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 Ingredient
- 200gm roasted duck breast, boneless and sliced
- 200gm taro
- 1 Chinese sausage, removed casing and sliced
- 3 pieces back bacon
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
Method
Sauce (mix well) : 1/2 tbsp oyster sauce, 1/2 tbsp light soy sauce, 1/2 tsp sugar, 150ml water
Method
- Peel taro and cut into small triangular pieces. Pan-fry till both sides are golden brown.
- Sear back bacon till lightly brown. Slice in thick pieces.
- 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.
- Steam in preheated steamer over high heat for 20mins. Cool slightly. Pour gravy into a pot and invert the dish over a serving plate.
- 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.
3 comments:
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!
You given me a great idea to use roast duck to cook a dish! Looks simple, presentable & delicious! Thanks!
omigosh! That looks great!!! I wish I was a guest at your house for CNY!!! :P
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