Mum havent cook this dish for ages....to me its like centuries....lolz.... Real simple dish and DELISH!
You will need
Duck - 1 bird - cut into chunks.
Ginger - about 500 gm - sliced
Shallot - about 350 gm - sliced
Minced Bean Paste - about 3 table spoon or to taste
Red Fermented Beancurd ( Nam Yee ) - 3 pieces
Chinese Rice Wine
Water
Sauteed the ginger and shallot with sesame oil till fragrant. Add in the beanpaste ,fermented beancurd and duck. Stirfried for under 2 minutes or till well mixed. Pour in some rice wine.
Transfer into a claypot or any stock pot. Add in water till enough to cover the duck. More if you like to have more sauce. I rather just use a stock pot and sauteed in it before adding water. That case I dont have to transfer.........but claypot makes the dish taste nicer and cook better.
Simmer the dish for at least an hour. We did it for 2 hours.
.1.jpg)
.1.jpg)
.1.jpg)
.jpg)
.jpg)
.jpg)
Till then. Happy Cooking
Cheers !
10 comments:
poor donald!
lolz.....thats his great great great grand daughter
Love the duck dish. I can see where you got your cooking skills...
errr....actually, I learn the skills during my days in hotels and then just recently for a few years from me mum. I started cooking only back in 95 or so, when I was in HCMC. So, loads more to learn and just love home cooked dish as its so simple yet Delish.
Thanx phosgene
hmmm yumyum keung ngar ngap *thumbs up* fantastic with rice or munn yee meen!
a simple and homely dish....guess the smell shd be heavenly...
thanks for sharing this simple and tasty dish....
babe, peony - yeah ! its so simple and YUMMY ! enjoy !
i tried this before it is was delicious!!! Thanks for sharing the recipe, must get mom to make this for me since I can't cook duck at home.
Thanks for sharing.
why cant u cook duck at home ? weird!
I love to eat duck, roast, braised, in salad etc... but gotta say, what caught my eye is actually your claypot (last picture. Waaa! Family heirloom???
Post a Comment