actually used a couple of small normal chicken eggs, so it is better to use larger chicken eggs so that you can taste more yolks :D The white tasted real salty and the whole egg is infused with the spice flavour, taste different from the usual store-bought duck salted egg. I like it!!

This is how it looked after boiling….taste great with a bowl of piping hot porridge :D 

Recipe source : christinerecipes

Ingredient

• 10 extra large chicken eggs (egg yolk will be relatively small if using small normal chicken eggs)
• 1/2 cup rock salt
• 2 cups water
• 2 tbsp 汾酒 (or use Shaoxing wine)
• 1 star anise
• 2 tsp Sichuan peppercorns

Method

1. Rinse the eggs and drain well. Set aside.
2. Put water and salt in a saucepan. Add star anise and peppercorns. Bring it to a boil. Once the salt has completely dissolves, turn off eat and cool the liquid completely.
3. Pour in wine and stir well.
4. Use a clean glass container, carefully arrange the eggs in the container. Pour the salted water into the container to submerge the eggs.
5. Seal the container tightly and place it in a cool area. The brining process will takes 30-40 days.
6. After 30 days, drain all the eggs and wipe dry. Keep them in fridge to prolong the shelf life.
7. To cook hardboiled salted eggs. Place eggs in a pot of water, bring it to boil and cook on medium heat for 10mins. Drain away water and cool down before serving.

What's these?? Fillings for Liu Sha Bao 流沙包 whereby salted egg yolk is the core ingredient …stay tune for this awfully delicious & sinful Chinese dim sum soon!

桂花雪耳元宵甜汤

❤❤❤ Happy Valentines' Day! ❤❤❤

元宵节快乐！

桂花雪耳元宵甜汤

Basic Rice Dumplings
Ingredient

• 200gm glutinous rice flour
• 160gm hot water
• 1.5 tbsp vegetable oil
• strawberry paste pink dough
• adequate amount of red bean paste or choice of your favorites fillings

Method

1. Put flour into a mixing bowl. Add in hot water and mix till a dough formed.
2. Add in 1/2 tbsp oil one at time and knead lightly till all is blended.
3. Divide dough into 2 portions. Add in strawberry paste into one portion.
4. Cling wrap and rest dough for an hour.
5. Pinch a small amount of dough and with some fillings (I used 8gm filling for each ball) and seal tightly. 
6. Bring a pot of water to boil. Drop in wrapped dumplings, in batches if necessary, cook over medium heat. The rice dumplings will float to the surface when is cooked through. Scoop up the dumplings and place them into another bowl of cold water. Ready to serve.

Rice Dumplings with Osmanthus & White Fungus 

桂花雪耳元宵甜汤

Ingredient

• 25gm white fungus, soak in water till soften
• 2 blades pandan leaves, knotted
• 20gm seedless red dates
• 2 tbsp osmanthus flower
• 200gm brown rock sugar

Method

1. Tear softened white fungus into bite size and trim away the hard base. 
2. Bring a pot of 2L water to boil. Add in white fungus, red dates and pandan leaves and cook on low heat for 1 hour.
3. Add in sugar and osmanthus flower and boil till sugar is dissolved.
4. Serve warm or cold with the dumplings.