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Ingredients (Serves 2-3)
1. Wash and soak red beans overnight.
2. Place red beans and water into pot, then bring to the boil. Add rock sugar to taste.
3. Continue to cook the beans over high heat. Add fresh orange peel (save a slice to zest as garnish) and adjust to medium heat until water is absorbed and the beans are soft and pasty.
4. Pour the red bean paste into a bowl, add a scoop of bird’s nest, and zest remaining peel. Serve.
This article first appeared in NATURA magazine issue No.11.
The high quality edible bird's nests were introduced into China only 450 years ago in the Ming Dynasty. Historical evidence indicated that it was Admiral Ch...
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In Traditional Chinese Medicine (TCM), bird's nest is considered as having a neutral (neither hot nor cold) energetic property with special influence on the...
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