Friday, January 13, 2012

火鸭腊味蒸 (黄金遍地)

Got any idea what to prepare for ur reunion dinner?? This dish looks so presentable on the table! A very meaty dish so is best to share with a lot of people!!

Steamed Chinese Preserved Meat and Roasted Duck with Taro

Arrange the ingredients in a deep bowl...

place fried taro over, pour seasoning over, ready to steam!

over-turned the dish on a serving plate

Recipes adapted from Famous Cuisine
Seasoning (mix well) : 1/2 tsp ikan bilis stock, 1/4 tsp pepper, 1 tbsp chinese wine, 1tsp sesame oil, 150ml water
Sauce (mix well) : 1/2 tbsp oyster sauce, 1/2 tbsp light soy sauce, 1/2 tsp sugar, 150ml water

  1. Peel taro and cut into small triangular pieces. Pan-fry till both sides are golden brown.
  2. Sear back bacon till lightly brown. Slice in thick pieces.
  3. In a deep bowl, arrange duck breast in the middle, place sausage & bacon at the sides. Place fried taro over. (see pics above) Add seasoning mixture and wrap with clingwrap.
  4. Steam in preheated steamer over high heat for 20mins. Cool slightly. Pour gravy into a pot and invert the dish over a serving plate.
  5. Add sauce mixture in the pot and bring to boil. Thicken the sauce with some cornstarch water. Drizzle some of the sauce over the dish. Serve.


WendyinKK said...

It really seems very easy!
But, too bad, I don't really like lap ngap. I use it to steam other things, just for flavour, then discard the duck, hahahah!

Wen said...

You given me a great idea to use roast duck to cook a dish! Looks simple, presentable & delicious! Thanks!

Anonymous said...

omigosh! That looks great!!! I wish I was a guest at your house for CNY!!! :P

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