Preserved Cilantro

Serves 1
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Directions

  1. 1Wash the cilantro and drain thoroughly.
  2. 2Wash the cilantro and drain thoroughly.
  3. 3Wash the cilantro and drain thoroughly.
  4. 4Place the cilantro on a rack and let it dry using a dehydrator at 95° Fahrenheit for 3 to 4 hours.
  5. 5Place the cilantro on a rack and let it dry using a dehydrator at 95° Fahrenheit for 3 to 4 hours.
  6. 6Place the cilantro on a rack and let it dry using a dehydrator at 95° Fahrenheit for 3 to 4 hours.
  7. 7Cut the dried cilantro into 1-inch long pieces.
  8. 8Cut the dried cilantro into 1-inch long pieces.
  9. 9Cut the dried cilantro into 1-inch long pieces.
  10. 10Combine the cilantro with minced garlic, Thai bird eye chilies, red chili flakes, and salt, and mix thoroughly.
  11. 11Combine the cilantro with minced garlic, Thai bird eye chilies, red chili flakes, and salt, and mix thoroughly.
  12. 12Combine the cilantro with minced garlic, Thai bird eye chilies, red chili flakes, and salt, and mix thoroughly.
  13. 13Put the cilantro in a clean mason jar and seal well.
  14. 14Put the cilantro in a clean mason jar and seal well.
  15. 15Put the cilantro in a clean mason jar and seal well.
  16. 16Store in the fridge for up to 5 months.
  17. 17Store in the fridge for up to 5 months.
  18. 18Store in the fridge for up to 5 months.
  19. 19To make an egg cilantro mixture: Crack an egg into a bowl, add 2 to 3 tablespoons of the preserved cilantro, and whisk thoroughly.
  20. 20To make an egg cilantro mixture: Crack an egg into a bowl, add 2 to 3 tablespoons of the preserved cilantro, and whisk thoroughly.
  21. 21To make an egg cilantro mixture: Crack an egg into a bowl, add 2 to 3 tablespoons of the preserved cilantro, and whisk thoroughly.
  22. 22Heat a wok over high heat until smoking hot.
  23. 23Heat a wok over high heat until smoking hot.
  24. 24Heat a wok over high heat until smoking hot.
  25. 25Add 1 tablespoon of pork lard and the egg cilantro mixture, then pan-fry until golden on both sides.
  26. 26Add 1 tablespoon of pork lard and the egg cilantro mixture, then pan-fry until golden on both sides.
  27. 27Add 1 tablespoon of pork lard and the egg cilantro mixture, then pan-fry until golden on both sides.
  28. 28Serve as a breakfast item.
  29. 29Serve as a breakfast item.
  30. 30Serve as a breakfast item.

Ingredients

  • 400 grams cilantro
  • 400 grams cilantro
  • 400 grams cilantro
  • garlic, minced
  • garlic, minced
  • garlic, minced
  • Thai bird eye chilies
  • Thai bird eye chilies
  • Thai bird eye chilies
  • red chili flakes
  • red chili flakes
  • red chili flakes
  • salt
  • salt
  • salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tablespoons preserved cilantro
  • 2 tablespoons preserved cilantro
  • 2 tablespoons preserved cilantro
  • 1 tablespoon pork lard
  • 1 tablespoon pork lard
  • 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.