Salted Eggs (Kiam Neng)

The non-descript salted egg, yet so priceless when one lives abroad and is deprived of a product taken for granted back home.
I had never thought of making my own salted eggs as I am the only one, in the family here in Spain who eats them. The mindset was changed by the suggestion of Tiantianchi (http://www.makansutra.com/forums/singapore/profile.php?mode=viewprofile&u=9) and the willingness of Bppw (http://www.makansutra.com/forums/singapore/profile.php?mode=viewprofile&u=2461) to share his precious recipe.
I was so grateful when Bppw's wife (BppwW) sent me the recipe via private message.
Eggs with white shells are hard to come by where I live, thus I am keen to make another batch when they are available.

This recipe is so simple and fuss free.

Friends have appreciated them as much as I do when I passed some eggs over to them.

Ingredients:
1. Coarse salt (or if better Kosher salt) - 0.5 kg
2. Water - 1.5 litres
3. Grade A Fresh Eggs - 10
4. Glass Bottle large enough for the 10 eggs

Method:
1. Boil salt and water till salt is dissolved. Remove and set aside for
24 hours. (This is important as you need to cool the solution to make
sure that you don't accidentally "cook" the eggs if the solution is still
warm).
2. Strain the solution after 24 hours into the glass bottle and immerse
the eggs gently into it. Cover but leave a gap for air circulation.
3. Store in a cool place for about 21 days. (Test one egg after 18 days.
If not salty continue pickling).

Once again, Bppw and BppwW, thank you very much for sharing and I hope I have done justice to your recipe.

Note:
The quality of the yolks plays an important part in making a solid good salted egg.
The eggs used in this recipe were from corn fed chickens.
This is my fourth batch and I have said hello to the eggs each time I see them.
I am itching to have another salted egg.

Oolong Tea

I have had this canister for close to twenty years now and am wondering are the tea still drinkable or should I discard it?
I value your opinion and will be grateful for any advice you can give me.
Many thanks, HB

Caramalized Onions

Ingredients
1. Two Spanish onions or any red skinned onions
2. One cup of vegetable oil
3. Small pot, just sufficient to cook onions

Method
1. Finely slice onions.
2. Heat pot, when pot is hot, add oil.
3. When oil is smoking, add onions slices and stir around gently on high heat.
Add more oil if necessary, it will not be wasted.
4. Onions are done when they turn golden brown, remove from stove and place on rack as it will still continue to brown if left on the same ring.
Do not burn onions as it will taste bitter.
5. When it has completely cooled down, pour in a jar. Store at room temperature as it keeps very well

Note:
Occasionally I will add roughly chopped garlic into the caramelized onions at the very last stage when the onions are slightly golden.
I absolutely love it. Use loads when cooking vegetables, marinade/grilling/pan-frying meat, fish, in soup, salads or simply let your imagination run riot.
Top up oil in bottle when it's running low. The caramelized onions will still continue to 'perfume' the oil.