Teochew Duck Steam

Teochew Duck Steam Recipe -

Ingredients :

* 1 duck, 14/5kg
* 1 tablespoon cornflour
* 11/2 tablespoons water

(A)
* 1 teaspoon light soy sauce
* 1 teaspoon dark soy sauce
* 1/2 teaspoon sugar

(B)
* 60g ginger, sliced
* 60g galangal, sliced
* 1 star anise
* 5 cloves
* 4cm cinnamon stick
* 2 tablespoons oyster sauce
* 11/2 teaspoons wine
* 11/2 cups water

Preparation:

• Season duck with combined ingredients A. Mix cornflour with 11/2 tablespoons water.

Method:

• Combine ingredients B in a small casserole. Microwave on power HIGH for 5 minutes, uncovered.
• Pour cooked ingredients into the duck cavity and secure opening with cocktail sticks.
• Raise duck on a rack in a 4 litre casserole. Cover and microwave on power MEDIUM for 35 minutes.
• Immediately after the cooking cycle, wrap the casserole with aluminium foil and let it STAND for 25 minutes to finish cooking.
• Remove duck from the casserole, cut into bite-size pieces and arrange on a serving plate.
• Add cornflour mixture to the duck juice left in the casserole and microwave on power HIGH for 2 minutes to make up gravy.
• Pour gravy over the duck pieces and serve.

Preparation time : 10 minutes
Cooking time : 42 minutes
Standing time : 25 minutes

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Chinese Stewed Duck

Chinese Stewed Duck Recipes -

Ingredients

* 1 whole duck (approx 2 kgs)
* 3 inches galangal (lengkuas)
* 8 shallots
* 4 cloves garlic
* 50 grammes 5 spice powder
* 3 tablespoons dark soya sauce
* 2 tablespoons sugar
* salt to taste
* 1 litre hot water
* 4 tablespoons cooking oil


Method

• Clean duck thoroughly by rubbing it with some salt. Rinse. Rub about 30 grammes of 5 spice powder over the duck and allow to marinade for 1 to 2 hours.
• Pound the galangal, garlic and shallots separately.
• Heat 2 tablespoons of oil in wok and saute shallots till aromatic. Remove shallots. Add garlic and saute till aromatic. Remove garlic. Add galangal and saute till aromatic.
• Return shallots and garlic into the wok and stir together with galangal till even. Add dark soya sauce and sugar. Stir well.
• Add duck and coat it with mixture. Allow duck to cook and shrink slightly. Control heat so that duck does not burn. Once duck has shrunk slightly, add about 200 ml water and allow it to boil. Continue with another 200 ml and repeat process till 1 litre of water used. The water should be filled up to at least half the duck. Add remaining 5 spice powder and reduce heat to simmer.
• Stew / simmer for 1.5 hours turning every 10 minutes. Add salt to taste and water if it is drying out.
• Remove duck and drain off excess gravy. Allow to cool before serving with gravy (sieve gravy to remove spices before serving).

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Popiah Cake

Popiah Cake Recipes -

Ingredients

Filling (A)

* 1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)
* 1 bowl shelled prawns (cut into small pieces)
* 1 bowl turnip (cut into fine slivers just thicker than a toothpick)
* 1 bowl french beans (cut into fine slivers just thicker than a toothpick)
* 1 bowl carrot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)
* 1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)
* 1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)
* 1/2 bowl shallots (cut finely)
* 1/4 bowl garlic (cut finely)
* 5 tablespoons oil

Seasoning (B)

* Salt to taste
* Sugar to taste
* 1 teaspoon white pepper powder
* 4 tablespoons light soya sauce
* 2 tablespoons brandy

In(C)

* 4 large eggs ,fried thinly omelette-style in non-stick pan and cut into thin shreds)
* 1 cup bean sprouts (tailed and blanched)
* 1 cup finely shredded cucumber
* 1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)
* Lettuce and chinese celery
* 1 cup peanut sugar (toast peanut in wok till brown, remove peanut skin, ground it till almost fine and mix with sugar on 1 peanut:1/2 sugar ratio)
* Sweet flour sauce
* Chilli spread (optional. Blend red chilli with garlic)
* Popiah skin

Method

• Separate the following into 5 equal portions:- pork belly, prawns, shallots, garlic and cooking oil.
• Heat 1st portion of oil in wok and fry 1st portion of shallots and garlic till aromatic. Add pork belly and prawns and stir well for 2 minutes. Add turnips and stir till turnips slightly limp. Remove from wok and place in a big pot.
• Cook the rest of the ingredients (french beans, carrot, cabbage and bamboo shoots) one by one just like how the turnips were cooked above and layer them in the pot.
• After the 5 main ingredients were cooked and layered in the pot, heat up the pot and add the fried bean curd. Add seasoning and mix the ingredients thoroughly. Cover and simmer for 30 minutes. Turn off the heat and keep the ingredients warm till required.
• To serve the Popiah, place a piece of Popiah skin on a flat round plate. Spread a teaspoon of sweet flour sauce (and chilli spread if desired) in the centre of the skin and sprinkle some peanut sugar on the sauce. Tear a piece of lettuce and place over the peanut sugar. Using a tablespoon and fork, place 2 to 3 spoonfuls of filling ingredients (A) on top of the lettuce after squeezing out excess gravy. Arrange the ingredients like a sausage / roll. Top with a little fried egg, bean sprouts, cucumber, pork loin and chinese celery. Fold the sides, tuck in firmly then roll up tightly.

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Tom Yam Seafood

Tom Yam Seafood Recipes -

Ingredients

* 400 gms medium prawns
* 200 gms squid (cut into rings)
* 150 gms oyster mushrooms
* 100 gms baby corn (quarter-cut lengthwise)
* 3 tomatoes (quartered)
* 4 cups prawn / chicken stock
* Salt and sugar to taste
* 2 stalks lemon grass, bruised
* 4 kaffir lime leaves
* 4 fresh birds-eye chillies (cili padi)
* Lime juice to taste
* 2 tbsp chopped coriander leaves
* 2 onions cut into rings
* 2 tablespoon tom yam paste (can be obtained from supermarkets)

Method

• Shell and devein prawns. (The heads and shells can be boiled to make prawn stock)
• .Bring to boil 5 cups prawn / chicken stock. Add all the above ingredients (except prawns, squid, lime juice & coriander leaves) and simmer till baby corn and mushroom are cooked.
• Add prawns and squid and simmer for three minutes, or just until prawns and squid are cooked.
• Stir in lime juice to taste, making it nicely piquant. Serve sprinkled with coriander leaves

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Garlic Chicken Hoi Sin

Garlic Chicken Hoi Sin Recipes -

Ingredients

* 3 large chicken drumsticks (deboned)
* 4 cloves garlic (chopped finely)
* Oil for deep / pan frying

Marinade

* 2 tablespoons Hoi Sin Sauce
* 1 teaspoon worcestershire sauce
* 1/4 teaspoon of white pepper powder
* 1/2 teaspoon of light soya sauce

Method

• Clean chicken and pat dry with kitchen towel / napkin. Marinade chicken for at least 3 hours. The longer the better.
• .Before frying, dust chicken with corn flour. Heat up oil and deep fry or pan fry the chicken using high heat till browned. Remove from oil and set aside.
• Cut fried chicken into bite / smaller pieces. If chicken is still not cooked (reddish flesh), return chicken into oil and fry for another minute or two. As the chicken is now cut into smaller pieces, any uncooked bits will be cooked in a short period of time. If you fry it too long, it will not be juicy or tender anymore.
• Clean the wok and heat up 1/2 tablespoon of cooking oil. Add garlic and saute till aromatic (but before turning brown) – this should take a couple of seconds only. Add chicken, stir well to coat chicken with garlic and dish up when garlic starts to brown.

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Bak Chang Cake

Bak Chang Cake Recipes -

Ingredients

* 1 kg glutinous rice (washed, pre-soaked for 4 to 6 hours and drained)
* 1 kg pork (lean pork from the fore thigh, cut into small cubes not more than 1cm sides)
* 300 grammes dried winter melon (cut into small cubes not more than 1cm sides)
* 250 grammes dried prawns (rinsed and pounded)
* 15 pieces chinese dried mushroom (pre-soaked till soft and cut into cubes not more than 1 cm sides)
* 8 shallots (sliced thinly)
* 1 bulb garlic (chopped)
* 60 pieces Bak Chang bamboo leaves (washed thoroughly and boiled for 15 minutes to soften)
* 5 tablespoons cooking oil
* 10 pieces pandan leaves (knotted)
* Reed or Banana stem reed to tie

Seasoning

* 2 teaspoons salt
* 3 tablespoons dark soya sauce
* 4 tablespoons coriander powder (ketumbar)
* Liberal dashes of white pepper powder

Method

• Heat 2 tablespoons cooking oil in wok and fry 1/2 the garlic and shallots till aromatic. Add glutinous rice, 1 tablespoon of dark soya sauce, 1 tablespoon of ketumbar and 1/2 teaspoon of white pepper powder. Stir well. Remove and leave to cool
• Heat up 3 tablespoons of cooking oil in wok and fry the other half of garlic and shallots till aromatic. Add dried prawns and stir till aromatic. Next, add mushrooms and pork. Stir well followed by adding of winter melon and seasoning to taste. Stir till even and pork is cooked. Set aside to cool.
• Wrap the Bak Changs. Bring to boil a large pot of water and throw in the pandan leaves. Boil Bak Chang for 3 hours completely submerged and covered. For best results, use a charcoal stove. For quick cooking, use a pressure cooker and boil for approximately 45 minutes on pressure and 15 minutes standing.

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Seafood Soup

Chinese Seafood Soup Recipes -

Ingredients

* 1 teaspoon vegetable oil
* 3 garlic cloves, minced
* 3 cups Chinese cabbage, sliced
* 1/4 cup chicken broth
* 3 1/2 cups chicken broth
* 6 ounces shrimp, peeled and deveined
* 6 ounces scallops
* 3 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 8 ounces linguini

Instructions :

•  In a saucepan, heat oil over medium heat. Add minced garlic cloves and stir until golden, about 1 minute. Add sliced chinese cabbage and 1/4 cup chicken broth. Bring to a simmer and cook until the cabbage is wilted, about 1 minute. Add 3 1/2 cups chicken broth, peeled shrimp, scallops, soy sauce, and rice vinegar. Return to a simmer and cook until the shrimp is done, about 1 minute.
• Meanwhile, prepare linguini according to the package directions; drain. Divide the noodles in serving bowls and serve with the soup ladled on top.

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