Tag Archives: duck

How to Make Duck Noodle Soup ก๋วยเตี๋ยวเป็ดตุ๋น

Recipe adapted from “Spice I Am” book by Sujet Saenkham

https://amzn.to/30SgdNg

Serves: 2

300g Duck, sliced (I used leftover roast duck)

1 litre Water

2 Coriander Roots

35g Galangal, sliced

6 cloves Garlic

2 Pandan Leaves

2 Cinnamon Sticks

5 Star Anise

1.5 tsp Black Peppercorn

1 Tbsp Rock Sugar

3 Tbsp Soy Sauce

1 Tbsp Kecap Manis

2 Tbsp Oyster Sauce

1 Tbsp Thai Seasoning Sauce

100g Dried Rice Noodles

1 head Gem Lettuce (or beansprouts)

Condiments:

2 tsp Fried Garlic

1-2 tsp Chilli Powder

2 Tbsp Chilli Vinegar

2 Tbsp Spring Onions, sliced

2 Tbsp Coriander Leaves, sliced

1/4 tsp White Pepper Powder

https://www.instagram.com/captain.coriander/

300 กรัม เป็ดย่าง

1 ลิตร น้ำสะอาด

2 รากผักชี

35 กรัม ข่า หั่น

6 กลีบ กระเทียม

2 ใบเตย

2 อบเชย

5 โป๊ยกั๊ก

1.5 ชช. เม็ดพริกไทยดำ

1 ชต. น้ำตาลกรวด

3 ชต. ซีอิ๊วขาว

1 ชต. ซีอิ๊วดำหวาน

2 ชต. น้ำมันหอย

1 ชต.​ ซอสปรุงรส

100 กรัม เส้นเล็กแห้ง

ผักกาดหอม หรือ ถั่วงอก

เครื่องปรุง

2 ชช. กระเทียมเจียว

1-2 ชช. พริกป่น

2 ชต. น้ำส้มพริกตำ

2 ชต. ต้มหอมหั่นซอย

2 ชต. ผักชีหั่นซอย

1/4 ชช. พริกไทยป่น

Thai Roast Duck Curry (แกงเผ็ดเป็ดย่าง)

Serves: 6

What you need

  • 600g Roast duck, boneless, sliced.
  • 3 portions Red curry paste (see recipe here)
  • 400 ml Coconut milk
  • 4 Tbsp Oil
  • 100 ml Water
  • 140g Bamboo shoots
  • 260g Pineapple chunks
  • 6 Cherry tomatoes
  • 4 Tbsp Fish sauce
  • 2 tsp Sugar
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 5 sprigs Basil

Note: If you’re using store-bought curry paste, use 6-serving equivalent amount as per packet instruction, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  2. Add coconut milk + water. Bring to boil.
  3. Add bamboo shoots + pineapple chunks + cherry tomatoes + fish sauce + sugar.
  4. Taste & season.
  5. Add duck + kaffir lime leaves.
  6. Taste & season. Note: You may want to add more water to achieve your preferred consistency.
  7. Simmer for 5 mins.
  8. Add basil leaves. Mix through.
  9. Serve immediately with steamed rice.

Hutong, London Bridge

It’s certainly not cheap dining at Hutong, and the food will not be the bestest Chinese food you’ve had in your life (despite a few outstanding dish). What you do pay for is the atmosphere, the decorations, the service, and most importantly the sky-high view of the beautiful London.

We were there for a Peking duck special menu, which was part of MasterCard Priceless promotion. It was an extremely expensive lunch, but we haven’t been to the Shard before, and figured now is as good a time as ever.

Pretty right?

Four yummy dumplings per person:

  • Rosé Champagne shrimp dumpling
  • Scallop and pumpkin dumpling
  • Crystal crab meat dumpling
  • Vegetable & bamboo pith dumpling

We were given the drink choice of either:

  • Lychee cocktail – with squid ink!
  • Lychee mocktail – withOUT squid ink. Really nice and refreshing. Mine. Good choice.

Peking duck arrives! Carving happens right in front of our eyes. A “proper” Peking duck ritual, one may say?

Alas, my high hopes of the duck were not lived up to. The skin was not crispy, the pancake not soft, the condiments – well, you can’t possibly screw up hoi sin sauce and slicing up cucumber & spring onions.

The duck meat makes up the second course of Peking duck – stir-fried with red onions and capsicum, served with fresh lettuce leaves. Yum.

Egg white fried rice with scallop and spring onion. So good I wish I could pack the leftovers home.

Wunan-style cod fillet, served with crispy soya beans and chilli. O. M. G. AMAZING AMAZING AMAZING. LOVE. LOVE. LOVE. The fish fillets are so tender, the texture contrast perfectly well with the crispy soya beans, and the chilli sends it home. So good I volunteered to eat the last unwanted piece (we were all too full at this point).

Hutong was great fun, and a great experience. Would I return to this place? Highly unlikely – my eyes are watering just thinking about the bill.

p.s. I didn’t end up taking any photos of the glorious views we paid the hefty price tag for. Funny that.

Menu, location, etc: http://www.hutong.co.uk/

Pearl Liang, Paddington

Pearl Liang is our favourite Chinese restaurant in London. They serve tasty food with a great level of service (not that we care much about service – but it’s nice to have) at a reasonable price (which we care about very much). They also do amazing yum cha (a.k.a. dim sum) – but that’s for another time.

First thing first, Peking duck:

This is my husband’s absolute favourite food in the whole world. His birthday meal request often suggests us going to a Chinese restaurant and order two Peking ducks. “One for you, and one for me”. Yup, he loves them.

The highlight of the show is the thinly-sliced-super-crispy duck skin. Some restaurants leave some meat attached to the skin, while others serve JUST skin (and the fat beneath it). You don’t get a say in how much meat you want or don’t want. Like most Asian restaurants, you eat what you get given, and love it. These crispy skins are served with thinly sliced spring onions and cucumber, hoisin sauce (this is the highlight for me, I LOVE hoisin sauce), and freshly-steamed “pancake”.

You simply take a pancake, smear some hoisin sauce on it (go easy first, they’re quite strong), top it with a skin or two, a few strands of spring onions, and a few pieces of sliced cucumber. Wrap it up like you would a spring roll. Pop it in your mouth and let the flavour-texture combination work their magic. The crunchy texture of the duck skin, the salty smoky hoisin sauce, the refreshing spring onions & cucumber, the grease running down your arm. HEAVEN.

IMPORTANT: we find ordering Peking duck in London can be confusing, and extra care MUST be taken. You see, back in New Zealand (where I’m from, not originally originally, but originally enough) when you order Peking duck, you get Peking duck. But in London, we’ve made the mistake of ordering something that SOUNDS like Peking duck in the menu, which turned out to NOT be Peking duck (i know, it should be made illegal) but some deep fried shredded duck meat instead. Please please double check with the waiter when you order and make absolutely sure it IS Peking duck you’re ordering.

One more thing, Peking duck in NZ gets the option of: 1, 2, or 3 courses. One course = duck skin with pancake. Two course = one course + duck meat cooked to your liking, typically stir-fried and wrapped with lettuce. Three course = two course + duck bone soup. This concept also doesn’t widely apply here. Either London hasn’t quite caught up with the program, or NZ has made up these course system themselves.

Ok, we can now move on to…… LOBSTER!!!

Now, we don’t normally order lobster (or any super expensive food items) – but we fell in love with the lobster we had here at Pearl Liang. And now we always look for an excuse to go here for a celebratory lobster. It’s fairly expensive (almost £40) and we’re not even sure if it’s “the best” lobster you can get or not (because we haven’t had lobsters anywhere else), so don’t take our words for it.

However, if you don’t know better, not a lobster guru, have spare cash, and not allergic to shellfish, then I highly recommend you try it. There are a few flavours you can order (black bean, garlic and chilli) but we always order ginger & spring onion gravy, served on a bed of egg noodles. Basically, we tried this variation and liked it, and don’t want to risk £40 on a flavour we may not like.

If you order lobster here, you immediately get a special weapon to help make your meal more enjoyable/practical:

You use the pointy bit to hook onto meat inside the shells and yank it out. I recommend pulling gently first and watch with immense satisfaction when the whole blob of lobster meat glides out in one piece from the shell. If that doesn’t work, repeatedly fluff out the meat instead. It’s more time consuming and you won’t get all the meat out, but you’ll have something to eat. Whatever you do, don’t try to crack the shell with your teeth. Just don’t.

Here are the noodles beneath the lobster pieces, soaked in a thick heavenly sauce of ginger & spring onion. The waiting staff will divide the portions equally between the diners. This prevents you from fighting for your favourite piece.

Here are some of the other dishes we’ve ordered here. But just take a pick from the menu, I’m sure it’s all good.

Menu, location, etc: http://www.pearlliang.co.uk/