Discussion in 'Food Forum' started by skrinkle, Dec 24, 2017.
Post your favourite recipes that use century eggs itt!
My girlfriend knows about those...they sound pretty bad to me though. I will ask her if she knows any good recipes.
You never tried one? They’re very strong so I don’t eat them alone, but they’re really good in soup
oh god baaaaaaarf
You don’t like them?!
No, I've never tried one...in fact I had never heard of them before my girlfriend. I recall balut from my time in the Navy, when visiting the Philippines. That's kind of what it reminded me of.
Omg I would never try balut, it freaks me out
oh i get it i thought like you needed a chaperone when you eat them but you mean you wouldnt eat them unless they were in something else
ive never tried them they just look like baaaaaaaaarf
Omg you guys should go to the store and get some, and then put small pieces in rice or rice soup as flavouring. The flavour is really nice with pork too. I usually eat it with pork in rice soup.
@skrinkle If you like century eggs, you might like stinky tofu.
What’s stinky tofu? I don’t like the texture of tofu
There's different textures of tofu, though.
From wikipedia: Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants
Maybe I’ll keep an eye out for stinky tofu
I think that if you like the smell and taste of century eggs, then you would the same for smelly tofu.
Here is one of my girlfriend's favorite recipes:
Smooth century egg porridge
short grain rice
Lean pork meat
one century egg
scallions for garnish purpose
white pepper powder for garnish purpose
rose onion for garnish purpose
1. Marinade the lean meat with salt and let it stand for an hour. Steam the salted pork until it is fully cooked, let it cool and then shred it into thick slices with hands.
2.Pre-soak the short grain rice in water for an hour and then wash and drain before cooking. Marinade the rice with salt and a bit of oil and let it stand for 30 minutes.
3. Finely chop the onions and deep fry them until they turn golden brown and keep them in a container to cool.
4. Cut the century egg into thin slices.
5. Bring the chicken broth to boil before putting in the rice to avoid the rice being deposited to the bottom of the pot as once they are deposited at the bottom it is hard to stir them back up and they would get burnt in that case. When it boils, add marinaded rice and keep boiling it for 15 minutes by using low heat, keeping the lid ajar and stir from time to time. When the rice turn soft and the soup turns milky, simmer for another half an hour.
6. Add in the slices of century egg and shredded salted pork. Use moderate heat to simmer while stirring occasionally and simmer for 5 minutes.
7. Season with salt and a generous amount of white pepper powder and the golden brown rose onions and the scallion and serve it hot...
Yummmm I’m gonna make that once I finish all my leftover takeout
I just noticed that there are no amounts given for the ingredients...I will ask her about that.
Okay, here are the amounts:
one small cup (or 75 g) short grain rice
5 cups of Chicken broth (use the same cup as in measuring the rice)
100 g Lean pork meat (marinaded with 1 teaspoon salt)
one century egg
a few scallions for garnish purpose
I would suggest using a generous amount of white pepper powder as it is not only for garnish purpose, it helps to get rid of the ammonia smell of the century egg...
1 rose onion for garnish purpose
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