No problem, in our country of origin of bird's nest in Malaysia, there are many ways to stew bird's nest for general consumption. The stewed bird's nest rice porridge can have sweet and salty taste as follows: 2 grams of bird's nest, rinse with water Then soak in water for 2 hours, cook the rice porridge and let cool. Prepare rock sugar for sweet ones and stock for salty ones.

Sweetness: Put the foamed bird's nest and rice into the cooked and cooled rice porridge, add 100c.c. of cold rice porridge and 100c.c. of water, stir and add Stew, simmer an appropriate amount of rock sugar over water, and wait for 30 minutes when the water in the outer pot boils. It can be used hot or cold. (You can add mung beans, millet, etc.).

Salty: Put an appropriate amount of foamed bird's nest into the cooled rice porridge, add 200cc of cold stock, stir, put it into a stew pot and simmer over water, wait for 30 seconds when the water in the outer pot boils Minutes, add 100c.c of stock and appropriate amount of salt to taste. It is more suitable to eat it hot or warm. (You can add shredded chicken, scallops, etc. in appropriate amounts).