Showing Tag: "duck" (Show all posts)

Laap Ped ลาบเป็ด (Duck Laap)

Posted by Kroocrew on Thursday, March 24, 2011, In : Laos 




This recipe for duck laap is very basic and there are many different recipes for the same dish. The cooking of the duck meat in a small amount of water is a very quick way to cook the meat. It's time efficient and can easily be prepared over a low ember fire as is still the method in Laos.

Duck Laap is probably the most favourite laap in both Laos and Thailand.




Ingredients:
  • 1/2 cup minced duck meat, and a little bit of skin as a source of fat and definite flavour.
  • 1/4 cup water (for cooking d...

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Pato de Cabidela (Eurasian Stewed Duck)

Posted by Kroocrew on Monday, March 21, 2011, In : Macau 





Ingredients:
  • 1 duck or chicken
  • 100 ml brandy
  • 200 ml + or - duck or chicken blood
  • 3 tablespoons red wine vinegar
  • 500 ml of red wine
  • 1 tablespoon lard
  • 100 ml olive oil
  • 1 bay leaf
  • salt to taste
  • parsley
  • freshly ground white pepper to taste
  • 300 ml duck stock or chicken cube boullion
  • 2 medium onions
  • 2 cloves garlic
  • 1 heaped tablespoon of tomato paste
Method:
  1. You may fillet the duck if preferred and use the bones to produce a duck stock for use with this recipe.
  2. Mix the blood with the vinegar and stir well. Place ...

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Shark Fin Soup 鱼翅汤

Posted by Kroocrew on Monday, January 10, 2011, In : China 



© All Rights Reserved. Used with the kind permission of "thedorsalfin.com"


I really enjoy Shark Fin Soup but like many had to leave it. It was subsequently great to find a substitute non-fin styled soup and surprisingly there is no difference int aste or texture. Although I can probably say that I was never aware of a specific fin taste. I shouldn't say surprised either as my experience with substitutes worked out by Chinese cooks and chefs is never a se...

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Itek Tim (Singaporean Sour Duck Soup)

Posted by Kroocrew on Monday, December 20, 2010, In : Singapore 


An area in a Chinatown in London with all the ingredients for Itek Tim



It's a Peranakan soup dish that is quite well known in Singapore,. It's really a nice salty, sour, flavourful soup, and like most Chinese soups, it's not difficult to make at all. Note: If you don't have duck stock handy, just use one whole fresh duck and simmer it with the pork bones and sour plums to make the soup,




Ingredients:
  • Duck stock (or whole duck to make the stock) 2.5 litres (2 quarts)
  • Shao Xing Wine
  • Pork bones,
  • So...

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Lychee Duck

Posted by Kroocrew on Tuesday, November 16, 2010, In : China 





Ingredients:
  • 1 Cantonese roast duck
  • 3 tablespoons sugar
  • 3 tablespoons duck sauce
  • 3 tablespoons cider vinegar
  • 4 teaspoons light soy sauce
  • 1200 ml (20 oz) can of lychees, drained with 350 ml (1 1/2 cup) lychee juice reserved
  • 3 teaspoons cornstarch
  • 3 tablespoons vegetable oil
  • 4 sprigs fresh cilantro
Method:
  1. Bone duck and cut into small serving pieces.
  2. Combine sugar, duck sauce, vinegar, soy sauce, litchi juice and cornstarch in a small pot.
  3. Bring to a boil while constantly stirring until thickened.
  4. Turn off...

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Red Roast Duck Curry with Lychees. (Kaeng Ped sai Litchees)

Posted by Kroocrew on Tuesday, November 16, 2010, In : Thailand 


© Used with the generous permission of Qing Ling.



Ingredients
  • 1 Chinese roasted duck. (Available freshly cooked daily from many Chinese restaurants )
  • 1 tbsp oil
  • 5 tbsp Thai red curry paste (see recipe)
  • 400ml can coconut milk
  • 300ml chicken stock
  • 200g pea aubergine
  • Bunch of spring onions, sliced
  • 4 cloves garlic. (smashed and diced)
  • 200g fresh lychees, peeled, stoned and quartered
  • 2 tbsp Thai fish sauce (nam pla)
  • Juice of 1/2 lime
  • 1 tsp palm or coconut palm sugar
  • Handful fresh Horapa basil leaves
  • 6 tbsp ch...

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Laap Leut Ped (A memorable dish of raw duck's blood and grilled duck meat)

Posted by Kroocrew on Friday, October 22, 2010, In : Laos 


© All Rights Reserved. Used with the kind permission of Fabries.

This was a wonderful special duck dish served for special occasions throughout Laos and North East Thailand. It is now no longer being prepared because of health risks associated with bird-flu. It may never be redeemed. I was lucky enough to enjoy this dish about 5 times and each time relished it greatly.




Ingredients:
  • Live duck
  • Fish sauce
  • sesame seeds
  • peanuts crushed
  • coriander
  • mint
  • lime
  • crispy shallots
  • pepper

Method:
  1. The duck is sacrificed...

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Thai Style Twice Cooked Duck Curry

Posted by Kroocrew on Tuesday, July 6, 2010, In : Thailand 





Ingredients

Paste
  • 5 long Red chillies (Phrik Chi Fah)
  • 5 Thai pink shallots
  • 6 Cloves Garlic
  • 2.5 cm (1 in) galangal chopped
  • 2 Lemongrass stems chopped
  • 3 Coriander roots washed and chopped
  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed roasted
  • 1 teaspoon cumin seed roasted
  • ½ teaspoon fennel seed roasted
  • 1 Blade mace roasted
  • 250 ml Coconut cream
  • 100 ml (3 1/3 oz) Fish sauce
  • 100 g (3 1/3 oz) Palm Sugar

Garnish
  • 4 medium Potatoes
  • ½ cup Thai pink shallot fried crisp
  • 4 Cloves Garlic sliced and fried
  • 4 long...

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Beijing Duck Canapes 北京烤鴨烤麵包

Posted by Kroocrew on Sunday, May 30, 2010, In : China 







Ingredients:
  • Roast duck with crispy skin (Available at pods associated with Chinese restaurants)
  • Scallions
  • Cucumber:  sliced and quartered
  • Beijing Sweet Noodle Sauce
  • Crackers or small Mandarin crepes.

Method:


  1. Shred an amount of duck meat into a bowl.
  2. Cut an amount of the crispy skin into small pieces and add to the shredded duck meat.
  3. Mix some Beijing Noodle Sauce sparingly with the meat-skin mixture. Taste to see if you have added enough.
  4. Onto a cracker or into a small crepe:
  5. Place some scallion and c...

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Eight Treasure Duck 八珍惜鸭

Posted by Kroocrew on Sunday, March 7, 2010, In : China 

CC license

Ingredients:

  • 250 ml (½ cup) Glutinous rice
  • 4  or 5 Dried black mushrooms
  • 60 ml (¼ cup) Chestnut meat
  • 60 ml (¼ cup) Gingko nut meat
  • 60 ml (¼ cup) Lotus seeds (up to)
  • 1 litre (4 cups) Water
  • 250 ml (½ cup) diced Lean pork
  • 2 Tbsp diced Smoked ham or diced Chinese Bacon
  • 60 ml (¼ cup) Bamboo shoots
  • 6  Raw shrimp
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sherry
  • 1 Duck; 2.5 to 3 Kg  (6 to 7 lbs)
  • 2.5 cm (1 in) sliced Fresh ginger
  • 3 cups Stock
  • 1 tsp Salt
  • 60 ml (4 Tbsp) Soy sauce
  • 2 Tbsp Hsao Xing Wine
  • 1 Tbsp Sugar

Meth...
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Kiam Chye Aar (Duck Soup with Preserved Mustard Greens)

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 

CC license

Popular among the Hokkiens and Teochews in Singapore, Malacca and Penang. This soup is home cooked food at its best, easy to prepare and rarely available in restaurants.

For the experienced cook. No measures given.

This is an extremely rare English interpretation of this recipe . It's worthwhile persisting with and I will monitor and update with specific amounts of ingredients if they are published. It's on my watchlist

I have never been lucky enough to enjoy this dish but have had the Khmer i...
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Naadan Thaaravu (Roast Duck)

Posted by Kroocrew on Tuesday, February 16, 2010, In : India 

CC license


Ingredients:

  • 1 kg duck , cut into 8 pieces
  • 2 tablespoon coriander powder
  • 2 tablespoon red chilly powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 200 g small onion / sambar onion / shallots, sliced
  • 3 tomatoes, sliced
  • 40 g ginger - garlic paste
  • 6 green chillies, slit lengthwise
  • 2 springs curry leaves
  • 100 ml coconut oil
  • 1 1/2 cup water
  • 200 ml coconut milk
  • Salt to taste

For Varutharacha Masala:
  1. 2 cups grated coconut
  2. 50 g small onion / sambar onion / shallots
  3. 3 stick cinnamon
  4. 5 cloves
  5. 10 g black p...

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Duck Sukuti (Nepali)

Posted by Kroocrew on Tuesday, February 16, 2010, In : Nepal 
The word "sukuti" comes from the translation of the English phrase "it's good" to "it'sgoody" to "sukuti"


Ingredients:

  • 5-6 lb. whole duck
  • 1 tablespoon cumin powder
  • 2 tablespoons ginger paste
  • 1 tablespoon chili paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • 10 cups water for boiling


Method:

  1. In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, ha...

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Balut (Embryonic duck Eggs)

Posted by Kroocrew on Saturday, November 7, 2009, In : Phillipines 
Philippines: Balut
Vietnam:       Trứng vịt lộn / Hot Vit Lon
Lao:       Khai Luk
Thai:      Khai Luk
Khmer:       Pong Tea Khon





CC license
Cooked fertilised duck eggs are a delicious treat. Many SEA countries enjoy them as simple street food and are eaten with salt and pepper, or chillie and vinegar, or with herbs such as Rau Ram ( polygonium odoratum).

The eggs are "harvested" from 16 days to 20 days generally. The normal hatching incubation period is 26 to 28 days. The earlier the harvest the less...
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Beh Thar Aloo Sipyan (Slow-cooked Duck & Potato Curry)

Posted by Kroocrew on Friday, November 6, 2009, In : Myanmar 


 Ingredients:


¼ teaspoon ground turmeric
¼ teaspoon salt
1 tablespoon fish sauce
½ medium-sized duck, cut into 3cm chunks
4 small waxy potatoes, peeled & cut into halves
1 large onion, quartered
4 garlic cloves, crushed
3 whole dried chillies, soaked in hot water
½ teaspoon paprika
125ml peanut oil
150ml water


Method:

Put the ground turmeric, salt and fish sauce in a bowl. Add the duck and toss in the marinade. Leave covered in the fridge for 30 minutes.
Make the onion paste. Put the onion, garlic and ...
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Laap Luang Phrabang

Posted by Kroocrew on Thursday, August 20, 2009, In : Laos 


This is the true laap. The most commonly available and tried “laaps” are in fact not, a point that non-Luang Phrabang residents disagree on! These other laaps are probably goi or salad naam toks. Luang Phrabang laap is actually more like a pate made with roasted egg plants. It has a smoky flavor and I have never been able to find it in any restaurant in Laos other than at Houey Xai in Bokeo province at Arimid Guest House restaurant. This laap takes a couple of hours to prepare and is cert...

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Bei Jing Kao Ya 北京烤鸭 (Beijing Roast Duck)

Posted by Kroocrew on Thursday, August 20, 2009, In : China 
The most authentic style in Beijing is where the duck is roasted in an open oven fired with Chinese date wood. Apricot and apple wood is also used. Why? Probably because it was abundant at some stage and had little demand for structural or decorative work. The optimal fire temperatures and cooking times would have been worked out by the masters and specifically proscribed.



 


The duck may be used for three courses of a meal.
  • The Beijing Duck pancakes.
  • A stir fry dish with vegetables
  • Duck soup.
T...
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Thai Red Curry Roasted Duck (Kaeng Ped Yang).

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 



This variation is a little richer than most both in consistency and colour but cut with the addition of light and flavoursome fruit. It's a fantastically rich curry with a light contrast.




Ingredients

  • 1 roast duck. (Ducks sold at chinese vendor pods are ideal for this purpose. Grab one on the way home!)
  • 2 Shallots finely diced , plus 2 shallots sliced.
  • Fresh bunch coriander; (reserve a little to garnish)
  • Garlic corm; peeled smashed and easy chopped
  • Cooking oil. 1 Tbsp (15 ml)
  • Red Curry...

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