5 ways to cook Red Bird’s Nest

Red Bird’s Nest has been consumed in China as a health food for over 400 years. Benefits range from smoother skin complexion to an overall boost in immune system strength.

5 ways to cook Red Bird’s Nest

1.  Red Bird’s Nest Soup

Instructions:

1. Soak Red Bird’s Nest in water for a minimum of two hours to overnight to expand the strands.
2. Separate the strands and clean the nest of impurities. Discard water.
3. Soak and wash the nest again if necessary using fresh clean water every time. (If you clean a large quantity of nest at one time, store the cleaned nest in the freezer for longer storage time or in the refrigerator for next day cooking)
FOR TRADITIONAL SAVORY SOUP: Add the cleaned Red Bird’s Nest in prepared clear chicken broth or stock. Fold in beat egg white for texture and cooking sherry for fragrance. Add salt and pepper to taste and thickener (such as cornstarch) if desired. Serve warm.
FOR TRADITIONAL SWEET SOUP/DRINK: Steam the cleaned Red Bird’s Nest with rock sugar according to your taste (average about 30 minutes). Steam longer for softer strands or shorter for firmer strands.
FOR A MODERN TWIST: Your imagination is the limit! Add cleaned Red Bird’s Nest to your favorite vegetable soup or stew for a giant health boost!

2.  Red Bird’s Nest Drink

Our delicious Red Bird’s Nest drinks offer a more modern approach to traditional Red Bird’s Nest. It can be served chilled, at room temperature or warmed up for comfort on a cold day.

Instructions:

FOR A MORE CONCENTRATED DRINK WITH FRUIT: Add  Red Bird’s Nest’s 7 oz. single jar to a big bowl of fresh fruit cocktail for s simple and healthy dessert the whole family will enjoy.
FOR SOMETHING WARM AND SOOTHING: Add  Red Bird’s Nest’s 7 oz. single jar to almond milk and bring to a boil. Add gingko nuts for comfort food at its best!
When traveling, never forget to bring a jar or two of 5 oz.  Red Bird’s Nest drinks with you in your checked luggage so that you’ll never be without the best quality Red Bird’s Nest any place you go!

3.  Red Bird’s Nest Pastry

A  Red Bird’s Nest original recipe! Red Bird’s Nest makes a great pastry filler and tastes best when it is of the highest authentic quality such as that of  Red Bird’s Nest nests. Our recipe offers an exciting twist on this ancient heritage food. Enjoy a warm Red Bird’s Nest pastry at any time, but especially on cool winter days.

Instructions:

FOR A PASTY FILLER: Prepare your traditional pastry filler recipe and add pre-soaked and cleaned  Red Bird’s Nest as part of the filler (for instructions on cleaning your nest, please refer to Red Bird’s Nest recipe). Bake pastry per instructions.
FOR AN UPGRADED TRADITIONAL PASTRY: Fold in pre-soaked and cleaned  Red Bird’s Nest into phyllo (filo) dough to and follow baking instructions to make baklava and other Middle Eastern pastries with a healthy boost.

4. Passion fruit lemongrass Red Bird’s Nest summer sipper

Recipe courtesy of A Bit of Bees Knees.

Ingredients:

2 cups (16oz) of water
1 bottle of  Birdness drink
1 stalk of lemongrass
1 passion fruit
Ice
Instructions:
In a small pot, boil 2 cups (16oz) of water. Cut lemongrass stalk into thin strips and place in boiling water; boil until fragrant and water turns a light amber color. Strain water into 2 glasses over ice and discard the lemongrass stalks. Add half a bottle of  Red Bird’s Nest drink to each glass. Top with a spoonful of passion fruit pulp and an extra stalk of lemongrass. Add more ice if needed.

5. Sweet  Red Bird’s Nest sticky rice with fresh tropical fruit

Recipe courtesy of A Bit of Bees Knees.

Ingredients:

½ cup coconut milk
1 jar (5oz)  Red Bird’s Nest drink
⅓ cup water
2 pinches salt (or to taste)
1 cup white long grain Thai sticky rice
2 tablespoons sugar
Coconut cream
Sesame seeds
Fresh mango, cactus fruit, dragon fruit and passion fruit
Instructions:
Pour one cup of white long grain Thai sticky rice into a bowl and cover with water; soak for 1 hour. Rinse rice and drain excess water then transfer rice to a pot. Add coconut milk,  Red Bird’s Nest drink water, salt and sugar. Cover pot with lid and cook over medium-low for 30 minutes, or until the rice has soaked up the liquid. Scoop rice onto a serving dish and top with sweet coconut cream, sesame seeds and fresh fruit.