Braised Duck (卤鸭)
You have to reduce the ingredient if using less than a duck.
Ingredients
1 duck (or half or quarter)
8 tablespoon dark soya sauce
4 tablespoon light soya sauce
1 1/2 teaspoon salt
4 tablespoon sugar
4 cm section of ginger
8 clove garlic
1 liter water
1 to 2 Star Anise (八角, ba jiao, bak kok) - optional
4 tablespoon oil
Method
Scrape off skin of ginger, and cut into slices. Peel garlic, and chop into chucks. Wash duck and drain dry.
Heat up a wok, add oil ginger and garlic, stir till fragrant. Add in sugar, and stir slightly caramelize. Put the duck in with skin on the wok, to scald the skin with the hot oil and caramel. Turn it around till all sides are scalded. Pour in dark and light soya sauce, and continue the scalding process by turning it around for 3-5 mins, until soya sauce fragrance comes out.
Pour in water, and salt. Add in the star anise.
Cover and let it simmer in very low heat for 30 mins, turn it around and simmer for another 30 mins, and turn it around and another 20 mins.
Turn it around and simmer the final 20 mins. You can add dried bean curd (tau pok) or hard boiled egg (shell removed) and braise together.
Watch the water gravy level during cooking, you should use low heat so that it don’t dry up too fast.
Remove the duck from the gravy, and leave it to cool, and cut into smaller pieces with cleaver to be served.
Serve with white rice, with the gravy.
6/22/09
Potato Carrot Soup
Potato Carrot Soup
Ingredients
2 potato
1-2 carrot
1 big yellow onion
1 tomato
200 grams pork ribs
1 1/2 liters water
Salt to taste
dash of ground white pepper
Spring onion (optional)
Method
Peel the potato, and cut into chucks of 3 cm size
Peel carrot and cut into wedge chucks (2-3 cm size)
Peel Onion, and cut into quarters
Wash tomato and cut into quarters
Wash pork ribs
Put all ingredients 1 to 6 into soup pot and bring to boil. Simmer for 1 ½ hours.
Add salt to taste.
Serve hot with dash of ground white pepper, and optional some chop spring onion.
Ingredients
2 potato
1-2 carrot
1 big yellow onion
1 tomato
200 grams pork ribs
1 1/2 liters water
Salt to taste
dash of ground white pepper
Spring onion (optional)
Method
Peel the potato, and cut into chucks of 3 cm size
Peel carrot and cut into wedge chucks (2-3 cm size)
Peel Onion, and cut into quarters
Wash tomato and cut into quarters
Wash pork ribs
Put all ingredients 1 to 6 into soup pot and bring to boil. Simmer for 1 ½ hours.
Add salt to taste.
Serve hot with dash of ground white pepper, and optional some chop spring onion.
Watercress Soup (西洋菜汤)
Watercress Soup (西洋菜汤)
Here is another slow cook soup (煲汤) recipe.
Ingredients
1 or 2 bunch of watercress (sold in bunches usually with the stems)
5 dried red dates
1 honey date (金丝蜜枣) (dried dates with sugar)
200 grams pork ribs
2 dried scallop (干贝)
4 dried oyster （蚝豉, 蚝干）
1 tablespoon wolf berry (枸杞子) optional
2 liters water (some will dry up during cooking)
Salt
Method
Pick the leafy portion of the watercress and separate from the stems, usually more fibrous and with roots sprouting form the joints.
Plug away the roots if any.
Wash, and for the stems (usually not eaten, but can be), bundle them up with a cotton string. This is just to help to remove them and discard if you do not wish to eat them. (alternatively, you can keep them to boil a cooling tea, 凉茶)
Wash all ingredients. Put all ingredient in a stock or soup pot with water, bring to boil and then turn down flame to very small and allow to slow boil for 3 hours.
Remove the bundle of stems if you wish to discard them.
Add salt to taste, and serve hot.
You can also cook this in slow cooker for 4 hours.
Here is another slow cook soup (煲汤) recipe.
Ingredients
1 or 2 bunch of watercress (sold in bunches usually with the stems)
5 dried red dates
1 honey date (金丝蜜枣) (dried dates with sugar)
200 grams pork ribs
2 dried scallop (干贝)
4 dried oyster （蚝豉, 蚝干）
1 tablespoon wolf berry (枸杞子) optional
2 liters water (some will dry up during cooking)
Salt
Method
Pick the leafy portion of the watercress and separate from the stems, usually more fibrous and with roots sprouting form the joints.
Plug away the roots if any.
Wash, and for the stems (usually not eaten, but can be), bundle them up with a cotton string. This is just to help to remove them and discard if you do not wish to eat them. (alternatively, you can keep them to boil a cooling tea, 凉茶)
Wash all ingredients. Put all ingredient in a stock or soup pot with water, bring to boil and then turn down flame to very small and allow to slow boil for 3 hours.
Remove the bundle of stems if you wish to discard them.
Add salt to taste, and serve hot.
You can also cook this in slow cooker for 4 hours.
6/2/09
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