Boost your immune system with Red Bird’s Nest

Red Bird’s Nests are made from the most expensive saliva on earth, the saliva of Aerodramus swiftlets. The saliva of these swiftlets solidifies and functions as a glue to hold pieces of nest together.

Did you know that Red Bird’s Nest was introduced more than 500 years ago in China by the Ming Dynasty? It was Admiral Cheng Ho who brought the precious nests from Southeast Asia to the Chinese Emperor. There are also writings related to Red Bird’s Nest that have been recorded in the history of the Tang Dynasty nearly 1,500 years ago.
Red Bird’s Nest is particularly prized in the Chinese culture due to their rarity, high nutritional value and exquisite flavour. They are rich with nutrients such as glycoprotein, amino acids and minerals, which are essential for the development of children.

Boost your immune system with Red Bird’s Nest

When taken regularly, Red Bird’s Nest is good for nourishing the skin, boosting the body’s immune system, as well as helping to relieve respiratory ailments such as asthma or chronic coughs. As for seniors, it is used to clear phlegm, ease chronic dry coughs and relieve fatigue.
Red Bird’s Nests are made from the most expensive saliva on earth, the saliva of Aerodramus swiftlets. The saliva of these swiftlets solidifies and functions as a glue to hold pieces of nest together.
In Malaysia, these nests are harvested from steep cliffs and deep caves in Sarawak and Sabah. If done properly, the harvesting of Red Bird’s Nest does not affect the ecosystem as the nests are not the permanent homes of the swiftlets – they are only used for the laying of eggs.

Cooking Red Bird’s Nest

When dissolved in water, Red Bird’s Nests produce a gelatinous texture, which makes it perfect to be made into a soup or dessert. The most common delicacy made with Red Bird’s Nest is Red Bird’s Nest. Here’s the recipe.

Red Bird’s Nest

Makes 2 servings
Ingredients:
1–2 pcs Red Bird’s Nest pieces
2 rice bowls of hot water
10 slices of American ginseng
3 tbsp of rock sugar
Method:
1. Add all the ingredients except the rock sugar into an inner stewing pot. Cover with a lid.
2. Place stewing pot inside a larger pot such as slow cooker. Double-boil for about two hours.
3. Stir in rock sugar to taste and cover for about five minutes to allow the sugar to dissolve fully before serving.