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BIRD'S NEST SOUP
  • 이름 : tutors
  • 작성일 : 2014-05-28
  • 조회수 : 4037
  • 추천수 : 0

 

BIRD'S NEST SOUP

 

 

The most famous use of edible birds nest is bird's nest soup, a delicacy in Chinese cuisine.

When dissolved in water, the birds' nests have a gelatinous texture used for soup or sweet tong sui.

It is mostly referred to as "yan wo" unless references are made to the salty or sweet soup in Chinese cuisine.

 

Bird's nest soup, or nido soup, is a Chinese delicacy that is popular in the Philippines.

The bird's nest ingredient comes from select species of cave swiftlets,

one of which is found in the Philippines.

  

                                             

 

The bird's nests that are harvested come from select species of the swiftlet,

 a tiny bird found throughout Southeast Asia.

These birds inhabit dark caves, and the males construct the nests on the cave walls.

Instead of using twigs, straw and other plant material,

the swiftlets utilize their own saliva to create a small,

shallow basin attached to the rocks.

  

                                                   

 

The soup is believed to have numerous health benefits from boosting

 the immune system to slowing down the aging process.

  

  

A bowl of bird셲 nest soup is a prized Chinese delicacy. Bird셲 nests (swallow셲 salivia nests)

are expensive due to the difficulty in harvesting. Its drink is said to do wonders for skin, throat and lungs,

as well as boosting overall health and well-being.

Lots of Asian celebrities consume this daily to look beautiful!

 

 

Bird's Nest Soup with Rock Sugar Recipe

We use an electric slow-cooker as the double-boiler. For best results,

use boiling water as it takes a long time for the water in a slow-cooker water to heat up.

 

Serves: 2

Prep Time: 10 mins

Cook Time: 40 mins

Ingredients

  • 1-2 pieces bird's nest (yan wo)
  • 2 rice bowl hot water
  • 10 slices American ginseng optional
  • 3 tbsp rock sugar to taste

Directions

1. Soak bird's nest pieces in a bowl of cold water for 1/2 to 1 hour, until softened.

Pluck out any feathers or debris using kitchen tweezers. Rinse and drain.

To prevent wastage, run soaking water through a fine sieve to catch the small bits of bird's nest.

  

2. Add soaked bird's nest , hot water and ginseng slices in an inner stewing pot. Cover with lid.

  

3. Place stewing pot inside a larger pot such as a slow cooker. Double-boil for about half to one hour.

 When the bird's nest is cooked to desired texture, stir in rock sugar to taste and

cover for about 5 minutes to allow the sugar to dissolve fully.

Serve at room temperature or chilled.

Cook Tips

We use an electric slow-cooker as the double-boiler. For best results,

 use boiling water for both the inner and outer pot.

The water in the other pot should cover at least 3/4 of the height of the inner pot.

The stewing time begins counting when the water in the outer pot starts to bubble

(for my slow cooker, it takes about 45 minutes).

                               

 

TRY THIS!!! ^_^

  

 

 

 

 

 

 

 

 

 

 

 

 

 
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