Duck is a lovely poultry, and we’ll be using this for our Xmas recipe today!
If a well-celebrated dish like duck confit is your thing, then do we have the recipe for you today! Instead of rendering duck fat, which might be more difficult to get in town, we used Borges’ Extra Virgin Olive Oil as an alternative to confit the duck meat; It’s also little lighter on the taste […]
Using a similar method use for making Cantonese roast duck, we created our crispy mandarin peel duck using the Weber Q. We used dried mandarin orange peels in our dry rub and also used fresh mandarin oranges in our sauce, just to go along with the roast duck!
This traditional and umami packed soup is a refreshing change to the dark coloured braised duck we eat often.
Eight Treasure Duck isn’t exactly the most popular dish with the recent generations of home cooks as this can sometimes be quite tedious to cook at home. But I remember my grandmother cooking it for major Chinese festivals. You can taste the labour of love that goes into it with every bite. We simplified the […]
During winter in China, families will start the process of curing, salting and smoking meat for the year ahead. Fish, various types and cuts of meat and poultry are cured to waxy sheen using this process. The best time to buy lap cheong and wax meats are during Chinese Chinese New Year as winter is dry and perfect condition to cure it.
A simple and lovely recipe that looks really good, this dish is very suitable as a main on a special date for an evening for two.
Duck breast is a flavourful meat, and to best balance the gamey taste we seasoned it with five spice powder. We’ll have to add that frying the skin to a crispy golden brown finish while basting the duck breast with its fats keeping the meat moist.
A true dish combined from the land, air and sea – this dish has a combination of scallops, smoked duck, over a nice serving of asparagus. Not only is it visually appealing, it tastes fantastic.
This recipe is a flavour bomb, thanks to the combination of the ingredients with Lee Kum Kee’s various sauces, primarily the Seafood XO sauce. The wonderful balance of juices from the duck fat pairs with the sweetness of the scallops makes for a whole new level of taste that’s simple to cook for a dinner date for 2 within 20 minutes!
If you’re a fan of braised dishes, you’ll love to try this one – the magic truly happens when you braise the sea cucumber in dark soy sauce and the duck, the combined flavour with the sauce makes it the ideal dish for repeat servings together with your bowl of white rice.
Hey guys, today we have a special treat of ‘abundance’ for the festive season!
Pen Cai, also known as ‘poon choy’ is a braised treasure pot of goodness, for an unmatched flavor and fragrance! This dish is normally filed to the brim with layers and layers of premium seafood and meats for that thick braised taste, so what’s not to like about this?