4 century eggs (cut into two)
3 hard-boiled chicken eggs (cut into two)
1 Tbsp chopped young ginger
1 Tbsp cooking oil
2 Tbsps Chinese black vinegar (or balsamic vinegar)
1 tsp sesame oil
2 tsps soya sauce
2 Tbsps chopped Chinese parsley
1 Tbsp chopped red chillies (optional)
1. In a serving plate, lay all the eggs, set aside.
2. Heat the cooking oil in a small shallow pan, brown the chopped ginger, turn off the fire and add dark vinegar, soya sauce and sesame oil.
3. Pour the sauce on top of the eggs; sprinkle chopped parsley, chilli and serve.
1. Century eggs in supermarkets are usually chicken eggs. I used the duck century eggs which can be bought from the Pudu wet market in Kuala Lumpur.
2. More black vinegar could be added for more sauce.
3. A little brown sugar could also be added to the sauce.
4. Instead of cutting the eggs into two, they can be cut into cubes too.