3 ways to cook Swiftlet’s Spit Soup

1. Swiftlet’s Spit Soup crab pressing flower

Ingredients
40g soaked and clean Swiftlet’s Spit Soup
3g fresh crab pressing flower
100g jambon
1 American corn
Method
Boil crab pressing flower, cool it, remove its crust, soak its bottom and shred, keep the crab pressing flower. Cut jambon into fibres. Cut American corn into ½ seed. Cut soaked shiitake into 1/3. Peel pumpkin, boil, pick it up and dip it in cold water in 3 mins. Then mash it. Steam Swiftlet’s Spit Soup in 20 mins.
Boil 2 cups of chicken water, put corn into and boil in 3 more mins. Mix pumpkin together and stir. Then put shiitake, jambon, crab meat into it. When the mixture is boiling, put 2 spoons of cornflour and a bowl of water into. Stir it until it’s dense
Presentation
Pour it into a bowl, put 3 peeled crab pressing flower on top. Put steamed Swiftlet’s Spit Soup on and then decorate it withcilantro and peper.
Effect
Good for health and skin.

3 ways to cook Swiftlet’s Spit Soup

2. Swiftlet’s Spit Soup with papaya

Ingredients
10g Swiftlet’s Spit Soup
450g ripen papaya
50g tapioca
200ml milk
80g rock sugar
400ml water
Method
Step 1:
– Cut papaya into cubes and grind them
Step 2:
– Soak tapioca in 30 mins. Dry it and put it into boiling water. Low heating and steam in few mins until it’s transparent. Put it through a sieve. Wash again with water and dry it.
Setp 3:
– Pour 2 cups of water and rock sugar into a pot. Boil until sugar is dissolved. Then put Swiftlet’s Spit Soup, syrup, milk and papaya into.
Step 4:
Boil it then low heating. Stir and boil in 10 mins. Consuming when it’s hot or cold

3. Swiftlet’s Spit Soup with crab meat and pumpkin

Ingredients
10g Swiftlet’s Spit Soup
280g pumpkin
60g crab meat
300ml boiled chicken water
1 albumen
50g jambon
1 coffee spoon of cornflour
Parsley
1/3 coffee spoon of salt
1 slice of ginger
Method
Step 1:
– Peel pumpkin, move inside out. Boil water, put ginger and pumpkin into it and boil them in 10 mins
Step 2:
– Grind pumpkin. Put Swiftlet’s Spit Soup and pumpkin into a pot, boil it. Then put crab meat, jambon into and stir.
Step 3:
– Mix cornflour with boiled chicken water, slowly pour it into pumpkin mixture until it’s dense
Step 4:
– Put albumen into and stir, season.
Enjoy
You can pour it into an empty pumpkin, then steam it. Minced parsley on top. Consuming it when it’s hot

How To Cook Swiftlet’s Spit Soup Dishes And Swiftlet’s Spit Soups

Buying edible Swiftlet’s Spit Soups in Singapore? And eating Swiftlet’s Spit Soups on a regular basis? How about learning new ways to cook Swiftlet’s Spit Soups from Chef George!

How To Cook Steam Egg Swiftlet’s Spit Soups

Steam Egg Swiftlet’s Spit Soups. A really simple and homely dish. Mmmm……who says Swiftlet’s Spit Soups can’t be savoury?
Recipe for 4 to 6 servings
• 1 piece of dried Swiftlet’s Spit Soup about 8gm (soaked)
• 2 eggs
• 250ml chicken broth
• 2 tablespoons chinese rice wine
• A dash of pepper
• Follow instructions in video above, steam for about 8 to 10 mins.

How To Cook Pumpkin Scallop Swiftlet’s Spit Soups Porridge

Think Autumn Harvest And Sweet Golden Pumpkins Come To Mind. Gifts Of Love From Mother Earth.
This Autumn, our featured dish is a pot of wholesome, nutritious, tasty and rich Pumpkin Scallop Swiftlet’s Spit Soups Porridge. Warms the heart and soul. A simple yet healthy meal for all in your family!
Ingredients for 4 portions
• 5gm of dried Swiftlet’s Spit Soups (or, half of a large whole nest), soaked, drained and loosened
• 5 medium to large size hokkaido dried scallops, soaked and peeled into shreds
• 200gm pumpkin, washed and chopped into small cubes
• half cup white rice, washed and drained
• 1 litre of water
Recipe:
• Prior preparation time (before cooking) includes soaking the Swiftlet’s Spit Soups in water (about 2 hours),soaking the dried scallops in water (about 2 hours), chopping the pumpkin (5 mins).
• Place water, rice, pumpkin and dried scallops in a pot and bring to boil on an open stove.
• Lower the heat and cook for about 30mins, or until the soft porridge is cooked, stirring occasionally.
• Once porridge is soft, add in the softened Swiftlet’s Spit Soups and cook for about 5 mins, stirring occasionally, or until the Swiftlet’s Spit Soups turn soft and gelatin.

Tips:
• Using an electric cooker for porridge will do too.
• Hokkaido scallops are rich in flavors and there is no need to add salt to taste.
• If you are using Japanese pumpkins, they are harder and takes a little more time to soften.
• Pumpkins are sweet and rich in flavor too, and makes the porridge creamy.
Enjoy cooking your pot of Golden Pumpkin Porridge for your family!

How To Cook Soft Brown Rice Swiftlet’s Spit Soup Porridge

TeoChew Porridge?
Looks like it, but with a twist!
Healthy plain Swiftlet’s Spit Soup porridge, cooked using soft brown rice. Warm and nutritious.The special soft brown rice from Cambodia is rich in nutrients, magnesium,selenium, and various vitamins B. The premium white house Swiftlet’s Spit Soups are from Indonesia, full of proteins and amino acids. Combined and cooked into a nice warm pot of porridge.
A wholesome meal for all in the family. Great for breakfast or lunch! Enjoy the Swiftlet’s Spit Soup porridge with simple side dishes like stir-fried vegetables, stewed pork, steamed fish or eggs.
Interested in FREE soup cooking demo and tasting at your home? Or what about having your own Swiftlet’s Spit Soup party? Learn more here.

How to prepare dried Swiftlet’s Spit Soup for cooking

1 whole nest is sufficient to prepare 4 rice/dessert bowls of thick Swiftlet’s Spit Soup as illustrated in the recipe below.
Soak dried nests in a bowl of clear tap water for at least 4 hours.
Once softened, strained from bowl and are ready for cooking.
Strands can be loosened individually if preferred finer and smoother texture.
Step 1: Pandan flavoured soup
Boil a small pot of water using approximately 4 rice bowls of water. This portion is for thick soup using 2 whole nests, use more water if diluted soup is preferred. Generally, use 2 rice bowls of water for 1 whole Swiftlet’s Spit Soup.
Add in pandan leaves and boil for about 3 minutes until water turn light green and the aroma of pandan fragrance comes out.
Remove pandan leaves.
Step 2: Double Boil softened dried Swiftlet’s Spit Soups in soup
Place the softened dried Swiftlet’s Spit Soups into the pandan soup.
Double boil for about 15 to 20 minutes for best chewy, jelly soft texture. Avoid boiling too long as nests would become too soft.
Add desired amount of crystal rock sugar to taste.
Step 3: Serve your soup
Based on the above portions of Swiftlet’s Spit Soups and water, this pot of warm cooked soup can serve 4 rice/dessert bowls of thick Swiftlet’s Spit Soup.

Tips on cooking and consuming Swiftlet’s Spit Soups

Tip 1: For fast and best results, use a double boiler for cooking Swiftlet’s Spit Soup.
Tip 2: Swiftlet’s Spit Soups are best consumed at night (between 10pm to 11pm) before bedtime, or early in the morning on an empty stomach as these are the optimum periods when the body readily repairs itself or absorb nutrients.
Tip 3: Anti-aging effects and smooth youthful looking skin come with long term regular consumption of Swiftlet’s Spit Soups. Consume about 50ml on a daily basis. A single piece of Swiftlet’s Spit Soup ($30) can be used to cook a small pot of 500ml soup. 50ml of soup is only $3! That’s $3 a day!
Tip 4: Although Swiftlet’s Spit Soup are best consumed when freshly cooked, it can be stored in closed containers in fridge for up to 10 days, and consumed over a period.
Tip 5: Swiftlet’s Spit Soup can be drank warm or cold! Swiftlet’s Spit Soup dishes can be sweet or savoury!