1 - pound Ostrich Strips

Birds' Nests Recipes

Stewed Bird's Nest with Red Dates and Lily Bulbs

Ingredients

100g of Lo Hong Ka Bird's Nest

8 red dates

20g dried lily bulbs

60g rock sugar

2 cups boiling water

Method
Wash red dates. Remove pits. Wash lily bulbs. Soak until tender. Drain.
Put into a steam pot, add boiling water and rock sugar. Cover with lid.
Put steaming pot over the water and stew for 1 hour.
Add Lo Hong Ka Bird's Nest. Then stew for 5 minutes. Serve.

Stewed Bird's Nest with Coconut and Ham

Ingredients

150g Lo Hong Ka Bird's Nest

1 large coconut

10g ham

1 tbsp chopped ham

1 cup fresh coconut juice

3 cups stock

2 slices ginger

1 tsp Shaoxing wine

Method

Cut 1/5 part of the top of coconut as lid, reserve coconut juice for later use.

Add ham slices, ginger slices, stock and Shaoxing wine. Cover with coconut lid.

Seal with mulberry paper. Stew over boiling water for 2 hours.

Add coconut juice and Lo Hong Ka Bird's Nest. Then stew for another 5 minutes.

Add chopped ham and slat. Serve.

Bird's Nest in Winter Melon

Ingredients

150 g superior bird’s nest, soaked until soft and stewed

3 kg winter melon

75 g dried lotus seeds

113 g chicken

113 g crab meat

38 g ham

4 cups of stock

salt

Marinate:
¼ tsp salt
½ tsp caltrop starch
1 tbsp water

Method
Wash surface of winter melon, scoop out seeds and pith with a metal spoon. Parboil in boiling water, remove, rinse and drain.
Wash dried lotus seeds, soak until soft and seed. Slice half of the ham and shred the rest.
Dice chicken, marinate and parboil.
Put winter melon into a deep bowl. Add dried lotus seeds, ham slices and stock to the winter melon.
Stew for 1 hour, add chicken, bird’s nest and crab meat and stew for 20 more minutes. Season with salt, dish up in stewing pot and sprinkle with
ham shreds.

	Stuffed Winter Melon with Seafood and Bird's Nest Ingredients 100g of Lo Hong Ka Bird's Nest 200g shelled shrimps 100g crab meat 1 cup stock 1 egg white 900g winter melon 1 slice ginger	Seasoning: ¼ tsp salt ½ tsp caltrop starch 1 tsp egg white Dash of sesame oil Pinch of pepper Thickening solution: ¼ teaspoon salt ½ teaspoon caltrop starch ½ cup stock Dash of sesame oil
	Method Remove vein from shrimps. Wash and wipe dry. Pat to form shrimp paste. Add Lo Hong Ka Bird's Nest & seasoning. Stir well to form filling. Refrigerate for 30 minutes. Remove peel and pith from winter melon. Cut into ring shape with mould. Steam with stock and 1 slice of ginger for 8 minutes. Pour away stock. Wipe dry rings. Put some caltrop starch inside winter melon rings. Put in filling. Steam for 3 minutes. Remove steaming sauce. Heat oil. Pour in thickening solution. Bring to the boil. Add crab meat and egg white. Stir well and pour over winter melon rings. Serve.

Stewed Lily Bulbs with Bird's Nest

Ingredients

100g of Lo Hong Ka Bird's Nest

20g white fungi

2 fresh lily bulbs

3 cups stock

Salt

Method

Soak and trim white fungi. Tear into small pieces and wash
Parboil in boiling water, remove and drain

Cut lily bulbs apart, wash and put them into a stewing pot
Add Lo Hong Ka Bird's Nest, white fungi and stock, cover and stew for 1 ½ hours
Season with salt and dish up in stewing pot

Stewed Bird's Nest with Chicken and Abalone

Ingredients

100g Lo Hong Ka Bird's Nest

100g abalone

1 spring chicken

100g lean pork

6 cups stock

15g ham, sliced

2 slices of ginger

Salt

Method

Cook abalone in boiling water for 10 minutes. Turn off stove and cover for 30 minutes. Remove
abalone, wash and rub with warm water.

Bring water into boil and cook ginger and spring onion for a while. Add Shaoxing wine and
abalone and cook for 5 minutes. Remove abalone, add hot stock and stew over low heat for 1
hour. Put abalone and stock into a stewing pot.

Wash chicken and lean pork together. Parboil in boiling water and rinse. Transfer to stewing pot
    with abalone inside. Add ham and ginger and stew for 3 hours until abalone is soft. Add Lo
    Hong Ka Bird's Nest and stew for 10 minute. Taste to see if salt is needed. Dish up in stewing
    pot.

Bird's Nest Soup in Steam Egg

Ingredients

28g of Lo Hong Ka Bird's Nest

5 eggs

1 tbsp of cooked oil

1 bowl of soup

Chopped spring onion

Method

Whisk well egg with soup, cover with aluminium foil.

Boil appropriate amount of water in pot, steam egg with slow heat.
Add in Lo Hong Ka bird's nest.

Sprinkle with chopped spring onion and cooked oil when serve.

	Bird's Nest Shrimp Balls Porridge Ingredients 28g of Lo Hong Ka Bird's Nest 110g of rice 1 piece of scallop 6 tael (about 228g) of medium prawn meat 4 tael (about 152g) of pork bones 8 cups of water ¼ tsp of salt Onion, Sesame oil, Pepper ½ tsp of corn flour
Method Rinse rice and immerse for half an hour. Remove head and shell of prawn, cut back, rinse and dry. Add in corn flour, salt, sesame oil and pepper, mix evenly. Soak scallop and tear into strips. Boil water and add in rice, scallop and pork bones. Cook with slow heat until porridge is formed. Take out pork bones, add in shrimp balls and cook with higher heat. When shrimp balls are cooked, add in bird's nest and cook for another 1 minute. Add some salt, sprinkle some onion and it is ready to serve.

Bird's Nest Soybean Milk/Tofu Pudding

Ingredients

28g of Lo Hong Ka Bird's Nest

1 glass of soybean milk or 1 bowl of tofu pudding

Method

Just mix bird's nest with soybean milk or tofu pudding and stir evenly.
(for warm serving: cook in microwave oven for 5 minutes)

	Stewed Bird's Nest with Chinese Wolfberry Fruit and Chicken Ingredients 75g of Lo Hong Ka Bird's Nest 5 mace (about 18.45g) of Chinese wolfberry fruit Half chicken Lean pork Few slices of ham 1 slice of ginger 7 bowls of boiled water (for 2-3 diner)
Method Remove abdominal organs of chicken, clean in water together with pork. Add in all of the above ingredients into stew bowl, stew with water for 3 hours. Add in Bird's Nest and stew for another 5 minutes. Flavour with some salt and serve.

Stewed Bird's Nest with Papaya

Ingredients

28g of Lo Hong Ka Bird's Nest

1 papaya

1 bottle of fresh dairy milk

Some rock sugar

Method
Wash papaya, cut top, remove core and seeds.
Add about 90% full of fresh daily milk into papaya.
   Put back the top, cover gap with muslin, and stew with
   water for 45 minutes.
Add in bird's nest and rock sugar, stew for another 5
    minutes before serving.

Stewed Bird's Nest with Fresh Milk

Ingredients

38g of Lo Hong Ka Bird's Nest

1 bottle of fresh dairy milk

1 tsp of ginger extract

Half cup of boiled water

Sugar

Method

Add in bird's nest into stew bowl. Add in boiled water and also sugar. Stew for half an hour

Add in fresh dairy milk and ginger extract. Stew for another 10 minutes before serving

Bird's Nest Seafood Porridge

Ingredients

38g of Lo Hong Ka Bird's Nest

110g of rice

1 piece of scallop

8 cups of water

2 tael (about 76g) of prawn meat

2 tael (about 76g) of dice scallop

2 tael (about 76g) of crabmeat

2 tael (about 76g) of fish meat

2 tael (about 76g) of cuttlefish meat

Salt, Ginger, Onion, Pepper
¾ tsp of corn flour
Half egg white
Sesame oil

Method
Cut prawn meat and fish meat into slices. Add in all of the above ingredients and mix evenly.
Boil the water and add in rice, followed by scallop. Wait for it to boil.
Add in crabmeat, prawn meat, dice scallop and cuttlefish. Cook with slow heat.
When porridge is ready, add in bird's nest and cook for another 2 minutes.
Sprinkle some onion and porridge is ready to be served.

Coconut Milk Bird's Nest

Ingredients

38g of Lo Hong Ka Bird's Nest

1 coconut

1 cup of coconut milk

1 piece of ginger

Sugar

Method

Remove top part of coconut and pour out coconut juice

Add in coconut milk, ginger and sugar into coconut

Recap top of coconut. Stew for 2 hours

Add in Lo Hong Ka bird's nest

Boiled Chicken with Dried Scallop and Bird's Nest

Ingredients

38g of Lo Hong Ka Bird's Nest

3 pieces of dried scallop

Chicken meat

Pork

A few pieces of ham

1 piece of ginger

5 bowl of boiling water

Method
Clean dried scallop with water. Submerge in water to
soften it
Remove internal organs of chicken. Clean chicken and
pork
Add chicken, pork, ham, and ginger into stew bowl
Add in boiling water and stew for 3 hours
Add in bird's nest and stew for another 5 minutes
Add in a bit of salt to enhance flavor

Oatmeal Porridge with Bird's Nest

Ingredients

28g of Lo Hong Ka Bird's Nest

Half a cup of oatmeal

2 cups of stock

Method

Add half a cup of water into the oatmeal

Mix the cooked stock with bird's nest

Simmer with slow heat for about 5 minutes

Add in the oatmeal and mix thoroughly

Oatmeal Porridge with Bird's Nest is now ready to be served

Scallop Congee with Bird's Nest

Ingredients

100g Lo Hong Ka Bird's Nest

100g rice

2 dried scallop

200g pig/chicken's bone

200g frozen scallops

Salt

Ginger shreds

Spring onion dices

Marinade:

¼ tsp salt

½ tsp ginger juice

Sesame oil

Pepper

½ egg white

¾ tsp caltrop starch

Method
Wash and soak rice for 1 hour. Soak dried
    scallops until soft and tear into fine shreds
    parboil and rinse pig /chicken's bone.
Defrost and wipe dry frozen scallops and absorb
    the water. Marinate for a while, blanch in boiling
    water and drain.
Bring 10 cups of water to the boil. Add rice, bone
    and dried scallops together with water from
    soaking dried scallops and bring to the boil.
    Reduce to low heat and cook until congee is
    smooth. Remove bone. Put Lo Hong Ka Bird's
    Nest into congee and cook for 5 minutes. Add
    frozen scallops and cook for another 1 minute.
    Season with salt, dish up and sprinkle with
    ginger and spring onion.

Mini Fo Tiao Chuang with Bird's Nest

Ingredients

150 g superior bird’s nest, soaked until soft and stewed

300 g sea cucumber, soaked

300 g shark’s tail skin

225 g fish maw, soaked

300 g abalone, soaked

225 g lean pork

8 dried black mushrooms

½ chicken

38 g dried scallops

38 g ham

4 cups of boiling water

1 big stewing pot

1 sheet of mulberry paper

stock

Steaming ingredients for dried scallops:
1 tsp Chinese rose wine
1 tsp ginger juice
2 tsp oil

Seasoning:
19 g rock sugar
¼ tsp salt
3 tbsp rice wine
2 tsp Shaoxing wine
1 tbsp light soy sauce
4 slices of ginger

Method
Parboil sea cucumber, shark’s tail skin, fish maw and abalone separately on boiling water with
    ginger, spring onion and wine. Stew in stock and chop up.
Parboil lean pork. Soak dried black mushrooms until soft and cut stalks off the caps. Steam
   chicken until done, bone and chop up. Soak dried scallops for a while and steam with steaming
    ingredients for 30 minutes.Wash ham in warm water and slice
Arrange ingredients of 1 and 2 into a stewing pot. Add boiling water and seasoning, cover and
   seal stewing pot with mulberry paper. Stew over high heat for 30 minutes, reduce to low heat and
   stew for 2 hours. Dish up in stewing pot and add bird’s nest.

	Stewed Bird's Nest with Black-skinned Chicken and Chinese Cordyceps Ingredients 113 g superior bird’s nest, soaked until soft and stewed 13 g Chinese cordyceps 4 red dates 1 black-skinned chicken 113 g lean pork 2 slices of ginger 4 cups of boiling water salt
Method Wash Chinese cordyceps. Wash and core red dates Remove innards of black-skinned chicken and wash. Parboil, rinse and drain together with lean pork. Put chicken and lean pork into a stewing pot. Add Chinese cordyceps, red dates, ginger and boiling water. Cover and stew for 3 hours. Add bird’s nest and stew for 30 minutes. Season with salt and dish up in stewing pot.

Stewed Bird's Nest with Fish Maw and Abalone

Ingredients

113 g superior bird’s nest, soaked until soft and stewed

75 g abalone

75 g fish maw

225 g shin of pork

6 cups of hot stock

salt

Method
Soak fish maw until soft (for 24-36 hours, depending on thickness of fish maw. Change water every 12 hours). Wash and place fish maw
    into deep bowl and add boiling water. Cover for ½ hour and rinse. Parboil into boiling water with ginger and spring onion. Rinse and chop up Parboil and wash shin of pork.
Cook abalone in boiling water for 10 minutes. Turn off stove and cover for 30 minutes. Remove abalone, wash and rub with warm water.
Bring water to boil and cook ginger and spring onion for a while. Add Shaoxing wine and abalone and cook for 5 minutes. Remove abalone, add
    hot stock and stew over low heat for 1 hour.
Put abalone and stock into a stewing pot. Add fish maw and shin of pork, cover and stew for 3 hours until abalone is soft. Add bird’s nest and
    stew for 10 minutes. Season with salt and dish up in stewing pot.

Ginseng and Sweet Almond Soup with Bird's Nest

Ingredients

113 g superior bird’s nest, soaked until soft
19 g American ginseng
1 tbsp sweet almonds
225 g shin of pork
4 red dates
6 cups of water
salt

Method

Wash and soak American ginseng. Wash sweet almonds. Wash and
core red dates.

Wash lean port, parboil in boiling water, remove and rinse.

Bring American ginseng, sweet almonds, red dates and 6 cups of
water into boil.

Add shin of pork and cook for 1 ½ hours.

Add bird’s nest and cook over low heat for 30 minutes.

Season with salt.

Bird's Nest with Pumpkin

Ingredients

113g soaked superior bird's nest

150g peeled pumpkin

15g dried longan

15g dried lily birds

6 cups of hot water

Rock sugar to taste

Method

Wash pumpkin and cut into dices. Wash dried longan and lily bird

Double boil pumpkin dried longan, lily bird and rock sugar for 1 hour

Add in soaked bird's nest and double boil for 1½ hours

Bird's Nest with Cordyceps

Ingredients

113g superior Ginyi Bird's Nest soaked until soft

19g Chinese cordyceps

6 pcs red dates

150g Chicken Meat

6 cups of hot water

Salt to taste

Method
Wash cordyceps. Wash and core red dates
Double boil cordyceps, red date and chicken meat with 6 cups of water for 2 hours
Add soaked bird nest and double again for another 1½ hours
Add salt to taste

Ginseng and Gingko with Bird's Nest

Ingredients

113g superior Ginyi Bird's Nest soaked until soft

19g American Ginseng

19g Gingko

Rock sugar to taste

6 cups hot water

Method
Wash & soak American Ginseng
Break & peel clean gingko
Double boil American ginseng, gingko and rock sugar with 6 cups of hot water
Add in bird's nest after 1 hour. Double boil again for 1½ hours

Bird's Nest and Pak Hup

Ingredients

15g bird’s nest

100g rock sugar

50g dried magnolia petals (pak hup), soaked for 30 minutes,
drained and set aside

400ml water

Method
Soak the bird’s nest in two cups of boiling water for two to three hours. Drain off water. Add clean boiling water again and soak for another hour. Remove the fine feathers and soak in clear cold water for 15 minutes. Drain well.
Put bird’s nest, rock sugar and water into a double boiler. Cover and double boil for three hours over low flame. Add pak hup and continue to double boil for another 15-20 minutes. Serve in a tureen.

(Use fresh pak hup if these are available, as they are tastier. Add into the soup at the last 10 minutes.)

Chicken and Bird's Nest Soup

Ingredients

11g bird's nest, soaked until soft

1 small kampong chicken (net weight 550g), cleaned

1 tbsp sweet almonds (lam hung)

1/2 tbsp bitter almonds (pak hung)

5 red dates

20g American ginseng slices

1 litre hot water

Method
Combine all the ingredients (except bird's nest) in a pressure cooker. Bring to a boil over high heat until the pressure indicator is shown.
Reduce the heat to the lowest and cook for 15 minutes. Turn off the heat and allow the pressure indicator to return to its original position before opening the lid. Add the bird's nest and pressure cook again for a further 10 minutes.
Remove from the heat and allow the pressure indicator to return to its original position before opening the cooker.