Braised Duck

Finally had chance to braise duck. Bought a duck and had it slaughtered half so I can try braising them. Grandma’s fav and also mine, Hub will only eat if its what he likes so its a real challenge to try it on my own. 

I braised it like how I usually did for my pork trotters but added cinnamon sticks and star anise. Today’s version seems ok, but lack a bit of ‘kiam-ness’ and the meat was tender and shiok. Totally almost nail it except to have to increase the dark soy sauce amount. Added some hard boiled eggs and chicken feet to braised too! Yums and I toss the chicken feet with some mala sauce for that Ommph! 

Anyone else love chicken feets like I do? ❤️❤️

Braised duck
1/2 duck, cut into 2
15 chicken feets
3 hard boiled eggs
1 garlic
1 slab ginger
2Tbsp Sesame oil
4Tbsp Dark Soy Sauce
2Tbsp Light Soy Sauce
2Tbsp Oyster Sauce
2 Cinnamon sticks
2 Star anise
Pepper
1tsp 5-spice powder

1) Blanch chicken feet, duck and wash it clean
2) Fill pot with above marinates and ingredients then place duck and chicken feet in the pot.
3) Put on stove and add enough water to briefly touch the top of all the ingredients
4) Once bring to boil, simmer it and stirring it occassionally
5) Duck is ready once u can easily poke the chopsticks in
6) Chop duck and serve warm with the braised sauce

Hokkien Mee

Been wanting to cook Hokkien Mee to go with my homemade sambal belacan. Finally I got all the ingredients needed and get my butt moving!! 

Using this clam juice as my broth, I really love how mild and yet flavourful enough for my Hokkien Mee! Yums! With a drizzle of fish sauce, pepper along with my sambal belacan. Gosh!! Its really YUMMY!!!

I love my hokkien mee with gravy still! Can you see the lovely colour combination!!!

Hokkien Mee 

1 pack hokkien mee (round), blanced

1/2 pack bee hoon, soak to soft and blanched

400g prawns, deshelled

1 sotong, slice

1 thin strip pork belly, thinly cut

1 pack chye sim, cut

3 eggs

700ml clam juice

1) Sautee garlic and stir fry prawns n sotong. Throw in veg when prawns 90% cooked and stir well. Scoop and keep aside to use later

2) Sautee garlic and add in beaten eggs. Stir them til good n a bit charred.

3) Throw in noodles and beehoon then pour in clam juice. Stir well

4) Drizzle some fish sauce n pepper for extra taste and bring to boil

5) Add in the ingredients that is cooked earlier and do a quick toss

6) Serve along with belacan & lime!

Oreo Swissroll

Forgot a pic before I ‘box’ it so had to make do with this! An impromptu request from a lovely friend who always order once a week for her kids’ tea break! This time she wanna try something different so I recommend her to try Longan crumble muffins which I did before and also swissrolls. She wanna pair Oreo with Vanilla swissrolls so here it is!

I packed a small portion of the Oreo swissroll and also a Longan swissroll made frm leftover longans from making the muffins! I just simply cut them into small bits and put on the buttercream before rolling them up! The piped cream + icing sugar makes the swissroll looks nicer and dreamy! Hahaha! 

Here’s a closeup! Only shortfall is the swissroll skin still tears slightly when I peel the baking paper off. I wonder how many times I have to do to perfect it! Lets see!!

Feedback was Oreo was yummy! I tasted the ends of both swissrolls. The cake itself so soft and yummy!! Do try it!

Vanilla Swissroll - Makes 2 (adapted from JeannieTay)

(A) 

4 yolks

40ml oil

60ml milk 

1tsp Vanilla bean paste

20g sugar

70g cake flour

(B)

4 whites

50g sugar

Buttercream : Recipe from here)

Oreo : wrapped with crushed oreo cookies + smbc, deco with smbc and mini oreos

Longan : wrapped with longan bite + smbc, deco with smbc n icing sugar

1) Mix all ingredients in (A) well except flour. Then slowly stir in flour and mix well.

2) Beat (B) til soft peaks and fold in 3 additions

3) Bake for 25-30mins at 180deg til top is nicely brown

4) Remove and peel baking paper off and roll up to cool

5) Prepare buttercream and put in piping bag. Wrap when swissroll is cooled and keep chill before serving