Salted Duck Eggs(Red Yolk)
I love those Chinese Salted Duck Eggs, the ones with the red yolk--I just boil them and eat, sometimes slice into congee. I've had a dish where they were cooked with pea pod tendrils; does anyone have even vaguely detailed instructions, or ANY recipes for them? I'm sure I'm missing out on some great stuff!
Hey galleygirl -- Sorry, but the only dish I know how to make with the hom daan (salted duck eggs) is steamed pork cake, a really classic Cantonese peasant dish. Here's the recipe for anyone who wants to try it:
Mix together 1/2 lb of ground pork butt, two good splashes of soy sauce, two good splashes of Shao Hsing cooking wine (substitute sherry if you must), a splash of canola oil and a splash of sesame oil. Work this mess together along with a tablespoon or so of corn starch and a wee bit of sugar. To this mixture add one white from a salted duck egg and two good splashes of cold water and combine it all with your hands into a loose mass. Spread this mixture into a dish that will fit into your steamer with room for the steam to rise around it. Cut two salted duck egg yolks into pieces and push them into the top of the pork cake along with some shredded ginger. Steam the whole thing until the pork is just done and no longer pink inside -- timing will vary depending on the thickness of the cake, but start checking around ten to fifteen minutes in. Serve with white rice and Chinese greens. Enjoy!
[My "good splashes" are roughly equivalent to tablespoons for those who measure.]
WATER CHESTNUT AND SAUSAGE MEAT CAKE
Mix together: 1/2 lb.minced pork, 9 peeled and minced water chestnuts, one finely chopped Chinese pork sausage, 1 t. cornstarch, 2 T. water, 1 T. light soy sauce, 1/2 t. sugar and 1/2 t. salt.
Flatten into a flat serving dish suitable for steaming. Spread one chopped salted duck egg over the top.Place dish in steamer and steam 25 minutes. Remove from steamer and serve.
Thanks, guys, I guess it's back to the congee, and some further experimentation! After doing a little poking around, they DO seem traditional to eat with pork..No wonder people look at me funny when I ask for them with fish congee..Oh well.
Fuleen in NY makes the pea shoots with these (and other preserved eggs) and it is wonderful.
There are a few recipes for these eggs in the Wei Chuan School (located in Taiwan) series of bilingual Chinese cookbooks - one for the pea sprouts and one for mustard green and salted duck egg soup is in the Cantonese book. Both recipes are brothy and call for flattening and slicing the yolks and throwing them and the whites in at the end of the recipe. I have not done a lot of cooking, yet, out of these cookbooks but they have a lot of home style recipes, in addition to fancier dishes which are very attractive to me and seem to produce authentic flavors (so far I have used the Taiwanese book).
You can buy these books through the Chowhound Amazon link - just type in Lee Hwa Lin (the author or editor) in the keyword box and you will find most of them.