DESSERTS 1 -Bird Nest Stewed in Young Coconut. 椰子燉官燕

Ingredients:-
A bowl of Dried Bird Nest (soak over night in water)
1 pc. Young coconut. (cut & make a cover, save the juice & remain the pulp.
2 pcs. small young coconuts (save the juice, take out the pulp and slice)
1 can of coconut milk.
2 pcs of rock sugar.

材料:-
官燕棧 數片（用清水浸過夜）
椰靑 1 個（切割出頂蓋，倒出椰水留用, 椰肉留殼內）
小椰青 2 個（倒出椰水留用，刮出椰肉，去衣切絲）
椰奶 1 罐，冰糖 2 塊。

Method:-
1) Take out the bird nest, drain well.
2) The small young coconuts, take out the pulp clean the brown skin & sliced.
3) Put some bird nest inside the big coconut shell which remained with pulp,
add coconut juice, coconut milk & rock sugar. Cover with it's own shell cover,
wrap with a wet paper and steam for 45 mins. Serve & enjoy!
4) Put the other bird nest, coconut juice, young coconut pulps, coconut milk &
rock sugar, all in a steam bowl with cover to steam for 45 mins. is done.
Divide all the bird nest soup in small containers, keep in the freezer for later enjoy.

做法：-
1) 取出已浸軟之燕窩，隔干水備用。
2) 小椰青取出白色肉，刮凈啡色衣，切絲盛起。
3) 在已開蓋的大椰青壳內放入一些燕窩、椰水、椰奶、冰糖等。冚好椰青蓋，
包上濕紙，隔水蒸45分钟，便成一養顏又美味之高級甜品。上桌供食！
4) 其他多出來的材料同放入一燉盎內隔水燉45分鐘便成。待涼，分別放入
保鮮盒內， 放冰箱冷藏，留待日後享用。