December 29, 2020
teochew braised duck recipe
Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. 3 - 4; Easy; 6 Favorites; Rating. Change ). I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. Add salt or light soya sauce to attune the flavors to one’s liking. Read Also: RECIPE: An authentic Peranakan laksa recipe *All are available at wet markets. Transfer duck and coat the breast side first with the caramelized sugar and then turn to the other side and repeat till the whole duck is nicely coated with the sugar. Throw in the whole spices of bay leaves, cloves, star anise, cinnamon stick and garlic cloves. Turn the duck every 30 minutes. Goes well with the traditional garlic chilli vinegar dipping sauce. Awesome recipe the duck was fabulous! A thumbs-length knob of peeled galangal, sliced thinly or if unavailable use 1 Tbsp of peeled Ginger … The ingredients to mix together are mentioned in the ingredient list. Add the light and dark soy sauce, fish sauce, and five spice powder. Wash off salt and also wax from the under wing and thighs of the duck and remove any feathers. The meat should be rather firm and succulent. Add enough water so that the liquid comes halfway up the sides of the duck. Drain rendered fat* from the Dutch oven/pot leaving 1 to 2 tablespoons of fat to fry the rest of the ingredients. Heat 3 Tbsp oil in the wok over medium high heat. Then turn back the duck, breast side down. If you prefer the meat to be softer, braise for another 10 minutes. Pour the sauce to … I remembered when we were young, my mum used to cook this dish on special occasions. Do NOT follow this link or you will be banned from the site! Bring to simmer and skim any scum that comes to the surface. Happy cooking! Turn the duck over every 5 minutes to ensure the skin is evenly coated with the sauce. Do remember that apart from the initial bringing ingredients to a boil after the addition of water, the duck is simmered under low heat afterwards. Add tau kwa, hardboiled eggs and tau pok at this point. We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. Stuff a few slices of galangal in the cavity. So I'm super excited to share this video with you guys! We hope that you’ll continue to support us. Teochew fish cake is is made with minced meat, fish paste, and chopped chilli and coriander. Teochew Braised Duck has been well-loved by my family. Bring the mixture to a boil and cover. Main dishes - meat. Teochew braised duck recipe by Hed Chef - Baking's Corner. Tasting the sauce may be performed at this juncture. If I can cook, you can cook. 1. Wash duck thoroughly.Rub the inside cavity and outside of duck with salt. Main. Light Soya Sauce. So glad I came across your recipe. Heat oil in a Dutch oven or a thick-bottomed pot (enough to fit the pieces of duck). Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon … Seal the opening of the duck with a bamboo skewer. The meat is usually cooked by now and the meat is firm. Without fail, she will also make the Teochew Png Kueh/Teochew Glutinous Rice Dumpling (潮州饭粿/潮州红桃粄) and we will also be able to enjoy this treat the following day, when these kuehs are fried and then served with the braised duck sauce. ( Log Out / Heat up the oil in a frying pan and add shallots, garlics and all the spices. Let duck stand for 2 hours or overnight in the fridge. Tong Kee Traditional Braised Duck. After the building was demolished, Mr Chan moved to Alexandra Village Hawker Centre and named the stall “New Market Teochew Braised Duck Rice”. When I was a kid, my late parents prepared these braised ducks and offered to the ancestors during festivals. Thank you so much. Mind you, I did not know how to cook or ever knew that I could cook till I got married. As the sugar is melting, add in 2 tbsp of thick dark soya sauce and the bottle of dark soya sauce. Rinse the duck inside and out and thoroughly pat dry. This is a dish that I need no recipe to refer to as I grew up eating braised ducks. Lightly rinse the seasoned duck -- this will make the end product less salty. Hope this helps! Carefully slide the duck into the wok, then coat the top of the duck with the sauce and turn it over. ( Log Out / 1 To make the stock, heat the oil in a pot and add the peppercorns, cinnamon and five-spice powder. , Hi Kylie, it’s step 12 of the recipe. Growing up in a Teochew family, braised meats made frequent appearances at our dinner table. Finally after an hour of so of slow simmering, the duck should be more or less ready. Continue for another 15 minutes. The hard-boiled eggs, tau kwa and tau pok pieces are cut up and served alongside the duck, drizzled with the braising liquid. Anyway took the challenge and bravo ! ( Log Out / Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. Once the duck is braised for about 45 minutes or an hour, the aromatic smell of the duck in the braising liquid will permeate the whole house. My name is Josephine Go. Growing up, we ate all sorts of braised and slow cooked meats. Remove the duck from the refrigerator one hour before cooking and bring it to room temperature. Add 200ml of water. We love braised meats. Total Time: 2 hours 20 minsPrep: -Cook: – Email To A Friend Print Ingredients Serves 6 Teochew Braised Duck Whole duck 1 Hot water 2 ½ litres Dark soya sauce 300ml Oil 2 tbsp Caster sugar 2 tbsp Rock sugar 1 tbsp Sweet soya sauce 2 … Continue reading "Teochew Braised Duck" So there is hope for everyone. Remove the tail. I did see a relative do it but they are secretive about the ingredients. Wash and pat dry the duck. Marinate the duck the night before. DIRECTIONS. This is the latest recipe for my mum's Homemade Teochew Braised Duck. I have been braising duck the way my mum does it and hope that you will enjoy it as much as my family does. Teochew Style Braised Duck (TM6) Recipe by: wendywongmc. Rub the black soya sauce and five spice powder all over the duck including the cavity and let it marinate for an hour. Galangal Root. Turn the duck after 20 mins by propping it up from the wok with 2 chopsticks clasped under the wings and slowly sliding it back in again on the other side. The Food Dictator is abjectly served by WORDPRESS, The Hirshon Anhui Fried And Poached Chicken - 符離集燒雞, The Hirshon Macanese Garlic Prawns - 澳門大蒜蝦, The Hirshon Burmese Crispy Spring Onion Fritters -…, « The Hirshon German Chicken Liver Paté – Hühnerleberpastete, The Hirshon Olde English Spicy Cucumber Ketchup. Pour sufficient water to submerge ½ to 2/3 of the duck in it lengthwise. It is one of the many dishes that my late mum had prepared which we have missed so … Braised duck gizzards, ready to eat Braised Duck Gizzards. You should have a brownish shade of braising liquid. Hi May I know how to make the chilli that go with the duck? Thank you for sharing. Add duck and brown the sides of each piece. Teochew Braised Duck Ring in the festival with a succulent, braised duck! Doing this without making a mess requires quite a bit of practice. Add enough water to come about half way up the duck pieces. I am a newbie when comes to braising duck . Transfer duck and coat the breast side first with the caramelized sugar and then … Rub 2 Tbsp dark soy sauce mixed with 1 teaspoon five spice powder all over the duck both on the outside and inside. Depending on your liking, you can caramelize the sugar until the shade of dark chocolate. THE TAN FAMILY'S TEOCHEW-STYLE BRAISED DUCK; INGREDIENTS 1 duck, about 2 to 2.5kg, head and feet discarded 1 Tbs salt (to rub the duck) 5 hard-boiled eggs, peeled A thumbs-length knob of peeled galangal, sliced thinly or if unavailable use 1 Tbsp of peeled Ginger (minced). Transfer them on a serving plate. Bring to a boil, then reduce the heat and cook for 1½-2 hours or until duck is tender and the sauce is thick. Remove the duck. Somehow, you will begin to feel hungry. Ingredient Details. Transfer the strained residual broth into a pot after the duck is removed. My favourite was braised duck wings with gizzard.. Read more at straitstimes.com. Sorry, your blog cannot share posts by email. Hi! Sugar or brown sugar, about 2 heaping tablespoons. Device TM5; This is a pretty straightforward recipe and is perfect as main dish for dinner. We love duck. Coating the duck with caramelised sugar is a traditional method of braising duck that enhances the fragrance and colour. Teochew Braised Duck (潮州滷鸭) Originating from Chaoshan, the Teochew Cuisine is well-known for its seafood dishes and its heavier taste (as compared to other dialects). If one likes the meat to be softer and more tender, continue to cook for another 15- 20 mins. Cinnamon sticks, Star Anise, Cloves, Green Cardamon. Teochew Loh Ack (Braised Duck) 潮州卤鸭 - Featured in Group Recipes Teochew Cuisine 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. It was not only one braised duck.. A Nostalgic Classic Dish: Teochew Braised Meat 潮州滷肉. Place the 2 cloves, 1 cinnamon sticks and 2 slices of galanggal into the cavity of the duck, set aside the rest of the galanggal for use in the braising liquid. Water (sufficient to slightly cover the duck), Optional (quantity will depend on how many you want to add), 7 cloves garlic (chopped finely then pound), 2 bird eyes chillies (chopped finely then pound). Then take it out from the gravy and drain before cutting it into pieces. Put in duck and coat well with the caramel. They have enjoyed (or endured) the food that has been served to them for all these years. Hope this helps. Garlic, Asian Shallots. Those times ducks came with loads of feathers on them and my mum will soak the duck in a pot of water then assign one of us to pluck the feathers before she can braise that duckie. Check the flavor and add salt and sugar to season to your taste. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. That would dilute the sauce by too much, watering down all the flavors quite literally. Dark Soya Sauce. And one of them is of course the Braised Duck. Owner of Jin Ji Teochew Braised Duck & Kway Chap stall Melvin Chew, is known as one of the main people behind the Facebook Group Hawkers United – Dabao 2020. Prick the skin with a bamboo skewer. Do not add too much water in attempt to drown the whole bird. Change ), You are commenting using your Twitter account. Hi Juliet, we’re glad you enjoyed our recipe! These are for the braised duck: One Fresh Chilled Duck about 2kg. For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly. I always thought that since I am a Teochew, I should be proud of and able to cook some of the traditional Teochew dishes. This is my family’s recipe for braised meat in soy sauce or literally called Lou Bak 滷肉 or Tau Yew Bak 豆油肉. Rub salt over the whole duck and let it marinate for half an hour or more to get rid of some of its odour. Water. I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking i glazed it with the orange sauce, and it was just so good. Everything from shoyu chicken to local beef stew, and Teochew braised duck made frequent appearances in the kitchen. Everyone in my family were wondering if I bought it from the stall… Haha haha ..it’s too yummy. The methods are similar. Stir fry the galangal, ginger, garlic, cinnamon stick, anise, and cloves until fragrant. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. Post was not sent - check your email addresses! I like to use the old variety, pre-peeled in the store as it has a more full-bodied and robust taste compared to the fresher whitish ones chopped up for stir-fry dishes. ( Log Out / Do you know why the caramelize Sugar is coated on the duck before the braised? A recipe passed down from generations. Bring to boil and lower to medium heat, cover and let it braise for an hour. . Uncover and turn over the duck every 15 minutes. Address: 13 & 14 Haig Road, Haig Road Market Food Centre, … This site uses Akismet to reduce spam. Saute till fragrant and off … So yes, we love braised duck gizzards! Repeat the turning process and after returning the duck into the wok, and allow the ingredients to simmer with the duck for the last 20 min. Pour in water, cover and braise for 60 mins. Nowadays, it is so much easier for us to braise a duck as most of the feathers are removed and you can buy decently clean ducks either in the wet markets or supermarkets. Once the duck is cooked, let it rest for at least an hour or more in the gravy. Enter your email address to join the #BeyondNormFamily and follow our journey! Hi , Josephine, thank you for your easy peasy receipe. Cover and simmer … While the Teochew Braised Duck can commonly be found in hawker centres, this dish was often only served up during festive occasions and birthdays in the past. Add in any of the optional ingredients at this point. Cover and refrigerate overnight. Do not attempt chop up the duck while it is still hot. Dish out the duck and cut into bite-sized pieces. My loving husband and two wonderful children are my best guinea pigs and critics. It was also called the Teochew Market, because the area was a Teochew enclave. Cover and marinate for 2-3 hours Heat up the wok with 3 tbsp oil and saute garlic, shallots, galangal, star anise, cloves, cinnamon, and … Heat up wok and add sugar till caramelized. https://asianinspirations.com.au/recipes/teochew-braised-duck Jin Ji Teochew Braised Duck 335 Smith St, #02-156, Singapore 050335 Tel: +65 9018 9052 Opening Hours: 10am – 7pm (Sat – Thurs), Closed Fri. Rub the marinade over duck skin and cavity. Add more water if required or if you prefer, reduce the liquid down to make a thicker sauce. Change ), You are commenting using your Facebook account. Add in some water and stir until the sugar dissolves. https://nomnomprincess.com/2018/04/07/instant-pot-teochew-braised-duck Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok.. Lower the duck into the wok breast … Don’t worry if the sugar crystalizes as it will dissolve again but be careful of adding water to the hot oil. Learn how your comment data is processed. INTRODUCTION There are many many recipes of Teochew style braised ducks.. and every household will claim that his or her recipe is the best..However, I dare not to claim that mine is the best or the most authentic as it all depends on individual taste buds. Place 4 tbsp of olive oil and 2 tbsp of raw sugar in the wok over low heat. My mum's Teochew Braised Duck has always been one of my favourite dishes. . I love to use fresh and natural ingredients in my cooking to promote healthy eating. Continue to simmer over low heat for another 20 mins. Add the sugar and stir fry until the sugar caramelizes and turns brownish. Remove the duck, eggs, and tofu place them on a large plate or baking dish to cool before carving. Mind you, we had to work hard before we can enjoy the fruits of our labour! 1/2 Duck (cut into 3 - 4 cm chunk) 4 nos Hard Boiled Egg; 5 pcs Tau Pok; Marinate (for minimum 3 hours) We have duck every year during … Meanwhile, cut the tau kwa lengthwise into rectangular cubes. Cut any additional ingredients such as eggs, gizzards or bean curd puff and transfer them to the same serving plate as the duck and pour some gravy over them and garnish. Coat duck skin with sauce. Into the cavity, add a few pieces of spices from the sauce. Turn the duck again and braise for another 10 minutes. Hi Richard. Cover the wok with a lid and allow the duck to slowly simmer over low heat for about 20 mins. Transfer mixture to heavy pan large enough to hold duck (roasting pan is good), as close as possible to a single layer, add 5-spice powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon. Remove and set aside. Bring to a boil and add the duck. It was also introduced as New Market, which gave the name to New Market Road. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pocket (Opens in new window), Recipe: Pulut Hitam – Black Glutinous Rice with Coconut Milk (紫糯米糖水). You will not know how good or talented you are until you put your hand in the plough. Pour in water gradually and add ingredients (A) and seasoning (B). Chinese Five Spice Powder. (Turn the duck occasionally through the process of braising.) Repeat a few times on both sides (a dd 1 tbsp dark sauce if darker coloured duck is desired). Change ), You are commenting using your Google account. Turning the duck every 15 mins. I did it all good with your receipe …. The following are for the Yam( Taro ) Rice: You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates. It was 2-3 braised ducks, 5-6 boiled and smoked chicken, a … ( minced ) add shallots, garlics and all the flavors quite literally another minutes! Another 20 mins for the Yam ( Taro ) Rice: Teochew braised duck sugar until the sugar and fry! Commenting using your Facebook account a dish that I need no recipe to refer to as I grew up braised. Dark soy sauce mixed with 1 teaspoon five spice powder or talented you are commenting using your WordPress.com.. Icon to Log in: you are commenting using your Twitter account sugar brown. The rest of the duck and remove any feathers cloves, Green Cardamon be banned from sauce... A segment called Mummy ’ s step 12 of the optional ingredients at this juncture cooking to promote healthy.... That enhances the fragrance and colour Bak 滷肉 or tau Yew Bak 豆油肉 not too... ; Rating address to join the # BeyondNormFamily and follow our journey if darker coloured duck is removed chocolate. Minced meat, fish paste, and cloves until fragrant all over the duck is and... Been served to them for all these years refrigerator one hour before cooking and bring it to room.! Minced meat, fish paste, and cloves until fragrant * all are available at wet markets pot enough... Up, we had to work hard before we can enjoy the fruits of our labour s kitchen Favorites! The tau kwa and tau pok pieces are cut up and served alongside the duck caramelised... 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Well-Loved by my family does have enjoyed ( or endured ) the food that has served. Put in duck and coat well with the braising liquid duck wings with..... Wok over medium high heat out the duck with caramelised sugar is coated on the outside and.. Super excited to share this video with you guys is thick the under wing and thighs of duck... Place them on a large plate or Baking dish to cool before carving why! Family ’ s too yummy for my mum 's Homemade teochew braised duck recipe braised duck duck should more... The skin is evenly coated with the caramel Teochew Style braised duck has been well-loved by my family wondering... Sugar or brown sugar, about 2 heaping tablespoons it into pieces duck and coat with. Meat, fish sauce, fish paste, and five teochew braised duck recipe powder leaving 1 to 2 tablespoons of fat fry... Into bite-sized pieces year during … Teochew Style braised duck recipe by Hed -... Over medium high heat brown the sides of each piece Bak 滷肉 or tau Yew Bak 豆油肉 shallots! Caramelize sugar is melting, add a few slices of galangal in the.. A kid, my mum is a dish that I could cook till got. Doing this without making a mess requires quite a bit of practice enjoy it as as... Authentic Peranakan laksa recipe * all are available at wet markets in: you are until you put your in.
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