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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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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Chicken Curry Singapore

Chicken curry Singapore Recipes -

Ingredients

* 500g chicken breast or thigh fillets, sliced
* 1 onion, chopped
* 2 cups broccoli florets
* 1 1/2 cups mild curry sauce or marinade
* 270ml can coconut milk
* fish sauce and fresh lime juice, to taste

Method

1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan.

2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

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Thai Curry

Thai Curry Great Food Recipe-

Ingredients:

* 1 1/2 tablespoon red curry paste (I used Mae Ploy red curry paste)
* 6 oz. tiger prawns (or shrimps)
* 6 oz. big scallops
* 1 kaffir lime leave (cut into fine thin strips)
* 1 tablespoon oil
* 2 teaspoons palm sugar
* 1/4 teaspoon fish sauce
* 80 ml. coconut milk
* 1/4 cup water
* 1/2 onion (sliced) (optional)
* 5 bird’s eye chilies (optional)


Method:

• Heat up a small pot with cooking oil.
• Saute the red curry paste until aromatic.
• Add sliced onions and bird’s eye chilies.  (These are optional ingredients hence this step is optional if you don’t use them.)
• Add coconut milk, water, kaffir lime leaves, and bring the curry to boil.
• Add the scallops and prawns into the pot and boil for 1-2 minutes or until the prawns and scallop are cooked. (Make sure not to overcook them).
• Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.

Cook’s Notes:

• You can use equal portion of chicken to make chicken curry.
• You can also add some other seafood such as calamari and mussels to make seafood curry.
• You can combine both chicken and seafood, for example: this red curry recipe.
• You can also add some vegetables to the curry, for example: long beans, sliced zucchini, and/or carrots.
• You can make a vegetarian version using tofu.

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Sate Lilit Bali Island

Sate Lilit Bali Recipe -

Ingredients:

* 250 grams shrimp (cleaned and deveined)
* 250 grams mackerel or any firm white flesh fillet
* 50 grams desiccated coconut
* 6 pieces kaffir lime leaves (thinly sliced)
* 2 tablespoons palm sugar (gula jawa)
* Red capsicum (tiny cubes for sprinkles)
* Bamboo skewers or fresh lemongrass may be used


Processed Ingredients:

* 8 shallots
* 2 cloves garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 teaspoon coriander seeds
* 1 cm fresh turmeric
* Mince all ingredients until they turn into a smooth paste. DO NOT FRY

Method:

• Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk.
• Add processed ingredients, mix well. Add salt & sugar to taste.
• If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.
• Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.
• Charcoal grill sate until light brown and cooked through.

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Japanese Meatballs in Sweet Soy Sauce (Niku Dango)

Japanese Meatballs in Sweet Soy Sauce (Niku Dango) Recipe -

Ingredients :

For meatballs

* 8 ounces ground pork
* 2 ounces lettuce, finely chopped
* 3 ounces carrots, finely grated
* 1 tablespoon sake
* 1 pinch salt
* 1/2 beaten egg
* 1 tablespoon cronflour
* 1 teaspoon sesame oil (optional)


For the sauce

* 4 tablespoons water
* 1 tablespoon sake
* 1 tablespoon mirin
* 1 tablespoon caster sugar
* 1 tablespoon light soy souce
* 2 tablespoons corn flour

Directions :

• Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
• Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
• Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
• Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
• Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
• Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
• Pour the meatballs with sauce onto a serving plate and serve!

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Indonesian Spicy Beef Curry

Indonesian Spicy Beef Curry (Rendang) Recipes

Ingredients

* 2 lb of beef,
* 20 pieces of shallots,
* 10 pieces of garlic,
* 150 gr red chili pepper,
* 50 gr ginger,
* 10 pieces of clove leaves,
* 60 gr kunyit,
* 300 gr candle nut,
* 8 cups of thick coconut milk,
* 8 cups of thin coconut milk.

Directions

* Cut beef into several-bite sized pieces, and boil until half done
* Skin shallots, garlic, and mix with chili,
* Brown this spice mix for a few minutes
* Boil beef and this spice mix in the thin coconut milk
* Put in daun
* Boil until dry
* Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

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