Bird’s Nest with Papaya and Almonds
Serves 1-2
Cooking Duration:
1 hour
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 200g ripe firm papaya, peeled, seeds removed and cut into 2cm cubes
  • 2 pandan leaves
  • 3 premium dried red dates
  • ½ tsp bitter Chinese almonds
  • ½ tsp of sweet Chinese almonds
  • 320-350ml water
  • 80g rock sugar (or according to taste)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot. Add 320-500ml into the internal pot.
  4. Add the soaked Bird’s Nest, pandan leaves, red dates, rock sugar, and almonds into the internal pot.
  5. Cover the double boiler and bring to a boil over high heat. Reduce to a low flame, and simmer for 30 minutes.
  6. Add the papaya pieces and continue simmering for another 30 minutes, or until papaya is soft.
  7. Remove the pandan leaves.
  8. Served warm or chilled.
Bird’s Nest with Papaya and Almonds
Serves 1-2
Cooking Duration: 1 hour
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 200g ripe firm papaya, peeled, seeds removed and cut into 2cm cubes
  • 2 pandan leaves
  • 3 premium dried red dates
  • ½ tsp bitter Chinese almonds
  • ½ tsp of sweet Chinese almonds
  • 320-350ml water
  • 80g rock sugar (or according to taste)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot. Add 320-500ml into the internal pot.
  4. Add the soaked Bird’s Nest, pandan leaves, red dates, rock sugar, and almonds into the internal pot.
  5. Cover the double boiler and bring to a boil over high heat. Reduce to a low flame, and simmer for 30 minutes.
  6. Add the papaya pieces and continue simmering for another 30 minutes, or until papaya is soft.
  7. Remove the pandan leaves.
  8. Served warm or chilled.
Cooking Duration: 1 hour
Bird’s Nest with Papaya and Almonds
Serves 1-2
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 200g ripe firm papaya, peeled, seeds removed and cut into 2cm cubes
  • 2 pandan leaves
  • 3 premium dried red dates
  • ½ tsp bitter Chinese almonds
  • ½ tsp of sweet Chinese almonds
  • 320-350ml water
  • 80g rock sugar (or according to taste)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot. Add 320-500ml into the internal pot.
  4. Add the soaked Bird’s Nest, pandan leaves, red dates, rock sugar, and almonds into the internal pot.
  5. Cover the double boiler and bring to a boil over high heat. Reduce to a low flame, and simmer for 30 minutes.
  6. Add the papaya pieces and continue simmering for another 30 minutes, or until papaya is soft.
  7. Remove the pandan leaves.
  8. Served warm or chilled.
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