Gold bird’s nest is one of the rarest nests, and the most sought after as they have a finer texture than other bird’s nests, their yellow orange color is striking. There was a time these bird nests were only consumed by kings, but now they are widely available.
Grade AA gold bird’s nest is the excellent grade with moderate and smooth shape and put on the market with an affordable price.
Gold bird’s nest are rich in glycoproteins, a mixture of protein and carbohydrates and also contain six kinds of amino acids: lysine, histidine, cysteine, arginine, humin and amide.
Product Dimensions 5 - 8 gram / cup 0.176 - 0.282 oz / cup
Shipping Weight There are three options of weight you can choose:
250 gram / 8.81 oz per box
500 gram / 17.63 oz per box
1 kg / 35.27 oz per box
You can do multiple order from the available weight
Domestic Shipping Domestic shipping to any city in indonesia is using JNE / TIKI with 3-5 days arrival
International Shipping This item is eligible for international shipping worldwide.
How To Use
Soak the required number of Bird's Nest piece and place the Bird's Nest in a bowl of room temperature boiled water (ensure that the bowl is big enough for the Bird's Nest to expand 7 to 10 times).
Leave the Bird's Nest to soak in the water for 30 to 45 minutes.
Prepare a double boiler by filling an external pot with water to slightly less than half the height of the internal pot.
Drain the water from the soaked Bird's Nest and place it in the internal pot.
Add water to the internal pot. One bowl of water for one piece of bird's nest.
Turn on high heat to bring the water in the external pot to boil.
Once the water is boiling in the external pot, reduce to low heat.
Continue cooking the Bird's Nest for approximately 30 to 45 minutes. Be sure to check every 10 to 15 minutes.
Consume cooked bird’s nest on an empty stomach in the morning or before sleep. Alternatively, consume once every three days.
Steamed bird's nest wrap in spinach
Running out of ideas to savour bird's nest? Whip up a tasty bird's nest gourmet with Chef Christopher Yee's recipe.