Chong dan, Dai pounded herb and chilli egg salad
Chinese Cooking Demystified · ♥ 5.2K likes · 104.8K views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole spicy red chilies
Toast two spicy red chilies, poked to vent, with four garlic cloves and an inch of ginger in a dry wok over a medium low flame four to five minutes, until soft and blistered.
- 4 cloves garlic
- 1 inch ginger
- ½ tsp salt
Peel the garlic, slice the stems off the chilies and pound them all with half a teaspoon each of salt and MSG until pasty.
Add two teaspoons of toasted chili flakes and pound briefly to mix.
Pounding the herby Dai egg salad
- ½ tsp MSG
- 2 tsp toasted chili flakes
- 6 whole eggs
Break six boiled eggs in half and pound them down to about half inch pieces.
- 15 g chopped culantro
- 15 g chopped cilantro
- rice
Fold through 15 g each of chopped culantro and cilantro, transfer to a plate and serve with rice or sticky rice.