Teochew Braised Duck Recipe My friend Allan has made it his mission to track down retired hawkers and learn their tried and tested recipes. BRAISED DUCK – A TEOCHEW OR HOKKIEN TRADITION? Transfer the duck to a plate. 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. Cook 15 minutes, then flip again. Bring back to a boil over high heat. 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. Count us in! Ah Di Braised Duck Rice Kway Chap. 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. 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. Trim the duck of any visible excess fat, especially from the tail area. 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. Read more! Tuck in the duck wings and webs, then marinate overnight (or at least for 1-2 hours). Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. This is the latest recipe for my mum's Homemade Teochew Braised Duck. https://asianinspirations.com.au/recipes/teochew-braised-duck 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. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. Fry until the spices are fragrant. Next, place the whole duck in the wok and coat it evenly with the soy sauce mixture. 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. Alexandra Village Food Centre is one of the best hawker centres in Singapore with endless, delicious hawker fare. Wash, peel and slice the ginger and blue ginger (galangal). 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. Let it rest for 10 minutes. 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. Davide Luciano for The New York Times. However Mdam Ong tells me that braised duck also traditionally eaten in many Hokkien families like her own. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Singapore is a melting pot of a cornucopia of different cuisines which borrow heavily from each other. Mdam Ong's treasured family recipe for Hokkien Braised Duck was passed down by her mum. A Twist On Grandmother’s Singaporean Braised Duck. Last updated on October 22, 2018 By Bee Leng Leave a Comment. 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. 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. Add soy sauce, sugar and water and bring to boil. Normally, I will order the braised pork belly ($2/3/4) with my duck. The expertly-sliced braised duck meat and rich gravy make a perfect combination. To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly. 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. Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. Place the cinnamon stick, star anise, cloves and black peppercorns in the pan. Teochew Braised Duck has been well-loved by my family. This is the latest recipe for my mum's Homemade Teochew Braised Duck. Originally posted on August 18, 2018. Prop stylist: Alex Brannian. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. 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". Jin Ji Teochew Braised Duck @ Chinatown Singapore. Teochew Braised Duck has been well-loved by my family. Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Food stylist: Michelle Gatton. 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. 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. S$10 for a quarter braised duck? Hi! add duck meat to sauce while reducing (about halfway through). 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 . Add in the sweet soya sauce. Rinse the duck with fresh water inside and out. Would love your thoughts, please comment. 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! Add the shallots, garlics and spices from Step 2 into the braising sauce. Duck meat, if not properly prepared, can be very ‘fowl’ smelling. 50g ginger (sliced thickly) 50g galangal (sliced thickly) 5 cinnamon sticks. Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. Recipe works fine with breasts too. oil. 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. Chop up the duck and place on a serving dish, together with the tau kwa, tau pok and hard boiled eggs. Tried this recipe? Garnish with parsley, and serve with the chilli sauce and steamed rice. It is also lean and meaty, almost absent of any fats. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. 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. 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. 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