24 Sep '12, 11am
Our fave dish of the month- #SaltedEgg #Sotong at #OldHouse
Text by Sheere Ng, Image by KF Seetoh @ Makansutra `Old House's Salted Egg Sotong Salted duck egg, that sharp, briny (egg white), rich, creamy and oily (egg yolk) delicacy, is the only form of duck egg we could get in Singapore (fresh duck eggs are not imported). So we all make do with this salted version and various renditions have been created in restaurants, cze cha, economic rice stalls in as many forms as how chicken eggs are used – in soups and in deep fries. Back in the old days, as with today too, people ate it with plain porridge, wrap it in bak chang and mooncakes. It was quite an ingenious way of introducing an earthy saltiness to a dish. Then, dim sum chefs use it to make salted egg custard buns (liu sha bao), which is gaining approval with the masses here over the last few years. We also see salted egg in stir-fry dishes, such as Chinese spinach with three egg...