Sunday, April 12, 2009

Bird's Nest

I bought these swiftlets bird's nest from Sabah where the price is considerably lower than if you were to buy them from reputable medicinal halls in Singapore. There are various grades of bird's nest depending on when the nest was harvested. The first harvest is considered the best and subsequently the 3rd harvest is the lowest grade as the then exhausted birds doesn't produce as much nutrients as when it built it's 1st nest. Also the 3rd harvest is done when the baby birds have left the nest and hence the nest is considerably dirtier and requires more work to clean before it can be consumed.

Nest built on the walls of caves are also considerably more expensive than nests built in man-made houses which are used to attract the swiftlets to build their nests. It is believed that the natural caves imparts certain amount of minerals to the nests as compared to none from the wooden planks in houses. This might have accounted for the varying colors in the cave nests as different minerals are deposited on the nests.

Bird's nests should be kept in a cool dry place. Bird's nests dries up during storage and so large quantity shouldn't be bought and kept for a long time. Usual quantity is about 1 qian which is about 7-8 pieces of nests. Each piece when cooked can provide enough quantity for about 7 days of consumption. I usually cook one piece each time and that will last me for 1 week and I will cook this once a month. Once cooked, I will leave it to cool and store it in a glass bottle and kept in the fridge.

Cooking bird's nest is simple. For the type of nests in the pictures, soak the nest overnight and tear the nest apart while removing any dirt or impurities, if any, embedded in the nest. Place the shredded nest into a double-boil container (typically made of porcelein), add a lump of rock sugar and topped up with water. Place the container in a pot and fill the pot with water up to about half the height of the container. Boil using a small fire for 4 hours.

The cooked bird's nest will give out a fragrance similar to boiled eggs. Consume a piece of bird's nest first thing in the morning after waking up and before consuming anything else.

Saturday, April 11, 2009

A1 Hong Kong Porridge @ Upper Thomson Road

A simple dinner of HK Porridges and dishes "香港粥"

Scallop & Gingko Nut Porridge "白果干貝粥"

Mixed Pork Porridge "豬雜粥"

HK Style Ting Zai Porridge "艇仔粥"

Rice with Braised Gravy "卤味饭"

Mushroom Braised Chicken "香菇焖鸡"

Raw Fish Slices "生鱼片"

Fatty Pork with Preserved Veggies "梅菜扣肉"

Fatty Pork with Preserved Veggies "梅菜扣肉"

Location: A1 Hong Kong Porridge @ Jalan Todak (off Upper Thomson Road)

All the porridges were boiled with dried scallops, giving it a natural sweetness. These traditional HK style porridges are cooked using broken rice to give them it's thick creamy consistency, different from the Taiwanese or Teochew Porridge where the rice grains are still whole and intact. Each has it's own merits and offers nice variations to this simple fare. Each claypot of porridge makes a nice single portion.

The meat dishes were decent and gave the porridges a nice boost of saltiness, which I liked. However, all the dishes come as a set, which includes a small dish of veggie and a bowl of rice. Maybe the restaurant can offer the dishes on their own instead of a set, this might encourage more customers to order them and not having to worry about not being able to finish the extra rice. I know I would had ordered more dishes if not for the consideration of that rice.

The price was decent and definitely worth the fare. I like this place in contrast to the over-priced Taiwanese porridge along another stretch of Upper Thomson Road.