Preparation Guides & Recipes

From soothing soups to something a bit more out there, there is a recipe that’s just right.

Bird’s Nest

Guides and Recipes

Preparation

Soak 18.8g (half a tael / 4 serves) of bird’s nest in filtered water for 6 – 8 hours, then drain.
A standard box of HealthyNest Bird’s Nest contains 37.5g (one tael) / 8 standard serves.

Temperature Control

The natural nutrients in bird’s nest will be degraded in extended conditions of high heat. Thus, to preserve the nourishing benefit of bird’s nest, the product should be cooked on low heat in water.

Storage

After cooking, the stewed bird’s nest can be served immediately, or stored in the original cooking container for up to 5 days in the fridge.
Stewed bird’s nest can be enjoyed hot or cold.

Traditional Recipes

Ingredients: Half a tael of HealthyNest Bird’s Nest, 1 bowl of water, 2 bowls milk, 5 egg whites, a little ginger juice, a portion of pearl powder, rock sugar adjusted to taste.

Method: Add water to the bird’s nest and cook on low heat for one hour. Add all other ingredients except the rock sugar. Mix and immediately seperate into four bowls. Steam each bowl for 10 more minutes. Just before serving, dissolve some rock sugar in each bowl.

Effect: Smooths the skin, replenish qi and soothe the nerves.

Ingredients: Half a tael of HealthyNest Bird’s Nest, 1.5 bowls of water, 2 bowls fresh milk, cubed papaya and rock sugar adjusted to taste.

Method: Add water and rock sugar to the bird’s nest and cook on low heat for one hour. Add milk and papaya, then continue cooking for 10 minutes.

Effect: Calms the liver and stomach, helps maintain fitness and healthy skin.

Ingredients: Half a tael of HealthyNest Bird’s Nest, 10 tablespoons of fresh coconut water, 3.5 bowls of water, sago, and rock sugar adjustedto taste.

Method: Add water and rock sugar to the bird’s nest and cook on low heat for one hour. Seperately cook the sago in the meantime. Then add the coconut water and sago to the mixture and cook further for 10 minutes.

Effect: Cools internal heat, fortifies the spleen and lungs

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Sea Cucumber

Guides and Recipes

Preparation

This is a multi-day process. On Day 1, rinse the dried sea cucumbers, place them in a container with clean water, completely submerged. Refrigerate overnight with lid.

On Day 2, drain the water, then bring sea cucumbers to boil in a pot with clean water. Turn off the heat and leave until cool. Cut open the belly with scissors, and rinse out offal and sand. Remove the hard mouth at the end. Gently loosen the internal muscles and inner wall. Return to the fridge, submerged, with clean water.

Repeat on Day 3.

On Day 4, check the texture – the flesh should feel soft and springy with no hard muscle when pressed with a finger. Repeat Day 3 if insufficiently soft. Otherwise, Drain, pat dry and place in a sealed plastic bag with the air squeezed out, then freeze until usage.

Tips

Always soak in the fridge and not on the counter to prevent spoilage.

Do not over boil the sea cucumber – it may turn mushy.

Thicker sea cucumbers may need an extra day of preparation.

Use clean utensils and hands during preparation – any contamination with oil or grease may lead to the rapid deterioration of the sea cucumber.

Expect the sea cucumber to double in length, and increase in weight 6x to 8x when fully softened.

Storage

The dried sea cucumber can be stored in its original packaging (sealed) for a number of years. After opening, make sure to keep the contents dry.

Always store sea cucumber undergoing preparation in the fridge, and check for signs of spoilage due to insufficient cooling.

Once fully soaked, the prepared sea cucumber can be stored in the freezer for up to three months.