Besides stimulating appetite and helping in digestion, Bird’s Nest also provides a unique form of protein and nutrients that helps speed up recovery from chronic illness. I’ve been taking Bird’s Nest since young and more during my flying days and when I was pregnant. Pregnant women are encouraged to take this premium delicacy because it’s believed that their babies will have beautiful, glowing complexion.
However, these gems are especially great for special occasions. The Golden Bird’s Nest in Hawaiian Papaya wraps up my last course for my Chinese New Year Reunion Dinner.
OMY-食天堂Eat as DIY 好主意!
While we're indulging in good food and wine, let's take a moment to pray for the victims of the Japan disaster. I've many friends there and I just can't help but feel devastated. Now is another time to stand together as one people and please pray for Japan!
3 Bird’s Nest
3 Hawaiian Papayas
1/2 Rock Sugar (adjust sweetness according to your taste)
300ml Almond milk
- Soak nest in water for about 3hrs. Remove any impurities with tweezers and rinse under running tap.
- Double-boil for about 2 hours, then add rock sugar. When cool, add almond milk and stir well. Refrigerate for about an hour.
- Just before serving, cut Papaya into half. Remove seeds and rinse well. Using a melon scoop, dig out some melon balls and make a well big enough for the nest.
- Pour the bird's nest into the papayas and serve your royal desserts chilled!