Homemade Ham Tan

30 May 07 01 July 07

This is my second attempt making chicken Ham Tan. The first time was quite a few month ago. It turn out to be ok but less salty than I have anticipated. This time, I use more salt and hopefully it will come out more tastier. I made it on the 30 of May. Will keep it posted.

I use 12 700 g chicken eggs

one small bag of rock salt (about two cup of it)

one cup of chinese wine

enough water to submerge the eggs

I boiled the water with the wine and salt until the rock salt melted. I then washed the eggs and put them into the salt water(cooled off) and stuck the lid on. Do remember to stick a piece of paper noting when you done the job. See how it will turn out this time..

01 July 07. Yap, this is the date the ham tan completed its pickle process. I took out the ham tan today in the evening and dry them on an empty egg carton. I put them straight back into the fridge so as not to alter too much of the temperature. I was really particular about food temperature change...

I also selected two ham tan and put it straight to the cooking porcess! Well, kind of. Boiled them and also made some spicy tofu from my sucessful tofu experiment. Make a soup and we had dinner!

The ham tan is much more saltier than the first patch I made. Even the color and texture is much more different. It tasted more like ham tan this time. Salty and nice. I guess it is considered yummy to me as ham tan in Perth is approx 2 buck each. Much of a delicacy from time to time. Now its up to me to search for duck eggs to "yap ham tan" for the real thing. In fact as I went to the Cannington Market the weekend, I found this couple that actually sells fresh duck eggs. Unfortunately it was sold out, but please to chat to them and I was told more will come (ducks had to lay first lor) around the 17 July. Good news....