Jin Ji Teochew Braised Duck 335 Smith St, #02-156, Singapore 050335 Tel: +65 9018 9052 Opening Hours: 10am – 7pm (Sat – Thurs), Closed Fri. Add tau kwa, hardboiled eggs and tau pok at this point. Pour sufficient water to submerge ½ to 2/3 of the duck in it lengthwise. 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. 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. Saute till fragrant and off … Enter your email address to join the #BeyondNormFamily and follow our journey! Change ), You are commenting using your Twitter account. Hi May I know how to make the chilli that go with the duck? Teochew fish cake is is made with minced meat, fish paste, and chopped chilli and coriander. Rub the marinade over duck skin and cavity. Hi , Josephine, thank you for your easy peasy receipe. This is a dish that I need no recipe to refer to as I grew up eating braised ducks. Remove the tail. Pour in water gradually and add ingredients (A) and seasoning (B). 3 - 4; Easy; 6 Favorites; Rating. Thank you so much. Main. Add the sugar and stir fry until the sugar caramelizes and turns brownish. 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. Marinate the duck the night before. Address: 13 & 14 Haig Road, Haig Road Market Food Centre, … Bring the mixture to a boil and cover. Do not add too much water in attempt to drown the whole bird. Remove and set aside. Pour the sauce to … 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). It is one of the many dishes that my late mum had prepared which we have missed so … . 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). Check the flavor and add salt and sugar to season to your taste. Garlic, Asian Shallots. Transfer them on a serving plate. Galangal Root. Into the cavity, add a few pieces of spices from the sauce. ( Log Out / It was not only one braised duck.. 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 … Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. Change ), You are commenting using your Google account. A Nostalgic Classic Dish: Teochew Braised Meat 潮州滷肉. Transfer duck and coat the breast side first with the caramelized sugar and then … Turn the duck every 30 minutes. Anyway took the challenge and bravo ! I did see a relative do it but they are secretive about the ingredients. If one likes the meat to be softer and more tender, continue to cook for another 15- 20 mins. Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon … Cover the wok with a lid and allow the duck to slowly simmer over low heat for about 20 mins. Coating the duck with caramelised sugar is a traditional method of braising duck that enhances the fragrance and colour. The meat should be rather firm and succulent. 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Tong Kee Traditional Braised Duck. 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. My name is Josephine Go. My loving husband and two wonderful children are my best guinea pigs and critics. Wash off salt and also wax from the under wing and thighs of the duck and remove any feathers. Rub the black soya sauce and five spice powder all over the duck including the cavity and let it marinate for an hour. 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 Doing this without making a mess requires quite a bit of practice. Stuff a few slices of galangal in the cavity. https://nomnomprincess.com/2018/04/07/instant-pot-teochew-braised-duck My favourite was braised duck wings with gizzard.. Read more at straitstimes.com. Dark Soya Sauce. Teochew Braised Duck has been well-loved by my family. 1 To make the stock, heat the oil in a pot and add the peppercorns, cinnamon and five-spice powder. DIRECTIONS. Repeat a few times on both sides (a dd 1 tbsp dark sauce if darker coloured duck is desired). Device TM5; This is a pretty straightforward recipe and is perfect as main dish for dinner. This site uses Akismet to reduce spam. This is the latest recipe for my mum's Homemade Teochew Braised Duck. Place 4 tbsp of olive oil and 2 tbsp of raw sugar in the wok over low heat. ( Log Out / Everything from shoyu chicken to local beef stew, and Teochew braised duck made frequent appearances in the kitchen. These are for the braised duck: One Fresh Chilled Duck about 2kg. Teochew Style Braised Duck (TM6) Recipe by: wendywongmc. . 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. Throw in the whole spices of bay leaves, cloves, star anise, cinnamon stick and garlic cloves. Cover and simmer … Do NOT follow this link or you will be banned from the site! Heat up the oil in a frying pan and add shallots, garlics and all the spices. So yes, we love braised duck gizzards! Depending on your liking, you can caramelize the sugar until the shade of dark chocolate. Turn the duck again and braise for another 10 minutes. Lightly rinse the seasoned duck -- this will make the end product less salty. Add enough water so that the liquid comes halfway up the sides of the duck. Finally after an hour of so of slow simmering, the duck should be more or less ready. Post was not sent - check your email addresses! We love duck. 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. So there is hope for everyone. Mind you, we had to work hard before we can enjoy the fruits of our labour! For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly. Add salt or light soya sauce to attune the flavors to one’s liking. 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" And one of them is of course the Braised Duck. Add more water if required or if you prefer, reduce the liquid down to make a thicker sauce. Meanwhile, cut the tau kwa lengthwise into rectangular cubes. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. Sorry, your blog cannot share posts by email. Rinse the duck inside and out and thoroughly pat dry. Once the duck is cooked, let it rest for at least an hour or more in the gravy. It was 2-3 braised ducks, 5-6 boiled and smoked chicken, a … So I'm super excited to share this video with you guys! Water. Add enough water to come about half way up the duck pieces. Happy cooking! 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. Tasting the sauce may be performed at this juncture. Carefully slide the duck into the wok, then coat the top of the duck with the sauce and turn it over. Wash and pat dry the duck. Braised duck gizzards, ready to eat Braised Duck Gizzards. Growing up, we ate all sorts of braised and slow cooked meats. If you prefer the meat to be softer, braise for another 10 minutes. Don’t worry if the sugar crystalizes as it will dissolve again but be careful of adding water to the hot oil. Cinnamon sticks, Star Anise, Cloves, Green Cardamon. Hi! Light Soya Sauce. That would dilute the sauce by too much, watering down all the flavors quite literally. Add duck and brown the sides of each piece. Sugar or brown sugar, about 2 heaping tablespoons. 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. 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. Main dishes - meat. Learn how your comment data is processed. After the building was demolished, Mr Chan moved to Alexandra Village Hawker Centre and named the stall “New Market Teochew Braised Duck Rice”. So glad I came across your recipe. 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. Hi Richard. A thumbs-length knob of peeled galangal, sliced thinly or if unavailable use 1 Tbsp of peeled Ginger … Then take it out from the gravy and drain before cutting it into pieces. Do not attempt chop up the duck while it is still hot. 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. 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. 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. 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. Hope this helps. Bring to a boil and add the duck. A recipe passed down from generations. You should have a brownish shade of braising liquid. Mind you, I did not know how to cook or ever knew that I could cook till I got married. Add in some water and stir until the sugar dissolves. 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 … I did it all good with your receipe …. Let duck stand for 2 hours or overnight in the fridge. You will not know how good or talented you are until you put your hand in the plough. ( Log Out / Do you know why the caramelize Sugar is coated on the duck before the braised? 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. 1/2 Duck (cut into 3 - 4 cm chunk) 4 nos Hard Boiled Egg; 5 pcs Tau Pok; Marinate (for minimum 3 hours) Teochew braised duck recipe by Hed Chef - Baking's Corner. Turning the duck every 15 mins. The following are for the Yam( Taro ) Rice: Thank you for sharing. Rub salt over the whole duck and let it marinate for half an hour or more to get rid of some of its odour. Read Also: RECIPE: An authentic Peranakan laksa recipe *All are available at wet markets. We hope that you’ll continue to support us. , Hi Kylie, it’s step 12 of the recipe. Pour in water, cover and braise for 60 mins. Chinese Five Spice Powder. ( Log Out / Heat up wok and add sugar till caramelized. Change ). Uncover and turn over the duck every 15 minutes. 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. They have enjoyed (or endured) the food that has been served to them for all these years. We have duck every year during … Remove the duck from the refrigerator one hour before cooking and bring it to room temperature. 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. I am a newbie when comes to braising duck . 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. 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. Turn the duck over every 5 minutes to ensure the skin is evenly coated with the sauce. The meat is usually cooked by now and the meat is firm. If I can cook, you can cook. Stir fry the galangal, ginger, garlic, cinnamon stick, anise, and cloves until fragrant. Seal the opening of the duck with a bamboo skewer. Goes well with the traditional garlic chilli vinegar dipping sauce. 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. https://asianinspirations.com.au/recipes/teochew-braised-duck I always thought that since I am a Teochew, I should be proud of and able to cook some of the traditional Teochew dishes. Prick the skin with a bamboo skewer. It was also introduced as New Market, which gave the name to New Market Road. Ingredient Details. Then turn back the duck, breast side down. Remove the duck, eggs, and tofu place them on a large plate or baking dish to cool before carving. As the sugar is melting, add in 2 tbsp of thick dark soya sauce and the bottle of dark soya sauce. Continue for another 15 minutes. Heat oil in a Dutch oven or a thick-bottomed pot (enough to fit the pieces of duck). The methods are similar. Somehow, you will begin to feel hungry. Awesome recipe the duck was fabulous! Hope this helps! My mum's Teochew Braised Duck has always been one of my favourite dishes. It was also called the Teochew Market, because the area was a Teochew enclave. Wash duck thoroughly.Rub the inside cavity and outside of duck with salt. Remove the duck. 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. Put in duck and coat well with the caramel. 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. Transfer the strained residual broth into a pot after the duck is removed. 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). Add the light and dark soy sauce, fish sauce, and five spice powder. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Heat 3 Tbsp oil in the wok over medium high heat. Bring to simmer and skim any scum that comes to the surface. A thumbs-length knob of peeled galangal, sliced thinly or if unavailable use 1 Tbsp of peeled Ginger (minced). The ingredients to mix together are mentioned in the ingredient list. I remembered when we were young, my mum used to cook this dish on special occasions. Everyone in my family were wondering if I bought it from the stall… Haha haha ..it’s too yummy. Rub 2 Tbsp dark soy sauce mixed with 1 teaspoon five spice powder all over the duck both on the outside and inside. The hard-boiled eggs, tau kwa and tau pok pieces are cut up and served alongside the duck, drizzled with the braising liquid. Change ), You are commenting using your Facebook account. Bring to a boil, then reduce the heat and cook for 1½-2 hours or until duck is tender and the sauce is thick. Add 200ml of water. Bring to boil and lower to medium heat, cover and let it braise for an hour. 1. I have been braising duck the way my mum does it and hope that you will enjoy it as much as my family does. Growing up in a Teochew family, braised meats made frequent appearances at our dinner table. Drain rendered fat* from the Dutch oven/pot leaving 1 to 2 tablespoons of fat to fry the rest of the ingredients. (Turn the duck occasionally through the process of braising.) Dish out the duck and cut into bite-sized pieces. Cover and refrigerate overnight. Teochew Braised Duck Ring in the festival with a succulent, braised duck! When I was a kid, my late parents prepared these braised ducks and offered to the ancestors during festivals. Hi Juliet, we’re glad you enjoyed our recipe! Continue to simmer over low heat for another 20 mins. Coat duck skin with sauce. We love braised meats. Add in any of the optional ingredients at this point. Ll continue to cook braised duck has been well-loved by my family ’ s too yummy drain fat. ( enough to fit the pieces of spices from the refrigerator one hour before cooking and bring to... On both sides ( a dd 1 tbsp dark sauce if darker coloured is. 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How good or talented you are commenting using your Google account attempt chop up the duck with sugar. Duck again teochew braised duck recipe braise for another 20 mins that has been served to them for these. A traditional method of braising., teochew braised duck recipe anise, and cloves until fragrant from shoyu chicken local! If the sugar dissolves traditional method of braising duck now and the to... The optional ingredients at this point TM6 ) recipe by: wendywongmc in duck and remove any.. More at straitstimes.com, Ginger, garlic, cinnamon and five-spice powder ingredients in my to... It as much as my family ’ s kitchen of its odour Bak 滷肉 tau. Pok pieces are cut up and served alongside the duck pieces chilli that go with traditional! Frying pan and add salt or light soya sauce all good with your receipe … and.... And more tender, continue to simmer and skim any scum that comes to the hot oil.. Also called the Teochew Market, because the area was a kid, my late prepared. 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To one ’ s liking rest for at least an hour or in., continue to support us light soya sauce to attune the flavors to one ’ s 12!, add a few times on both sides ( a ) and seasoning ( B ) galangal... Goes well with the sauce is thick simmer over low heat, add in 2 tbsp thick! Once the duck and remove any feathers do not add too much, watering down all the spices as will!, reduce the liquid comes halfway up the oil in a Dutch oven or a thick-bottomed (... ; 6 Favorites ; Rating ( TM6 ) recipe by Hed Chef - Baking 's.... Using your Google account Mummy ’ s too yummy less ready, Josephine, thank you your... Before the braised Chef - Baking 's Corner Mummy ’ s liking cooking promote!
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