Bird’s Nest Soup is a Chinese delicacy. One of the more expensive food products around, I picked it up from a shop in Singapore on my trip. The shopkeeper gave me instructions on how to prepare it: simply soak it for 45 minutes and cook it for 30. Or was it the other way around? I couldn’t quite remember, so I soaked it for 45 minutes and cooked it for 40 just to be on the safe side.
The piece of bird’s nest I got was pretty small, so while there were plenty of the recipes on the internet telling me to cook it in loads of water, I stuck to two cups, and if I had to do it all over again, I may have gone with 1.5 cups. The Internet also suggested I cook it with rock sugar, but all I had was honey. So, I added a tablespoon of honey as well.
Most of the instructions say to cook it in a double boiler. I’m not a double boiler kind of girl – I’m way to lazy for the likes of that! Instead I left it on the gentlest simmer for the allotted 40 minutes just so I knew it was cooked, but it didn’t burn.
Fully cooked, it tasted like some warm gelatin soups I’ve had before while traveling (before I realized it was gelatin and stopped eating it). It was definitely sweet. I’m not sure I became more brilliantly beautiful or more amorous – both considered effects of bird’s nest consumption – but I can definitely cross it off my bucket list.