Recollection of Ah Mah's recipes and Mum's signature dishes.

Recent food scares and food recalls due to unscrupulous business practices by some unethical people have prompted my Mrs and I to look into Ah Mah and Mum's recipes on pickles and food preservation for alternative supply. Have you ever noticed the the artificial colouring they have added into the kiam chai you buy from the Asian grocery store or the brightly orange-coloured egg yolks in the moon cake?.

We hope to start a collection on Ah Mah and Mum's signature dishes in this blog before they are forgotten and slipped beyond the realm of recall. Please contribute and share some of your family's secret recipe for this collection.


Salty Eggs

10 duck eggs/or chicken eggs

1 cup salt

1 tablespoon Szechuan peppercorns(optional)

10 cups warm water

Step One

Put water, salt, and Szechuan peppercorns in a large glass container.

Step Two

Stir and mix until salt is completely dissolved.

Step Three.

Lower egg carefully into the brine solution.

Step Four.

Pickle for about 30 days. ( Actually, you do not have to wait that long. The egg floats when it is introduced to the brine. When it sunk to the bottom of the brine, it is ready to be eaten. Try it, if not wait for another couple of days.)