Spring

The Bird's Nest

Spring is my favourite season.  It is so good smelling the morning dew from the green grass. I could feel the warmth of the sun.  The blossom of the fruit trees is so beautiful.  Soon the roses are bursting with an abundance of blooms. The family is spending time together in the garden, or taking a walk.  Outdoor games are living again.  The butterflies, the birds are free and happy to enjoy the beauty of the new season.  It is a promise for a better living.  I wish you all to have a glorious spring, the new season

Today I cook the bird's nest. It is based on Javanese cooking 'semur telur'. - Egg in sweet soy sauce flavour.  To celebrate the new season, I have a special presentation for the egg, as you could see on pictures below.  I put the eggs onto an imitation of a bird's nest, it is made out of pastry and glazed fried potato strips with honey.   I am happy about it.   Indeed it does look like a nest.

The Bird's Nest

Recipe

Semur Telur
6 eggs, hard-boiled, peeled
1 onion, slice thinly
2 garlic, slice thinly
1 red tomato, chopped
1/2 teaspoon ground white pepper
1 small ginger-crushed
2 tablespoons grated palm sugar
1/2 juice of a lime
1 tablespoon ABC sweet soy
1 tablespoon soy
1/2 cup water or stock
2 tablespoons oil
salt to taste

Method
In a pot, sauté the onion, garlic, ginger, in hot oil until fragrant
Add in the tomatoes, white pepper, salt, sugar and the lime juice
Cook for 5 minutes over low heat, covered
Add in water, soy and the ABC sauce, bring to simmer
Add in the peeled eggs, cook over medium heat for 5 minutes
Cover the pot, continue cooking over alow heat for 10 minutes
At this stage, the liquid is very little and slightly thickened.
Transfer to a serving dish.
To serve
Serve the eggs as a part of the garnish for steamed rice dishes.



Hope you have been enjoying the first day of spring.
Stay Tuned
Susy