Homemade Salted Duck Eggs

Do you like salted duck eggs? I DO!!!! I love salted duck eggs and just give me a plain porridge or any porridge with salted eggs, I am in seventh heaven!!!!! Besides that, I like to use salted eggs in whatever savoury dish I can think of. I am really crazy over salted eggs and would go even crazier if the super bright orange red yolk is oily! It has this buttery taste! As far as I know, since my childhood days, my mum had been making salted duck eggs using the brining method. This homemade salted duck egg is as per my mum's step-by-step instructions.
My eldest daughter only eats the white egg but not the yolk! Good news to me!!! So every time I will eye her egg yolk and she will happily pass it to me.

The cutting is not perfect as I cut it while it's still hot.  Overall the taste is perfect :)

Step-by-Step Instructions  :

1)  Choose 10 fresh duck eggs.  If possible, try to get those greenish in colour as they are more flavourful and fragrant.  It's very difficult to get it in KL.  However, whenever I go back to my hometown in Perak, I would try to get it from the wet market.

2)  Use a damp cloth to clean and wipe away the dirt.  My mum repeatedly reminded me not to soak it in the water.

3)  Put 350gm coarse sea salt into a pot.  Add 2 liter of water and boil over medium heat. Occasionally stir and boil until all the salt is dissolved.  Leave it aside to cool.

4)  Arrange cleaned eggs in a glass jar.  

5)  Slowly pour the brine into the jar and make sure all the eggs are fully immersed and  close the lid.   Keep it in a cool dark place between 18 to 21 days or longer depending on how salty you want the eggs to be.

7)  After all the eggs have been harvested, do not discard the brine.  It can be recycled for a 2nd batch of homemade salted eggs!

8)  Boil salted eggs as you boil the normal hard boiled eggs.  It takes between 10 to 15 minutes. 

9)  Let it cool before cutting the eggs.  Otherwise, your egg yolks would look messy just like mine!  I was a bit impatient and cut it when it hadn't totally cooled off :(

Homemade Salted Duck Egg is so much better than the commercial salted eggs.  It's easy peasy.  So why not give it a try if you also love salted eggs?

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out. 

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Sweet Bitter Gourd Porridge (Meatless Recipe)

Have you ever heard or tried cooking porridge with bitter gourd? Sounds weird, isn't it? This dish is the result of my 'spur of the moment' recipe. I wasn't feeling well and wanted to eat something simple and refreshing and yet feeling lazy to do all the preparation, cooking, washing, mopping, etc. Then I realized that my homemade salted duck eggs are due for 'harvest' (exactly 21 days) and I was so excited to try it. Ahaa... let's have plain porridge with salted eggs... but...I doubt my children would like it just with salted eggs! So, while 'ransacking' my fridge, I found 1 miserable bitter gourd which had ripened! BUT... I don't want to do any frying..... So, my weird idea and 'lazy mode' is the result of this porridge. Guess what???? Surprisingly, it's quite delicious and not bitter at all but slightly sweet due to the Chinese Wolfberries (and the bitter gourd was fully ripened!) So, if you are curious how you are going to react to this weird porridge, just give this a try.

Get a ripe bitter gourd if you don't like the bitter taste.

Ingredients :

- 1.5 cup rice (I used brown rice)

- 1 bitter gourd - use a spoon to discard the seeds (washed and sliced thinly)

- 2 tbsp fresh wood ear mushroom (washed and sliced thinly) - you can use dried ones

- 1 tbsp Chinese Wolfberries (washed)

- 1 tbsp shredded ginger

Seasonings : (to taste)

- salt

- soy sauce

- miso

- sesame oil

Method :

1)  Wash rice and add water accordingly; as to your usual porridge requirement.  Cook porridge at medium high heat. 

2)  When the porridge is semi-cooked, add bitter gourd and wood ear.  I added hot water as my measurement of water was not accurate.  Cover.

3)  Let it boil for about 5 minutes and lower the heat to medium low. Add shredded ginger and slow cook for about 1/2 hour or until the porridge is ready.

4)  Add the Chinese Wolfberries and salt to taste.  Stir and mix well.  Turn off the heat.  Cover and let it stand for about 20 to 30 minutes before it's ready to be served.

Season it with soy sauce and some sesame oil.  Have it with homemade salted duck eggs.

Or if you don't like salted egg, then what about some miso?  It's yummy too :)

Or, like me, have it both; miso and homemade salted duck eggs and seasoned with a dash of soy sauce and sesame oil. You must be wondering how 'salty' am I!!! Well, NO, just nice as I added a bit of everything!

Do give this porridge a try if you DARE to be different! hahahaha...

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

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Follow this blog with bloglovin   Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Kajang Claypot Chicken Wine (Fah Tui Kai/Drunken Chicken)

I used to cook chicken wine using my homemade red glutinous rice wine.  However, this Kajang Claypot Chicken Wine is slightly different from my usual Sitiawan Ang Jiu Keh which we would eat it with Mee Suah.

Sitiawan Ang Jiu Keh which we would eat it with Mee Suah (click for the full recipe if you want to try this  popular dish of  Sitiawan, Perak)

The difference here is that instead of red glutinous wine, it used Chinese Cooking Wine (Hua Tiao Chiew) and it has big onions in it. This Kajang Claypot Chicken Wine is adapted from Y3K(29) pg 52 with minor modification.

 

Overall, it's very delish and appetizing.

Ingredients A : 

- 250gm chicken (cut into pieces and marinated with soy sauce)

- 1 tbsp deep-fried minced garlic (I used 3 cloves garlic but without deep fried)

- 3 slices ginger (I used 2 big thumbsized ginger as I love it with lots of ginger)

- 1/2 big onion (I used 1 big onion, cut)

- 3 tbsp superior stock (I used 1 cup of hot water)

Seasonings A: (for marinate)

- 1.5 tbsp oyster sauce (I omitted as I prefer the original taste)

- 1 tbsp soy sauce

- 1/2 MSG (I omitted)

Seasonings B : (to taste)

- 1/2 dark soy sauce 

- salt

- 2 tbsp Chinese cooking wine

- 1 cup of homemade red glutinous rice wine (my addition to the above)

- some sesame oil (my addition)

Method :

1)  Arrange ginger, garlic and marinated chicken in a claypot or sandpot.

2)  Add hot water and cover.  Cook at high heat for 5 minutes.  Then lower the heat to medium heat and cook till chicken is semi-cooked.

3)  Add dark soy sauce, red glutinous rice wine and big onions. Let it simmer for about 3 minutes.

4)  Drizzle Chinese cooking wine and sesame oil.  Stir and mix well. Bring to a quick boil.  Add Salt to taste.

5)  Serve hot with steamed rice.

Do enjoy :)

I am linking this post to Cook-Your-Books # 2 organised by Joyce of Kitchen Flavours

and to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

I am also submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.

 

To receive new updates, do LIKE me on FACEBOOK.   Thanks! http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)