This is a popular Cantonese dish, but I’ve given it a Southeast Asian touch with the addition of curry leaves and fresh chillies – an idea I got from eating salted egg yolk crisps and fish skins. The curry leaves and fresh chilli are optional ingredients, but they add a lot of fragrance to the dish.
Salted eggs are often coated in a layer of ash, which needs to be scraped off before the eggs are cooked. In some Southeast Asian countries, salted eggs are dyed pink, to differentiate them from unsalted ones; and they are often cooked. This recipe calls for uncooked salted eggs.
Stay connected with us on social media platform for instant update click here to join our Twitter, & Facebook
We are now on Telegram. Click here to join our channel (@TechiUpdate) and stay updated with the latest Technology headlines.
For all the latest Food and Drinks News Click Here
