Pests like cockroaches are a huge detriment to a Swiftlet House. Cockroaches are destructive insects which will gnaw at the nests of the swiftlets, leading to holes in the nests. This damages the nests and cause economic losses.
As a side note, the presence of cockroaches in the Swiftlet House will also cause a disturbance to the closely monitored atmosphere, smell and environment in the house. This may affect the attractiveness of the House and swiftlets may not return to the House.
This unfortunate swiftlet has been hurt and lies injured from a rat bite.
This swiftlet has perished in its own nest after a rat bite. The rat has attacked the swiftlet from the roof.
Here is another unfortunate victim of a rat bite.
Constant supervision and maintenance is key to ensure the swiftlets are protected from these natural hazards.
When we consider the value of the edible Bird's Nest we find in the market, we tend to forget the amount of work that goes into the cleaning and preparation of this treasured delicacy.
Plenty of effort and hours of manual labour is needed before the edible Bird's Nest is deemed suitable for the commercial market.
Let's look at some of the stages in the preparation.
Here are the stages for the cleaning and preparation of edible Bird's Nest.
It is a tedious process which requires the concentration and observation of manual labour.
After cleaning, the Bird's Nest looks beautiful.
Drying is then done to fit the Bird's Nest into molds for shaping. The Nests will then be weighed and packed for sales.
The topic of conservation and animal protection has dominated the headlines in recent years. I am of the personal belief that Shark's Fin should be excluded from Chinese dinner menus and banquets. Bird's Nest can then be used as a replacement, considering its value and prestige.
Here are some Bird's Nest recipes for your reading pleasure.
Main Ingredients: Bird's Nest 60g, Coconut Milk 50ml, Japanese Pumpkin (1 x 350g)
Supplementary Ingredients: Haw Flakes 10g
Seasoning / Condiments: Rock Sugar, Honey, Ginger (approximate)
1. Cut off the top of pumpkin (1/5 of height of pumpkin), remove seeds
2. Place bird's nest into pumpkin, together with coconut milk, haw flakes, rock sugar. Fill up pumpkin with water.
3. Steam pumpkin with cap for 30 minutes and dish is ready to serve.
Main Ingredients: Bird's Nest 10g, White Fungus 15g, Cordyceps 3 sticks, Red Dates x 3, Lotus Seeds 20g
Seasoning / Condiments: Salt (approximate)
1. Soak Bird's Nest for 4 - 8 hours, remove impurities.
2. Soak Cordyceps, red dates separately in warm water for 10 minutes.
3. Place bird's nest, cordyceps, red dates, white fungus, lotus seeds into slow cooker, add in 6 bowls of water, simmer in medium heat for 15 minutes.
4. Add in suitable amount of salt and dish is ready to serve.
Main Ingredients: Papaya x 1, Fritillary Bulbus x 6, cleaned Bird's Nest 25 g, Milk 70ml
Seasoning: Condiments: Honey, Rock Sugar (approximate)
1. Clean Papaya, cut it into half, remove seeds, forming a bowl.
2. Pre-soak and steam Fritillary Bulbus for 8 minutes
3. Add in milk, Fritillary Bulbus, bird's nest. honey, rock sugar into papaya.
4. Steam papaya with cap on for 10 - 15 minutes and dish is ready to serve.