Count us in! Remove any remnant feathers. As for the Braised Duck Rice ($3.50, $4.50 for set), the braised duck would be soaked in the salty braising sauce, moderately-tender and flavourful. Carefully lift the duck out and drain all the liquid from the cavity, Place the duck on a V-rack set on a baking sheet. Stuff the ginger, blue ginger and garlic into the cavity of the duck. 1 duck large (with excess fats at the end removed) 100g coarse salt (use to wash off wax on duck) 2 litres boiling water (to scald duck before braising) 4 tbsp. Garnish with parsley, and serve with the chilli sauce and steamed rice. Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon stick and fry for 30 seconds. Traditionally it should be cooked through, but Tan’s spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. oil. I like that they give a decent amount of refreshing cucumber slices which cut through the heaviness of the meat. Some Hokkien Braised Duck stalls make this dish with a thickened gravy, but Mdam Ong prefers to make this the way her mother did. Cook 15 minutes, then flip so the breast side is down again. Just off a publicity tour for her novel, “Sarong Party Girls,” set in Singapore, Tan and I were talking about making the sweet soy-sauce-braised duck she grew up eating there. brown sugar. 5 star anise. Today’s recipe is a guest post from Mdam Ong – a veteran home cook and grandmother of five. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis. The thing was that the duck was not as soft as some of the top stalls elsewhere in Singapore, and had a slight gamey taste. https://guide.michelin.com/.../recipe-itek-sio-peranakan-braised-duck Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling. Ah Di Braised Duck Rice Kway Chap. Read more! Add the dark soya sauce. If you are dining solo, choose from the Braised Duck Rice ($4), Braised Duck Noodles ($3.50) or Braised duck porridge ($3.50). Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Transfer the duck to a plate. Our recipe today though, isn’t really the one I grew up eating in Singapore. To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly. Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Filed Under: Gluten-Free Recipes, Singaporean Recipes, Hawker Recipes, Recipes by Cooking Style, Meats and Poultry Recipes, Braised Recipes, Recipes, Recipes by Cooking Method, 2 - 3 Hour Recipes, Chinese Recipes, Restaurant-Style Recipes, Recipes by Cuisine, Egg-Free Recipes, Recipes by Dietary Preferences, Videos, Fish-Free Recipes, Recipes by Cooking Time, Asian Recipes, Nut-free, Recipes by Course, Shellfish-Free Recipes, Make-Ahead Recipes Tagged With: Duck, Tofu. Wash, peel and slice the ginger and blue ginger. The expertly-sliced braised duck meat and rich gravy make a perfect combination. It is also lean and meaty, almost absent of any fats. This recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in the windows of many Asian markets. https://asianinspirations.com.au/recipes/teochew-braised-duck Featured in: The Best Braised Duck Rice Hawkers in Singapore 卤鸭 Lor Ah, Duck Noodles, Duck Porridge Heng Gi Goose and Duck Rice Zhujiao Centre (Tekka Market) 665 Buffalo Road, #01-335 S(210665) Closed on Mondays . We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. 10 cloves garlic. Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. Prop stylist: Alex Brannian. Place the chilli and garlic in a bowl. You need not to fully cook the duck and the purpose of this step is to maintain the shape of the duck meat during stewing such that it will not be disintegrated so easily. Other than the popular speciality meat stalls such as Xiang Ji’s Soy Sauce Chicken Rice and Lau Phua Chay Authentic Roast Meat, there’s a really good Teochew braised duck rice stall that is worth checking out. Indeed, Mdam Ong’s braised duck is more on the sweet side but nicely balanced by some savoury tones. Then blanch the duck for a few minutes in a wok of boiling water. 6 tbsp. You remember Jenny, I mentioned her in the Saliva Chicken recipe post; she conducted the Chinese cooking classes in my school, run out of my old kitchen. Davide Luciano for The New York Times. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and … This is the latest recipe for my mum's Homemade Teochew Braised Duck. If you wait until syrupy, there is very little liquid left. Remove any remnant feathers. Subscribe now for full access. Then add in the vinegar and sugar and mix well. « How to Make the Perfect Hard Boiled Egg. This is attributed to their father’s secret braised duck recipe. This particular braised duck recipe comes from an old Teochew man, Mr Teo who used to be the head chef of Hang Kang Teochew restaurant for over 20 years. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce. It is, in fact, the recipe that was taught in our Chinese cooking classes by Jenny. The basic Braised Duck Rice contains a plate of duck rice with duck meat, bean sprouts, braised peanuts; though you can top-up with items such as bean sprouts, more peanuts, braised eggs, beancurd, and chilli fishcake. The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Clean the duck thoroughly include all innards in the duck cavity (see tip 1). Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. 50g ginger (sliced thickly) 50g galangal (sliced thickly) 5 cinnamon sticks. This is the latest recipe for my mum's Homemade Teochew Braised Duck. Bring to a boil over medium high heat. Today, Mdam Ong is back to share with us a beloved family recipe passed down from her late mother – Hokkien Braised Duck. However Mdam Ong tells me that braised duck also traditionally eaten in many Hokkien families like her own. Braised Duck Legs Recipe. NYT Cooking is a subscription service of The New York Times. Food stylist: Michelle Gatton. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it’s done. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Rub dark soya sauce all over the skin of the duck and let it sit for 15 minutes, overnight in the fridge will be the best. Rub all over with coarse salt, then rinse thoroughly. Those who like their duck plump and juicy, this might not be the version for you. Stuff the blue ginger and garlic into the cavity of the duck. Add duck, breast side up, then add water to come up halfway, submerging the legs. Find out her secrets to removing the duck's oil glands and why she never covers the wok. Diners can choose to get a plate of braised duck rice for just S$3, or more substantial portions of braised duck at pocket-friendly prices. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. But Mdam Ong tells me that in general, the Teochew version is darker-coloured and more savoury, while the Hokkien version is lighter and sweeter. Let it rest for 10 minutes. Of course, you may cook it through if you prefer. Next, use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes. A recipe passed down from generations. Braise for at least 1.5hrs at low heat so that it is just simmering. Turn to … Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon stick and fry for 30 seconds over low heat. Oct 27, 2016 - The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweake… 45 minutes (or 5 minutes if everything’s already cooked), 45 minutes, plus 9 hours chilling and freezing, Francis Lam, Itta Werdiger Roth, "Spice, Spirit". In short, Ah Seng follow the Teochew style of braised duck. Add the shallots, garlics and spices from Step 2 into the braising sauce. Fry until the spices are fragrant. Normally, I will order the braised pork belly ($2/3/4) with my duck. A Twist On Grandmother’s Singaporean Braised Duck. Please rate our recipe or leave us a comment! Chop up the duck and place on a serving dish, together with the tau kwa, tau pok and hard boiled eggs. To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. Alexandra Village Food Centre is one of the best hawker centres in Singapore with endless, delicious hawker fare. Set aside and preheat … Place a large wok or Dutch oven over medium heat, and add the sugar. If you send her a photo of a dish gone awry, she can probably tell what went wrong! Don’t forget to subscribe to our Youtube channel for more yummy videos! Mdam Ong's treasured family recipe for Hokkien Braised Duck was passed down by her mum. 60g rock sugar. add duck meat to sauce while reducing (about halfway through). Recipe: Teochew Braised Duck/Lor Ark (潮州卤鸭） April 23, 2016 January 2, 2021 by Mummy's Kitchen I always thought that since I am a Teochew, I should be proud of and able to cook some of the traditional Teochew dishes. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. Cook for 15 minutes, then carefully flip the duck so the breast side is down. S$10 for a quarter braised duck? Recipe works fine with breasts too. The succulent duck meat is delivered and prepared fresh every day, but ultimately, it is the viscous braised gravy which steals the show with its addictive salty-sweet flavour. Step 3 Next we will heat up the aromatics and spices, so in a dry pan on medium heat dry fry Garlic and Asian shallots till you see very slight char then add the cinnamon sticks, star anise, cloves and green cardamom pods until you smell the spice fragrances. Then use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes. In a large pot, add duck and enough water to cover. Brush the duck all over with honey water. Then defat. Trim the duck of any visible excess fat, especially from the tail area. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Cold Silken Tofu Recipe with Crispy Garlic, Braised Claypot Tofu with Assorted Vegetables (红烧砂锅豆腐). Garnish with parsley, and serve with the chilli sauce and steamed rice. Teochew Braised Duck has been well-loved by my family. Most people tend to associate braised duck with the Teochews. Add in the sweet soya sauce. So it is hard to pinpoint the exact difference between the Hokkien and Teochew versions, or which is more ‘authentic’. Pat dry and rub each of the marinade ingredients all over the duck and in the duck cavity. breast side up. Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity. Turn the duck a few times towards the last 30 mins to ensure the bottom of the duck is not burnt as the sauce thickens. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it’s a dark brown, but not burned. Add the duck to a deep wok with enough water to submerge the duck till 90%. A Twist On Grandmother’s Singaporean Braised Duck. Ah Di Braised Duck Rice remains a perennial favourite amongst many foodies. Do also join us at TBK Home Cooks Facebook Group where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group! Add duck and sufficient water so that 3/4 of the duck is submerged. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Transfer the duck to a plate. Cook 15 minutes, then flip again. Then wash and peel the garlic. Duck meat, if not properly prepared, can be very ‘fowl’ smelling. Formally known as 769 Yishun Duck Rice Kway Chap, the ex-owner, Ah Luck, passed the stall to his son ‘Ah Di’, who then renamed the shop to what Ah Di Braised Duck Rice. Bring back to a boil over high heat. Next, place the whole duck in the wok and coat it evenly with the soy sauce mixture. Not to be confused with Peking duck , which is traditionally sliced and served with Mandarin pancakes , Cantonese duck is usually served whole, as you'd serve a roasted chicken, and is famous for its tasty meat and bones. Then add in the dark soy sauce. In a large wok or Dutch oven (or any vessel large enough to hold the whole duck), mix together the water, … Add soy sauce, sugar and water and bring to boil. The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Tried this recipe? —Francis Lam. Taste the liquid, and add salt or more kecap manis to taste. Cut into small pieces and blend finely. Peel and wash the garlic, then chop coarsely. Hi! The gravy has a palatable tangy, mild herbal taste, inundated with piquant flavour, not overly dosing of sodium or sugary sweet, one of the best we have tried. Duck meat, if not properly prepared, can be very 'fowl' smelling. Mdam Ong previously contributed her recipe for Assam Pork Belly (watch video here) which proved a hit with many readers – because it truly addictive and SO simple to make! Kecap manis is a thick, sweetened Indonesian soy sauce commonly found in Asian markets. Once boiling, turn the heat down to medium and … Originally posted on August 18, 2018. It should not be overly small as for this recipe, the sea cucumber will be braised together with the duck. BRAISED DUCK – A TEOCHEW OR HOKKIEN TRADITION? Rub all over with coarse salt, then rinse thoroughly. Remove the duck to a platter or cutting board, and tent with foil. Bring back to a boil over high heat. Jin Ji Teochew Braised Duck @ Chinatown Singapore. Leave the duck in the pot with the liquid while refrigerating overnight. Then add in the dark soy sauce. Then peel and wash the garlic. A recipe passed down from generations. Place the cinnamon stick, star anise, cloves and black peppercorns in the pan. Tuck in the duck wings and webs, then marinate overnight (or at least for 1-2 hours). Rinse the duck with fresh water inside and out. TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. The duck is ready when the meat is tender. Turn the duck a few times towards the last 30 mins to ensure the bottom of the duck is not burnt as the sauce thickens. It should not be considered a substitute for a professional nutritionist’s advice. Wash, peel and slice the ginger and blue ginger (galangal). Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. Teochew Braised Duck Recipe My friend Allan has made it his mission to track down retired hawkers and learn their tried and tested recipes. Opt out or, tablespoons kosher salt, plus more to taste, inches galangal or ginger, peeled and sliced into 1/4-inch coins, ounces packaged fried tofu, cut into 2-inch pieces. Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. The information shown is Edamam’s estimate based on available ingredients and preparation. The duck is well braised as you can feel the soya sauce infused in the meat. The gravy has the perfect viscosity, not too starchy or diluted. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Making Teochew braised duck at home is not hard....Just need 45 minutes!Please Turn on subtitles (cc) for instructions and amount of each ingredient. Get recipes, tips and NYT special offers delivered straight to your inbox. No starch is added to the gravy, apart than the slight natural thickening effect as the fats and collagen from the duck dissolve into the sauce during braising. Chop up the duck and place on a serving dish, together with the firm bean curd (tau kwa), dried beancurd puff (tau pok) and hard boiled eggs. You can even upload a snap of your creation! Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Clean the duck thoroughly (see tips), then blanch it for a few minutes in a wok of boiling water. Tuck in the wings and webs of the duck, then allow to marinate for 1-2 hours, or preferably overnight. Trim the duck of any visible excess fat, especially from the tail area. Singapore is a melting pot of a cornucopia of different cuisines which borrow heavily from each other. Drain rendered fat* from the Dutch oven/pot leaving 1 to 2 tablespoons of fat to fry the rest of the … 10 shallots. Bring back to a boil over high heat. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. In a wok, either pan fry or deep fry the duck until the exterior is set. Would love your thoughts, please comment. We believe in teaching you the secret sauce behind each recipe. Remove the seeds from the chilli and rinse. Add the sugar to the wok and fry over low heat until it melts. 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