Monday, 25 July 2016


This dish is my own creation. I call it Triple Egg Porridge because of the three types of eggs I usually use, century egg, salted egg and chicken egg,. For the one featured here I added quail eggs, salted

vegetable, dried shrimp, dried scallop, spring onions, ginger, Chinese celery and fried shallots.

I actually cooked the triple egg porridge for my friend Carol. She was the one who bought the dried scallops from Japan for me. Even the rice was a gift from her from Japan.

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