After a serious bout of continuous cough for almost 2 months, I decided enough was enough. I coughed my way through Okinawa, my classes became elaborate mime acts, the kids became more bold and spoke (/shouted/screamed) on the behalf of the voiceless Teacher Wendy.
I know what was a major cause: my choice of food. I embarked on a special diet of only mild and less oily meals. No chillies (bye-bye, mala xiang guo), no spices (brb, biryani *cries*). We’re talking about wholesome soups, rich broths, and the good ol’ porridge.
Porridge, the sick-men’s food?
The traditional Chinese porridge is simply prepared by using at least double the water ratio you would use to cook rice. For me, porridge is not just sick-men’s food. It can be flavourful and still light on the palette.
While the plain porridge can be served with various dishes and condiments, it is perfect too as a one-dish meal. I like to cook my porridge with a soup base mix of dried seafood (eg. dried silverfish 银鱼仔, scallops or oysters). Topped with heaps of fresh spring onions and some 冬菜 (Tianjin preserved cabbage), the dish is delicious just on its own!
Subsequently, I decided to pick up some century eggs as well to accompany the dish. 皮蛋 (pídàn), also known as preserved egg, is made by preserving commonly eggs in a mixture of processing medium for several weeks or months to result in a greenish-grey cream yolk covered by a translucent brown (what had been the egg white albumen).
Made with horse urine? No waay…
Century eggs come with a popular myth of being soaked in horse urine to achieve its look and flavour – no, it’s not true. However, I wondered about its nutritional value. I mean, it does look highly processed and artificial. The weight and texture almost reminds you of the 50-cent tikam-tikam bouncy ball?
Well, here’s the low-down:
Source: Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg, 2014
The verdict?
Based on their percentage composition of the components in the chart above, the nutritional value are not lost in from the pickling and brining process. In fact, the protein level is increased compared to that of a fresh egg, which makes it a good choice for those looking for a higher-protein option.
Something to be egg-cited over? Consider it the next time you head up to your favourite Teochew porridge place!