Aluminium Wrapped Lor Ngap Recipe (Braised Duck)

It has been quite a while since I last cooked a duck dish. My wife bought half a duck from the wet market and I marinated it overnight with spices and dark soya sauce. I love the taste of lor ngap (braised spiced duck) cooked till very soft. Marinating the duck overnight makes the flavours sink deep into the duck meat. This Braised Spiced Duck tasted very good with a bowl of hot steamed rice or porridge.

Ingredients
Duck, 1/2 bird
Five spice powder, 1 teaspoon
Dark Soya sauce, 1 teaspoon
Light Soya sauce, 2 tablespoon
Dried Mandaring Orange Peel, 1 pc (optional or you can just use plum sauce)
Cinnamon stick, 1 pc
Star anise, 2 pcs
Corn flour, 3 teaspoons
Salt to taste Garlic, 1 bulb

Marinade the duck with all the ingredients overnight. Wrap the duck in aluminium foil tightly and steam over high heat for 1 hour or a little more if you want the meat to be softer. Garnish with parsley and serve while still hot.

Ham Choy Tong (Salted Vegetable soup) from Leftover Roast Duck Recipe

I would make this wonderful and savoury soup whenever I have leftover roast duck. The roast duck gave the soup extra body and the oily duck make it very tasty. You can also add other vegetables like celery or fresh mustard vegetable to the soup. In this version, I just use salted vegetable (ham choy ). Simple and nice!

Ingredients
Duck Bones and leftovers
Water 7 bowls
Salted vegetable, 3 leaves, soak in water to get rid of its’ saltiness
Tomato, 2 pcs, cut into 4
Ginger, 3 slices
Whole pepper, 5 pcs, crushed
Salt to taste (note, salted vegetable is already very salty)
Assam Keping (dried sour fruit), 2 slices

Put water in a pot and bring to a boil. Add in leftover duck and assam keping. Boil for 45 minutes. Put in the rest of the ingredients. Boil for another 15 minutes. Serve with steamed rice while still hot.

Roast Duck Fried Rice Recipe

I love roast duck skins. They are very tasty and full of flavours. I thought the roast duck meat would help to enhance the flavour of my fried rice. For better result you might want to consider using overnight leftover rice that is kept in the fridge. This type of rice is dry and would not stick to each other. Therefore it would be suitable for frying.

Ingredients,
Garlic, 5 pcs, chopped finely
Light soya sauce, 2 tablespoons
Roast duck meat, ½ cup
Rice, 3 bowls
Salt to taste
Egg, 1 pc
Mixed frozen vegetable mix (corn, carrot & green beans), ½ cup
Vegetable oil

Heat up wok and pour in around 1 ½ tablespoon of vegetable oil. Saute garlic until fragrant and add in the rice. Add light soya sauce, salt, duck meat(thanks Christine for reminding me, LOL) and frozen vegetable mix. Make a clearing in the middle of the wok and put in a little oil. Crack the egg and pour it in to the wok. Stir fry for a while until all the ingredients are well mixed. Serve while still hot.

Sen Kee Duck Satay @ Restaurant Hao Hao Kee, Taman Desa Jaya

I took my little toddler for a ride last week after dinner but we ended up food hunting near my eldest son’s former school, SJKC Taman Desa Jaya in Kepong. I have heard about Sen Kee duck satay before this and found the restaurant just opposite the morning wet market which is part of an old theatre. Sen Kee satay stall is located inside Restaurant Hao Kee. I saw a similar Sen Kee stall in MCY Restaurant in Desa Aman Puri, which I think is one of the branches. Anyway, we parked the car and got down to check out the type of satay the stall has to offer. They sell duck satay (RM0.80), chicken satay (RM0.60) and also lamb (RM0.80) sate. The restaurant also offer cooked dishes and I saw there were quite a number of tables filled with customers eating their dinner. I ordered a takeaway set of 10 duck satay and 2 cuts of compressed rice (ketupat, 0.60 per piece). The nice duck satay nice aroma filled my car while I was driving back home and my little toddler kept on saying ‘mum mum’ (eat). Since it is duck meat, you can expect it to have a tougher texture than chicken, but the taste of duck satay is rather unique and delicious. I love the extra creamy satay sauce. This is the first time I ate duck satay but I am going back for more! PS: This area is rather dark and quiet at night, so please be a little extra careful.

Address and map to: Sen Kee Duck Satay @ Restaurant Hao Hao Kee 27, Jalan 13, Taman Desa Jaya, Kepong, Kuala Lumpur

Handphone contact: 019 2187538, 019 2492572

Closed on Mondays Google earth coordinate : 3.215984,101.62846

Check out Smallkucing review about the Chi Chow dishes and the duck satay at http://smallkucing.blogspot.com/2010/05/restaurant-hao-hao-kee-taman-desa-jaya.html

Peteformation Crispy Roast Duck Recipe

I bought uncooked half a duck n my way home yesterday afternoon. I thought of cooking braised duck but then ended up roasting it instead. Since I do not have enough time to hang out the duck to dry after marinating it, the skin was not crispy. Furthermore I could not roast it too long because it would be way pass dinner time and my kids would go hungry! To make the duck skin crispy, we must hang it to dry for at least 3 hours and slow roast it for around 1 hour. By the time I reached home, it was already 4.30 pm so dinner time is only 2 hours away. So, I did not manage to get the skin to be crispy this round. Anyway, below is the recipe of Crispy Roast Duck for you to try out.

Ingredients
Duck, 1 whole

Marinade
Five Spice Powder, 1 teaspoon
Ginger Juice, 2 table spoons
Shao Shing Chiew, 2 table spoon
Light soya sauce, 1 tablespoon
Sichuan Peppercorns (花椒), 5 pcs, crushed
Salt to taste

Marinade duck with the above ingredients and leave it for around 30 minutes

For Duck skin bath
White Vinegar, 1 cup
Maltose (Mak Ngah Tong), 1 table spoon
Salt, 2 teaspoon
Star Anise, 2 pcs
Ginger juice, 1 tablespoon
Red Colouring, (optional, I did not use this), a little

Put ingredients in a pot and bring to a boil. Bath the duck skin with the boiled ingredients. Hang up the duck to dry for around 3 hours. Heat up oven to 180 Deg C and roast duck for 1 hour or until the skin turn crispy.

Steamed Waxed Duck (Lap Ngap Pei) with Ngaku (Arrowhead, Saggitaria Saggittifolia) & Tofu Recipe – A Festive Dish for Chinese New Year

The dry food stuff vendor whose stall I frequent in the Kepong Baru market recommended that I try the lap ngap (waxed duck) that he has in stock. He happily sold one waxed duck thigh with drumsticks intact at RM4.70 to me. Yup, you can get good bargain for the food stuff in this wonderful and busy wet market. I also bought some Ngaku (Arrowheads) to cook with the waxed duck. The Waxed duck which is imported from China is rather tough and very salty. It is cured in salt and dried in the open for weeks, exposing to the cold and dry China’s winter breeze. To get rid of the salt, you can wash it thoroughly in water or just soak it for a short while. I cut out the meat into small pieces so that it will be easier for my kids to eat it. The Chinese like to cook ngaku with waxed duck because it will absorb all the salt and flavour of the duck resulting in a crunchy savoury potato like ngaku. Ingredients Waxed duck thigh (Lup Ngap Pei), 1 pc Ngaku, 3 pcs, remove skins and cut each of it into four Old Ginger, 1”x2”, cut into slices Soft Tofu, 5 to six pieces Arrange all the ingredients in a steaming tray. Steam in high heat for 30 minutes or longer if you want he duck meat to be tenderer. Another way is to put the whole steaming tray on top of rice that is almost cooked (this is energy savings way, LOL). You can garnish it with fresh spring onions before serving. Taste good with white rice or porridge! Happy Chinese New Year Everyone!

Traditional Flavour Roast Duck, Chai Leng Park Wet Market

This type of duck is roasted using traditional recipe and it taste different from the popular Hong Kong type of roast duck. I bought half a duck from Chai Leng Park wet market for RM10.00. At this price, it is a reasonable table dish for the family. The vendor told me to heat up the gravy and pour it over the roast duck before eating to enhance the flavour. The ducks are roasted early in the morning before the vendor set off to the market, so it is not hot anymore. The skin is not crispy but the meat is tender and it is not too oily. This stall also sells roast pork, char siew and roast chicken. Roast Duck Stall Chai Leng Park Wet Market Butterworth Tel : 012 4552770, 012 5512411 Related Post on Chai Leng Park Wet Market http://peteformation.blogspot.com/2008/10/putu-mayam-authentic-indian-food.html http://peteformation.blogspot.com/2008/10/chinese-nasi-lemak-chai-leng-park-wet.html http://peteformation.blogspot.com/2008/10/kim-sun-great-wellesley-foodcourt-chai.html http://peteformation.blogspot.com/2008/10/penang-roti-tapai-biscuits.html http://peteformation.blogspot.com/2008/10/chinese-roast-pork-chai-leng-park-wet.html

Roast Duck – Desa Aman Puri, Kepong

Yummy roast duck. Tooks these photos during the durian season. Gosh, missed those durians. Durians bought from the pasar malam in that area. Pasar malam night is on Tuesday. I always ‘tar pau’ (take away) the roast duck from this stall (van) for dinner. The young man running this stall is a friendly guy. My kids, especially my daughter love roast ducks very much. She will eat only all the skin and I have to scrape off all the fats below the skins before giving it to her. The duck is well marinated with spice and the meat is tender. The price of a whole roast duck is RM32 and half duck is RM16. The price is reasonable. I took these photos during the durian season. Sigh, I miss durians. Somehow, I found roast duck and durians taste nice when eaten together. Ha Ha.....drooling already. Yoon Seng Roast Duck Van Location: Desa Aman Puri (By the roadside, Near Fook Kee Restaurant) Tel : 014 6631767 Opening hours: From 3.30 pm onwards, until ducks sold out. Map The duck seller's van

Thian Heong Restaurant Taman Segar – Duck, Chicken and Barbecue Pork Rice.

Duck Rice best eaten with lots of chili............The restaurant occupies 2 shoplots It has been quite some time since I last visited Leisure Mall in Cheras, Kuala Lumpur. There is a Barbecue meat rice shop in this area that I have not been back to for quite a while. Thain Heong has a variety of barbecue dishes like duck, chicken, char siew(sweet pork), sesame seed meat, barbecue ribs and Chinese barbecue liver sausage. You can also order side dishes like double boiled soups. It was still early when I reach there and there were only 4 to 5 patrons inside the restaurant. I ordered duck rice and it was served with complimentary soup. The duck that was served with sweet sauce tasted ok. One thing I like about this restaurant is they leave the chili in containers on the table and you can help yourself to it as much as you can. I wash down my lunch with the ginseng roots drinks. Will be back to try out the other barbecue meat. *Note : I lost the data that I gathered on this restaurant. I will update this post when I go back to this restaurant again. Address : Thian Heong Restaurant Jalan Manis 4 Taman Segar, Cheras Kuala Lumpur Open : Lunch and dinner Taman Segar, Cheras Map Related Post on Chicken Rice : 1) http://peteformation.blogspot.com/2009/03/hock-tong-hong-rawang-chicken-rice.html