Quail Eggs with Pak Hup & Snow Fungus Dessert

Quail Eggs with Pak Hup & Snow Fungus Dessert

Ingredients:

15 nos quail eggs (hard-boiled and shelled)

2 nos (100g) pak hup (fresh lily bulbs) (discard the bottom, separated into petals and rinse a few times)

35g snow fungus (soaked, remove the tough parts and tear into bite-sized pieces)

100g gingko (shelled)

1 no dried tangerine (soaked until soften and shredded)

100g rock sugar or to taste

2 lit water

Preparation Instructions:

  1. Add 2 lit of water into a pot and bring to a boil.
  2. Add in the snow fungus, gingko and dried tangerine.
  3. Turn heat to low and continue to simmer for 30 minutes.
  4. Turn heat to high and add in the rock sugar and cook until the sugar dissolved.
  5. Add in the quail eggs and pak hup.
  6. Bring to a boil and turn off heat.
  7. Scoop appropriate portion into individual serving bowl. Can be serve either hot or cold.
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