Thousand-year-old-egg: salty, preserved egg Okay, so they're not really 1000 years old--although they might look it. With a gray center and jelly-like dark exterior, the seem like mutated eggs. In actuality, they're just marinated for weeks to months in a special mixture (including alkaline clay). They pack a punch and are quite salty. Some people like to eat them alone, but I think they're much better paired with something else. I prefer them in congee. Preserved eggs are considered … [Read more...]
Foodie Friday: Noodles in Egg Gravy
May 29, 2015 2 Comments
Noodles in egg gravy: a wet noodle dish The dish called wat dan hor can be literally translated as “smooth egg noodles.” What makes them go down so well? Gravy. A creamy egg (don’t overcook them!) mixture coats all the noodles. The noodles are also not the typical long strands, but the thick and flat kind used for ha cheong in dim sum establishments. With a vibrant green hue coming from the vegetables, this dish creates a pleasing display of color. Fun fact: Wat dan hor is quite popular … [Read more...]
