( Update: 21/04/2015 )
Salted egg sauce
Sean Lim, 25, chef-owner of Sin Lee Foods, a nine-month-old cafe in Jalan Bukit Ho Swee, considers salted egg crabs from zi char restaurants one of his comfort foods.
He serves his salted egg yolk sauce with sweet potato fries. The Instagram-worthy dish is one of the more popular items in his cafe, with about 200 portions sold every month.
He uses 300 salted duck egg yolks every weekend for more than 3 litres of the sauce.
Ingredient
550g salted duck egg yolks
600g unsalted butter, softened at room
temperature and cut into six cubes
270ml of full-cream milk
5g white sugar
5g salt
5g chilli powder
Method
1. Heat salted egg yolks in a microwave oven on high heat for two minutes. Mash yolks into a soft paste and set aside.
2. Place a pot over medium heat and add cubes of butter. Let the butter melt, stirring regularly. When fully melted, turn the heat to low and add yolks to the pot (right). Mix thoroughly for two minutes
3. Add milk, sugar, salt and chilli powder. Stir contents for two minutes until well mixed.
4. Blend the contents in an electric blender for up to three minutes, till the mixture is smooth and runny.
5. Set aside to cool before using.
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