Pomelo farm and salted duck eggs at Kuala Kurau mumumkaikai trip

Описание: Tan Pomelo farm, Joo Hong Chan Salted Duck egg (咸鸭蛋/telur masin) outlet and Kuala Kurau are amongst some of the places visited for this day mummumkaikai trip. We were based in Penang and the journey was interesting as we had to cross many bridges and on to small estate roads in order to get to our first destination - The Tan pomelo farm. Most of us have eaten pomelos but have never visited a pomelo farm before - hence it was very interesting for us.

The owner, Mr Tan is a nice guy and he showed us around his farm. Later he took us to a "toddy" shop to buy "tuak". Tuak is a Sarawakian term for rice wine but over here in the northern part of Malaysia, especially amongst the hokkien community in Penang, tuak is the coconut flower liquor. The fresh tuak is very fragrant and sweet. However it also contains alcohol.

After buying the tuak, we then visited the Joo Hong Chan salted egg outlet. You can read more about Joo Hing Chan below. We then proceed to Bagan Seberang Kuala Kurau before finishing out mummumkaikai trip for the day.

Tan Pomelo Farm (两成柚子)
115, Kampung Liang Seng, 34350 Kuala Kurau, Perak
0125704735

Some facts about the pomelo:
The pomelo, from the family Rutaceae, is the largest citrus fruit, and the principal ancestor of the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia - Wikipedia

It is a delicious tropical fruit native to South Asian countries of China, India and Thailand, is immensely beneficial for strengthening bones, joints, enriching skin texture, soothing muscle cramps, besides treating UTI (urinary tract infection) and augmenting heart wellness

Joo Hong Chan Kuala Kurau Salted Duck Egg 裕丰栈咸蛋行| Kuala Kurau
Address: 125 Jalan Besar, Kuala Kurau, Perak, Malaysia 34350
Phone: 05-727 7296
Open until 5:00 PM.

Some interesting facts about salted duck eggs.
Joo Hong Chan Salted Egg Factory which was established in 1950 along Jalan Besar in Kuala Kurau. There are approximately 20 salted egg factories in the whole of Malaysia of which four are located in Kuala Kurau.

Duck eggs are more preferred for salted preservation instead of chicken eggs because the latter’s thin shell breaks easily. Presentation-wise, salted chicken eggs appear yellowish while salted duck eggs appear reddish. In terms of texture, the egg white will turn out watery in salted chicken eggs and more solid in salted duck eggs.

The fresh eggs from the local duck farm come in different sizes. Hence first step is to sort them into sizes of AA, A, B, C and D (biggest to smallest). Some raw duck eggs appear whitish while some appear greenish, depending on the duck breed. Many prefer the green ones as it has a better texture.

Processing the salted egg begins with each egg fully wrapped in the clean mud from mountains already mixed with natural sea salt imported from Australia. It is then coated with a layer of burnt paddy husk for extra protection from breakage. Finally, it will be stored for two weeks.

Each day Joo Hong Chan produces up to 30,000 eggs. Besides consuming it just like that, some like to make use of our salted eggs to make kaya (coconut jam), mooncake, pao (bun), sticky rice dumpling and salted egg yolk crab in seafood restaurants among others.

A quality salted egg must be able to preserve the freshness of the duck egg. Thus the mud and amount of salt used play an important role. If too much salt is used, it will be too salty to taste while the egg white and egg yolk will harden.

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