There are many duck recipes available out there and I am a lover of duck meat. Yet, I must confess that despite there being such a big variety of duck recipes, I am still partial to the chinese duck recipes – peking duck, roasted duck and stewed duck. Today, I shall share with you my wife’s family recipe for stewed duck. We call it Lor Ark in Hokkien.
This duck recipe uses dark soya sauce and some simple ingredients to give the duck an aromatic flavour yet retain the juiciness of the flesh. If you can get hold of the ingredients mentioned, I would recommend that you try this recipe for you will be amazed by how easy it is to cook a wonderful and delicious stewed duck dish.
This is my wife’s recipe for Chinese Stewed Duck
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).
Label: Chinese Stewed Duck
There are many duck recipes available out there and I am a lover of duck meat. Yet, I must confess that despite there being such a big variety of duck recipes, I am still partial to the chinese duck recipes – peking duck, roasted duck and stewed duck. Today, I shall share with you my wife’s family recipe for stewed duck. We call it Lor Ark in Hokkien.
This duck recipe uses dark soya sauce and some simple ingredients to give the duck an aromatic flavour yet retain the juiciness of the flesh. If you can get hold of the ingredients mentioned, I would recommend that you try this recipe for you will be amazed by how easy it is to cook a wonderful and delicious stewed duck dish.
This is my wife’s recipe for Chinese Stewed Duck
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).
Label: Chinese Stewed Duck
My mother-in-law made some chinese roast pork when we were in Kuching for the Chinese New Year. Chinese roast pork here refers to siew yuk (in cantonese) or sio bak (in hokkien). With a crispy crackling roasted skin and semi-tender meat, you can be assured of spoonfuls after spoonfuls of rice to go with it. No wonder I put on weight over Chinese New Year!
In Malaysia, there are many roast pork rice stalls around. It is very popular. A plate of white / fragrant rice with a few cuts of these roast pork and a couple of pieces of sliced cucumbers can cost about USD1.00 on the average depending where you go to. Very cheap, right? Absolutely.
This is my mother-in-law’s recipe for Chinese Roast Pork and the measurements are approximate only because she cooks it more by feel than using a strict recipe to follow.
Ingredients
1 piece of pork belly weighing approximately 1 kg3 tablespoons of coarse / rock salt2 tablespoons of fine salt1 tablespoon of five-spice powder
Method
Clean pork belly and pat dry with kitchen towel. Rub fine salt and five-spice powder on meat. Rub coarse salt on skin.
Heat up oven at gas mark 4 (about 180 degrees celcius). Place pork belly on a rack with a tray underneath to catch dripping oil. Roast the pork belly for at least 30 minutes and until the coarse salt crystalises just like in the picture above.
Remove the salt crystals and continue to roast till the skin is crispy. (Alternatively, what my mother-in-law did was to remove the pork belly and fry the pork belly in a wok with skin-downwards and without oil on medium heat till the skin turned crispy)
I have heard of some of the chinese roast pork recipe which called for the pork belly skin to be poked with a sharp knife so as to enable the fat to ooze out faster during roasting. You can try this additional step as well prior to rubbing the coarse salt. source:http://www.deliciousasianfood.com
Label: Chinese Roast Pork
