Cook’s notes
The Chinese have been making salted duck eggs since the 6th century. It’s a delicacy that has found its way into the cuisines of other Asian countries including the Philippines. It’s so widely available that I’ve never been tempted to do the pickling myself.
But. And here’s a big BUT. Not all salted duck eggs are created equal. Well made ones have oily yolks. But it’s hard to judge the quality of the egg until after you’ve shelled and cut it. So, when I discovered salted egg yolk paste, I almost jumped with glee.
It’s pure salted duck egg yolk that had been processed into a paste.
It’s thick and lovely. And it’s pretty potent. When I added it to my garlic fried rice, I used only two heaping teaspoons for two cups of rice.
It’s pure salted duck egg yolk that had been processed into a paste.
It’s thick and lovely. And it’s pretty potent. When I added it to my garlic fried rice, I used only two heaping teaspoons for two cups of rice.Salted duck egg yolk and garlic fried rice
Ingredients
- 2 tablespoons cooking oil
- 3 cloves garlic peeled and pounded
- 2 heaping teaspoons salted duck egg yolk paste available in Asian groceries
- 2 cups day-old rice
- salt to taste
- fried shallots to garnish
- torn cilantro to garnish
Instructions
- Set a frying pan over low heat, pour in the oil and swirl to coat the bottom of the pan.
- Add the garlic and cook, stirring, until fragrant (do not wait for the garlic to brown too much).
- Add the salted duck egg yolk paste and stir until bubbly.
- Add the rice, turn up the heat and stir fry until the rice is heated through and the coloring is even.
- Taste, add salt as needed, and toss thoroughly.
- Top your salted egg ang garlic fried rice with fried shallots and cilantro, and serve.
Shrimp and squid fried rice
