Made this today purely from memories of helping my Mum in the kitchen when I was a young girl. Coming from a Teochew/ Peranakan family, Mum made this every fortnight and I will stay in the kitchen to help her. The aroma of cameralised sugar together with galangal and spices will always stay in my memory...and I used that to guide me to cook this ; )Got to know that the local supermarket sells frozen duck which is a rare find, unlike the French, the Americans don't eat ducks...don't know why...I guess they don't really know what to do with it.
Anyway here's the recipe
1 whole medium duck
2 pieces of cinnamon bark
2 pieces of star anise
6 to 7 pieces of whole cloves
3 pieces of garlic(skin on)
1 thumb size galangal (I have to use ginger as I could not find galangal here)
About 12 pieces of cubed rock sugar
(or about 3 tbsp of sugar)
4 tbsp dark soya sauce
About 1.5L of boiling water
Hard Boiled eggs (shelled)
What to do
- Heat up sugar, spices, garlic and galangal in a big wok (do not use non-stick wok)
- Let sugar melt and caramelised, add in dark soy sauce and boiling water
- Let the mixture boil and add in the duck. Let it cook for about 30mins, add in eggs and continue to cook till meat is completely cooked.
- Dish out and enjoy!
The duck is too big for the 2 of us and I sliced up the balance meat for duck porridge tomorrow. Do keep the bones and sauce for the porridge! Will post the recipe soon ; P
5 comments:
I salute you! Really! This looks awesome yum!
Thanks for the encouragement! Couldn't find galangal here so I substitute with ginger but somehow lost that extra kick.
DM is so blessedto have a wifey like U that he is no lack of SG even being far away from SG :D
wow looks easy enough...i shall try it soon! why cannot use non-sticky pan? so that the sugar will burn and stick?
Chilli Queen,
Thanks heehee I hope he feels that way too!
Wah Yi,
Ya, I try not to use non stick. The caramelized sugar may damage the coating..
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