I've always put off making my own bird's nest soup because I keep hearing about the laborious cleaning process - repeated soaking, tweezing out feathers, and so forth. It wasn't until CS Bird's Nest (hey wow, they got a nice domain name - birdnest.com.sg/) approached me recently that I decided to consider. Apparently cleaning is not required!
CS Bird's Nest is an AVA/SFA licensed importer and have been in the business for seven years, with its own swiftlet bird houses in Malaysia and Cambodia, as well as having their very own processing facility to control the quality.
Their bird's nest is purportedly bleach-free, chemical-free, UV-sterilised, handpicked and hand-cleaned manually, and dried at room temperature (excess heat may destroy nutrients).
But wait, from them, I found cooking the bird's nest is easy as 1-2-3. So foolproof. Maybe it's been like this for a long time, and I've only just discovered, but hey, better late than never.
First of all, you'll need some ingredients. This is the Premium Grade 5A Bird's Nest (100g), which is good for over 20 bowls.
For every one piece of Bird's nest (each piece yields 2 bowls/portions):
- 2 to 6 red dates
- 2 teaspoons of goji berries/wolfberries
- rock sugar to taste
STEP 1: Soak the bird's nest for 4-8 hours or overnight.
The tightly packed strands will become loose.
I had soaked mine for so long (16 hours, I think), they seemed ready to eat!
STEP 2: Double-boil on low heat for 4 hours (or 6-8 hours using slow cooker).
Personally, I feel if you soaked long enough, 2 hours double-boiling is enough. The strands are almost too soft after 3 hours.
STEP 3: Add the other ingredients to boil 20-30 mins before serving.
Easy peasy, right?
PROMO CODE: 30% OFF + FREE SHIPPING
Now for the promo code.
Like CS Bird's Nest on fb.me/birdnestsingapore and use the code CAM30OFF on their website
You can follow them here:
Instagram: www.instagram.com/birdnestsingapore
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