Serves 1
Directions
- 1Wash the cilantro and drain thoroughly.
- 2Place the cilantro on a rack and let it dry using a dehydrator at 95° Fahrenheit for 3 to 4 hours.
- 3Cut the dried cilantro into 1-inch long pieces.
- 4Combine the cilantro with minced garlic, Thai bird eye chilies, red chili flakes, and salt, and mix thoroughly.
- 5Put the cilantro in a clean mason jar and seal well.
- 6Store in the fridge for up to 5 months.
- 7To make an egg cilantro mixture: Crack an egg into a bowl, add 2 to 3 tablespoons of the preserved cilantro, and whisk thoroughly.
- 8Heat a wok over high heat until smoking hot.
- 9Add 1 tablespoon of pork lard and the egg cilantro mixture, then pan-fry until golden on both sides.
- 10Serve as a breakfast item.
Ingredients
- 400 grams cilantro
- garlic, minced
- Thai bird eye chilies
- red chili flakes
- salt
- 1 egg
- 2 tablespoons preserved cilantro
- 1 tablespoon pork lard
Equipment
dehydratorrackmason jarbowlwok
Tips
- Let it sit for two weeks for a much better taste.
- Can be topped onto plain congee, wonton soup, or noodle soup.
- Can be incorporated into other recipes.
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