With Ray’s auntie, our ex-home chef, staying with us for the next 2 months, I am taking this opportunity to hand over my kitchen duty to her since we miss her cooking so much. With her running my kitchen and being my guest chef, I bet I’d get to learn more home cooking and have more recipes to share in this blog especially hubby’s family Teochew cuisine and authentic Nyonya dishes which she specializes in. I’m so pleased to step down from my position and pass my chef cap to her. :-P
With a master chef brought in all the way from Penang, I proudly invited my Penang group of friends in Auckland who were craving for Penang food to come over for a real Penang home cooked meals. It was such a divine feast; the dishes served were so homely and authentic which we all missed so much. Shared below are the main course and side dish we had for the night. If you think they look tempting, wait till you have tasted them J
|Teochew Braised Duck 潮州卤鸭 - Featured in Group Recieps 24/11/2010|
|I want that drumstick!|
|Braised eggs and bean curds|
As some of us may have noticed, most experienced cooks don’t usually measure the cooking ingredients with a scale, spoon or other measuring gadgets. Though it may not appear that they are measuring but they actually are. They measure by a combination of their eyes and experience. When I asked her how much to use she had difficulty to spell out as precisely. In order to transcribe this recipe, I had to ask her to measure every single ingredient she added. However, most of the time I was not fast enough to measure them before she added the ingredients in L
Hence, I can only try my best to estimate the quantity of seasoning. However she said the amount used is based on taste which is really the essence of measuring. I hope my effort in recording this recipe does not contribute to another item in your kitchen trash bin.
Time: 1 1/2- 2 hours ( Depending on the size of duck and your preferred tenderness)
1 whole duck size 19 (about 2kg), rinsed and pat dry
2 cups water (more if necessary)
3 tbsp oil
2 tbsp bean paste
2 tbsp brown sugar
Braised bean curds and eggs (Optional)
1 packet dried bean curds
1 tsp salt (to taste）
3-4 tbsp dark soy sauce
4-5 tbsp soya sauce
1 ½ tbsp five spices powder
3cm thick ginger -slice into thin pieces
2 inch thick fresh galangal – slice and smashed to bring out the aroma
1 clove garlic – wash, break them but with skin on
2 star anise
One 2-inch length cinnamon stick
1. Rub the duck with salt and give the duck a good massage including inside the cavity with marinade.
2. Marinate for at least 2 hours or left overnight in the fridge to allow better absorption.
3. Heat up wok or pot (large enough to hold the duck) with 3 tbsp oil and sauté the spices until fragrant, add in bean paste and brown sugar stir for a while.
4. Reduce the heat to medium-low. Slowly add duck into wok, pour in marinade 5. For the first half an hour, constantly baste the duck with marinade, flipping over to color it evenly.
6. Add adequate water halfway up the duck, cover and simmer for another one hour, turn the duck every 20-30 minutes.
7. Use low heat so that it don’t dry up too fast, keep an eye on the gravy level during cooking, add in more water if the gravy looks like it’s drying up, taste test on the gravy.
8. It takes about 1 to 1½ hours or until the meat is tender and falling off the bone.
9. To check for doneness, poke the duck in the thigh with a skewer. If the juices run clear, the duck is cooked.
10. You can also add in dried bean curd and hard boiled eggs (with shell removed) and braised together at the last half an hour.
11. However I have a small wok, so we braised the bean curds and eggs separately after we removed the duck out from the wok. We pour the gravy into another pot and added in bean curds and eggs and simmer for at least half an hour.
12. Turn off heat and remove duck from wok, skim the fat from the surface of the sauce, pour the sauce and set aside.
13. Cut the duck into serving pieces and arrange on a serving platter then drizzle some gravy over the duck and serve.
时间：1 1/2- 2小时（取决于鸭的大小）
2英寸厚的南姜 - 切片，用刀背拍带出香味
1瓣蒜头 – 不用去皮