Thai Sour Plum Braised Duck 泰式酸梅鸭

4人份
Ingredients A 用料 A

Half	Duck 鸭
2 tablespoons	Thai Fish Sauce 鱼露
2 tablespoons	Dark Soya Sauce 黑酱油
2 tablespoons	Palm Sugar or Brown Sugar 椰糖或黄糖

Ingredients B 用料 B

1 stick	Cinnamon 桂皮
12 cloves	Garlic (peeled) 蒜
1	Onion (chopped) 大葱
5 slices	Galangal (Blue Ginger) 南姜片

4人份
Ingredients C 用料 C

8 pieces	Preserved Sour Plum 酸梅
3 tablespoons	Palm Sugar (or Brown Sugar) 椰糖或黄糖
2 tablespoons	Oyster Sauce 耗油
2 tablespoons	Thai Fish Sauce 鱼露
2 tablespoons	Dark Soya Sauce 黑酱油
1000 ml	Water 清水

Method 做法
1. Wash the duck clean. Pat dry the duck with kitchen towels.
2. Marinate duck with thai fish sauce, dark soya sauce and palm sugar for at least 30 minutes.
3. Heat up wok, add 2 tablespoons of oil. Fry ingredients B until fragrant (onion, garlic, cinnamon and galangal).
4. Transfer step 3 into a pot. Add duck and sear on both sides. Add ingredients C, bring to boil. Lower heat and simmer for 1 hour 30 minutes, or until duck is tender.
5. Remove duck. Cut into pieces and arrange on plate. Pour gravy over duck. Serve.

Comments

Steam Scallop in Thai Sauce 泰式蒸带子

4人份 Ingredients 用料 12 pieces Scallops (with Shells) 带子 10 cloves Garlic (minced) 蒜蓉 120g Vermicelli 冬粉 2 tablespoons Sesame Oil 麻油 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Thai Fish Sauce 泰式鱼露 4 tablespoons Thai Green Chilli Sauce 泰式酸辣酱 4 Limes 酸酐汁 (Optional) 1 stalk Chinese Parsley 芫荽 (Optional) 1 stalk Spring Onions 葱碎 Method 做法 1. Wash scallops and place on steam plate. 2. Soak vermicelli in boiling hot water for 5 minutes. Drain the water. Place vermicelli on top of the scallops. Add minced garlic on top. 3. Mix sesame oil, light soya sauce, Thai fish sauce, Thai green chilli sauce, and lime juice into a bowl. Drizzle over scallops. 4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the plate of scallops onto stand. Steam over high heat for 10 minutes. (Optional) Garnish with Chinese parsley and spring onions. Serve.

Honey Glazed Pork (Char Siew) - from basics 蜜汁叉烧

4人份 Ingredients 用料 250g Pork Fillet 五花肉 1 Large Onion 洋葱 5 slices Ginger 姜 4 cloves Garlic (minced) 蒜末 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 2 tablespoons Honey 蜂蜜 2 tablespoons Sugar 白糖 2 tablespoons Oyster Sauce 蚝油 2 tablespoons Chinese Cooking Wine 绍兴酒 1 teaspoon Salt 盐 1 teaspoon Pepper 胡椒粉 Method 做法 1. Marinate pork with all the ingredients overnight. 2. Heat oven at 200 degrees Celsius. Bake for 15 minutes. Turn the meat, and glaze meat with remaining sauce. Bake for another 15 minutes. Serve. Time 时间 Preparation time: 15 mins Marinate time: Overnight Cooking time: 30 mins Complexity: simple

Tom Yum Goong

3人份 Ingredients (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base 汤头做法 1. De-shell the prawns. Wash the shells. 2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour. 4. Drain the soup, discard the shells. Set aside the soup base. Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2 Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve.

Happy SG Cooking

Search This Blog