A Time To Share

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Wednesday, 26 October 2016


Have you ever seen people fry eggs this way?

Hard boil it & fry in oil!
The Foochow people does

More interestingly, duck egg is used instead of chicken

There is a story behind it!

Well, Foochow in China lives by the sea 
and their livelihood depends 
on fishing

While the men are getting ready to go out to the sea
the ladies started cooking this dish
to eat together as a mark of 
and for 

In Foochow, "Lonn" is egg
"Tai Ping" is Peace and safety
when put together it means Peace & safety for the trip

But why duck egg?

In Foochow, duck egg is called "Ark Lonn"
"Ark Lonn" in Foochow, 
also means suppress the storm & waves in the sea

So, they chose to use duck egg 
similarity in sound
purpose accomplish!

Of course
eating the eggs this way 
can be very dry

For this reason,
Tai Ping Lonn comes with soup 
since Foochow people loves soup dishes

To them
this is a luxury
because oil is used to fry the eggs
other times
they just poach them

If you are interested
I would like to share with you this recipe

Tai Ping Lonn

duck eggs, hard boiled (of course you can use chicken eggs)
chinese long cabbage, cut
carrots, sliced
spring onions, cut to 1" length
pork, either slice or minced
chicken stock, or granules
salt & pepper to taste

1. heat some oil in the wok 
2. fry eggs, turning often so that all sides get browned, remove
3. fry shallots until fragrant, remove
4. add pork slices if used & fry, add enough stock for soup
5. when boiled, add vegetables
6. when vegetable is soft, add fried eggs and fried shallots
7. salt & pepper to taste, serve

Note: If use minced pork like me, 
           mix it with salt & pepper & corn starch
           and add to the soup while the vegetable is boiling


Peggy Teo from Facebook said...

We always had this together with the red wine meesuah during CNY
Yesterday at 1:40pm

Katie Foong: We do too. My mom is very particular
because of the meaning behind it.
Yesterday at 1:41pm

Maria Bee from Facebook said...

Wow! Long lost dish! Tq Katie!
· 22 hrs

Katie Foong: Ya, for health reasons many refrain from taking whole eggs!
· 18 hrs

Joyce Ee from Facebook said...

We always had these during festive or birthday celebrations.
But never knew the meaning behind it.
· 20 hrs

Katie Foong: Ya, I also found out recently !
18 hrs

Joyce Ee: Thanks for sharing
· 4 hrs

Sue Lim from Facebook said...

Very interesting dish.
Thk u for yr intro to yr dialect n culture.
Someday I hope I can get to hear how does Foochow sounds like.
· 18 hrs

Katie Foong Here it goes:

For benefit of English educated: A BEI - know KA LIU - play NEY YANG - children MOR TAI YEH -…

Oh Lai Keng from Facebook said...

Hi Katie thanks for sharing. Reminds me of childhood time.
By the way do you know how to make diye piang (in hock chew).
The deep fried cake with meat filling or a prawn in top.
· 15 hrs

Katie Foong: Yes, I have the original version.
Hope to get it out soon.
· 15 mins

Daphne Jap from Facebook said...

I do fry my eggs n have different chillies to go w it.
I like your story behind it....
have to know more chinese dishes .....very interesting.
Tks. for sharing.
· 14 hrs

Katie Foong: Thank you for your interest.