Text 35210, 91 rader
Skriven 2016-01-17 13:39:50 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: dog ate my homework 824
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> > I still didn't hear about the oxen.
> Yoke went right over your head?

Completely. 

> > I don't know which of my recent meals it was,
> > but I got a piece of the stuff that was about
> > the size of a grapeseed. Wow ow ow ow.
> Whoops.  NOT pleasant.  Also a bit tough to chew.  

Yesterday's mutton curry had whole curry leaves, bay 
leaves, peppercorns, and cloves, plus shards of 
cinnamon that were pointy enough to threaten the 
integrity of my gums. Other than the textural issues,
it was a good dish.

> > How many times have you tried, and under what
> > circumstances? I'd say get someone else to do it. 
> I used to make my own jams and jellies.  Lots.  And I've done wild
> blackberry.  Not doing it twice. 

My experience has been with raspberries mostly, which
are perhaps more troublesome because the seeds are
smaller. Wild blackberries should be eaten as is, I
figure, anyhow.

Teochew braised duck
categories: Chinese, main
servings: 4 to 6

1 Duck
5 Cinnamon sticks
2 Dried chillies 
5 Star anise 
7 sl galangal
7 Garlic cloves
350 mL Dark Soy Sauce
2 Tb white sugar

NB: Mr Teo recommends Tai Hwa superior dark soy sauce 
This soy sauce is not very salty and is thick but still 
runny. His recipe calls for 3/4 of a standard 700 ml 
bottle. I found this a little strong and have adjusted 
it to 1/2 bottle.

Prepare the ingredients. I like to use “oldö garlic 
which I usually buy from the market. These are sold 
with the cloves already separated instead of intact 
as a bulb and looks a bit more wrinkled.

Fry all the dry spices till fragrant.

According to Mr Teo, this step of frying the 
ingredients first is not required. But I do it 
because it really doesn’t take much more effort 
and I feel it does bring out the aroma of the spices.

Add soy sauce, sugar and 2 bowls of water to spices.

Prepare the duck by making an insertion at the base 
of the neck so that the braising sauce can circulate. 
You may rub salt over the whole duck and marinate it 
for a few hours before washing away the salt in order 
to get rid of some of its odour. Another technique 
that another braised duck hawker tell me is that they 
will poach the duck in boiling water for 15 min before 
putting it into the braising sauce. Mr Teo doesn’t 
believe in doing all that. His instructions is to wash 
the duck and put it directly into the braising sauce.

Just a note about ducks. When you buy it from the 
market, ask for ducks that are suitable for braising. 
You want a duck which is tough so that it can 
withstand a longer braise. This will ensure the the 
flavour of the braising sauce can penetrate into the 
meat before it begins to fall off the bone.

Bring sauce to a boil and add the duck.

Add water so that 3/4 of the duck is submerged.

Slowly braise for at least 1 1/2 hr  at low heat so 
that it is just simmering, turning the duck every 20 min 
or so. The duck is ready when the meat is tender.

Leave to cool before chopping.

Source: Mr. Teo, former head chef of Hang Kang Teochew 
restaurant, via Leslie Tay, ieatishootipost.sg
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