Tag Archives: 鹹蛋




 Amaranth  900 g
 Peedan (thousand years egg)
 2 pcs
 Salty Egg  2 pcs
 Garlic  2 pcs
 Ginger  1 slice
 Oil  2 tbsp
 Water  2 cups


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1.Amaranth(900 g), remove roots of Amaranth


Rinse Amaranth

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2.Remove shell of Peedan(2 pcs), rinse it


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3.  Remove shell of Salty Egg (2 pcs)


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 4. Cut Peedan and Salty Egg Yolk into small pieces


5. pound 2 pcs of Garlic and a slice of Ginger

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6.  Heat 2 tbsp of oil over high heat. Saute pounded Garlic and Ginger. Add 2 cups of Water



Add Peedan and Salty Egg Yolk. Cook for about 1 minute

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7. add and stir-fry Amaranth. Cover it and cook for about 3 minutes

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8.  after 3 mins, stir-fry the Amaranth. Cover it again for 2 mins

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9. after 2 mins, add Salty Egg White, mix it well. Then, dish it up and serve it hot.


Chinese Recipe : Cantonese Red Bean Dumpling

Ingredient for 20 pcs
Black Glutinous Rice 500 g
Glutinous Rice
1200 g
Red Bean
500 g
Salted Egg
10 pcs
Bamboo Leaves

40 pcs (wrapping style “a”)

80 pcs (wrapping style “b”)

Salt 5 tsp
Oil 10 tbsp

1. Rinse Red Bean, Soak for over night and drain.

2. Rinse Black Glutinous Rice, Soak for 2 hours and drain.

3.Rinse Glutinous Rice, Soak for 2 hours and drain.

4.Mix Oil, Salt, Black Glutinous Rice and Glutinous Rice well. Rest for 1 hour. Then mix with Red Bean.

5.Wash the Salted Egg. Get the Yolk and cut it into half.

6. Cook bamboo leaves in boiling water until soft (about 3 minutes). Remove, wipe it to clean and trim both ends.

 7. Wrap the ingredients with leaves and tie with string.


8.Bring large amount of water to boil. Then turn heat to medium and cook for 3.5 hours.


Use Pressure Cooker :

Cook for 35 mins after boiling. Then, switch off the fire and let it rest inside the cooker for 30 mins before open the cooker lid.


(wrapping style “a”)


(wrapping style “b”)

9. You may serve it with sugar!