For the past couple days, I’ve been eating the same thing for dinner and I’m still not tired of it. The challenge is going well so far, though I haven’t been having as big a breakfast as I’d like. However, dinner has become a time to bring out my “chef” aspirations. Despite a bit of prep work and effort, just looking at my plate makes it all worthwhile.
That delicious plate of food is eggplant parmesan with penne pasta. The additional toppings are spinach, fried egg, provolone cheese and marinara sauce. It’s so delicious…I can’t believe it’s almost gone!
Now onto the recipe:
Since it’s getting pretty hot in Los Angeles, it’s nice to have a refreshingly cool snack. This dish is a Hong Kong appetizer. I’m not sure what the official name of it is called, but it’s preserved duck egg with sweet ginger. It’s very simple to make, no cooking involved, and the flavors are delicious! Just try it once and you’ll love it!
- preserved duck egg
- sweet pickled ginger
- Cut the duck egg with a sharp knife into quarters or halves for a larger bite.
- Add several slices of ginger either on the side or on top of the egg.
- Eat it together as an appetizer in one bite. Usually, the ginger should be more spicy and sharp than sweet to balance out the thick yolk of the duck egg.
Let me know what you think about this dish. It’s simple, easy, and one of my favorites!
Posted in chinese, Recipe
Tagged appetizer, century egg, chinese, cold appetizer, culinary, cultural, duck egg, easy, ethnic, Food, ginger, japanese ginger, little prep time, preserved egg, refreshing, simple, sweet pickled ginger, thousand year old egg