This asian dessert is the ultimate Collagen Boost for women. Bird’s nest soup is not only a delicacy in asian cuisine, but it is also used for Medicinal purpose. Believed to aid digestion, strengthen the immune system and increase Labido not to mention boost collagen to fight anti ageing. On the outside it looks like some dried leaves and twigs but these nests are actually made out of bird saliva, which has dried and hardened. That’s right; when you’re eating a bowl of bird’s nest soup, you’re having a bowl of spit. However it may sound, Bird’s nest has been a cultural dish in Asia for decades and the more people try it, the more prices ascend.
Of all the Bird’s nest dishes, this has got to be my favourite, it’s juicy, healthy and not too sweet. The perfect guilt free dessert served hot or cold. If you’re a coconut fan then I definately recommend giving this recipe a try! The best part is that it takes less then 1 hr cooking time, remember to cook a big pot and store it in tupperware containers to reheat or eat cold in the future.
- 1 x 200g Dried Bird Nest [soaked over night in water]
- 2 x Young coconut [cut open, drain the juice & scoop out the pulp]
- 1 can of coconut milk.
- 3 pcs of rock sugar.
- After Soaking the Bird’s nest , take it out and drain well.
- Cut open the Young coconut, drain the juice and scoop out the pulp, clean the pulp by slicing off the brown skin residue and slice into thin pieces.
- Pour Bird’s nest, coconut juice, young coconut meat, coconut milk & rock sugar, all in a pot. Cook on medium heat for 5 mins. Turn to low heat cover and steam for 45 mins.
- Serve it Warm or divide all the bird nest soup in small containers and keep in the freezer to be served cold or hot.
- Optional: Put a portion of the no.3 into the coconut shell, cover with it's own lid, wrap with paper,towel, put in a big fitted bowl to make it stand properly. Place the coconut in the bowl in a pot of boiling water and steam for 45 minutes, serve it whole.
- Recipe by www.foodtasticangelina.com