This is another appetizer or salad presentation of 1000-year eggs. One of the interesting things about this dish is that it can be served hot with the peppers and other vegetables fresh from the wok. Alternatively, you can let it cool for 10-15 minutes for a dish that is only slightly warm. I don’t recommend letting it sit too long though, for risk of the dressing overpowering the rest of the ingredients.
The other interesting thing is that is uses cilantro for flavor instead of spring onions which gives it a lighter, brighter flavor that works very well with both the bell peppers and the pidan.
Although the ingredients for the dressing are similar to those used in the Cold Tofu with Pidan dish, the proportions are different. Here the black vinegar figures more prominently because there is more of it and it is not complemented by sugar, except that from the vegetables themselves. There is also less soy sauce so, once again the herbs and vegetables shine brightly, and without too much salt.
If you are one of those folks who don’t like cilantro, feel free to use spring onions instead. But, I caution you that you are missing out on a great set of flavors here, and one that is a bit unusual as Chinese dishes go.
The Century eggs themselves provide a savory base to the dish and also lend a pungent bite of flavor when you get a piece of a yolk in a mouthful.
Sliced Peppers with Century Eggs
2, 1000-year eggs
1 small-to-medium bunch of cilantro, minced
2 teaspoons peanut or sunflower-seed oil
2 cloves garlic, minced
1 green bell pepper, sliced
1 half red bell pepper, sliced
1 red chili pepper, minced (optional, but good)
2 teaspoons light soy sauce
2 teaspoons black vinegar
1 teaspoon sesame oil
2 -3 teaspoons sesame seeds, lightly roasted
Place a thin layer of minced cilantro at the bottom of the serving bowl or plate to provide a surface for the eggs to sit on so that they don’t slide around after the dressing is poured. Cut each egg into four or six or eight slices and put in serving plate or bowl. Place the rest of the minced cilantro on top of the eggs – reserving just enough to garnish the finished dish.
In a small cup or bowl mix the ingredients for the dressing together until well blended.
Heat the oil in a wok and stir fry the minced garlic for about 1 minute. Add the sliced peppers, cover and cook for 3-5 minutes, stirring frequently until the peppers begin to soften.
Place the cooked peppers on top of the cilantro and eggs. Pour in soy sauce, vinegar, and sesame oil, garnish with remaining cilantro and the roasted sesame seeds and serve.
Again, stay tuned here for more ways to make Century eggs. I’m going to try to post a new recipe every day or two, before moving on to other Silk Road topics. (Words, recipe and photos by Laura Kelley).