Recently, I got myself some roast ducks on a very buy-one-free-one deal. Since there’s only two of us at home, finishing two roast ducks in a day is a pretty tall order, and one that we did not attempt to succeed, so we are left with quite a decent portion of roast duck in the fridge for the next day.
If you’ve got such experience before, I’ve got good news! You can make two awesome dishes out of these leftover roast duck fairly easily, and mostly from ingredients you may already have in your pantry/fridge. Here goes.
shallots, spring onion, dried chili, garlic
Dish One – fried roast duck
roast duck, de-bone and cut into smaller size
2 stalks spring onion, cut into 2-3″ size
6-8 dried red chili
3-4 bulb of garlic, chopped
roast duck brown sauce & plum sauce
Heat up a bit of oil and start frying garlic and onion
once fragrant, put in the roast duck meat
add those brown sauce and plum sauce (this is key)
keep stirring until hot, add spring onion for the last 1 minute
serve while hot!
fried roast duck is super yummy
Dish two – salted vegetable roast duck soup
roast duck bones (from de-boning in first dish)
4-6 dried red chili
salted mustard green
egg tofu (optional)
soak mustard green in water for 10 mins, rinse several times to reduce saltiness
boil 3 cups water and add in all the ingredients except tofu
boil for 30-45 minutes, add in tofu just before serving
There you go, two fairly simple dishes that makes for a wholesome meal to go with steamed rice. I especially love the fried roast duck dish that has such an awesome flavor infused by those brown & plum sauce, give it a try!
The funny thing about tastes is that for things that you absolutely loath as a kid may yet turn out to be one of your favorites as an adult – such is the case for me with bitter gourd, and to be frank, quite a few other items.
So for those of you who dislike durian, petai, asparagus, Guinness, and more, perhaps ya’ll just need more doses of them until you like it!
Anyway, here’s one of the recipes I did with bitter gourd over the course of this Covid-19 season.
Bitter Gourd Tofu and Pork Soup Recipe
1 bitter gourd, cut in chunks
300 gram pork belly, cut into bit size chunks
1 block of soft tofu
1 inch ginger
a handful of salted vege (optional, you can replace with salt to taste)
boil pork belly for a couple minutes and remove from pot, throw away the scummy water
use a bigger pot, boil 4-5 bowls of water with everything except tofu for about an hour or so in low heat
add tofu just before serving
salt (optional) and pepper to taste
Comfort food especially on rainy days, I usually have it with steamed rice and some soya sauce + cili padi as condiment.
When I was young, we made it a point to have a soup dish in every meal, in retrospect, I guess that’s a great way to have kids having enough liquid in our diet?
Anyway, I remember that one of my favorites of such soup dishes were the salted fish bone tofu and pork soup. So when I was at Kota Kinabalu not too long ago, I made it a point to get myself some good quality whole kurau salted fish that includes the boney bits.
So here’s the recipe I got from mom.
salted fish bone (preferably ikan kurau)
a bulb of garlic, peeled
an inch of ginger, sliced
spring onion, cut into 2 inches length
pork slices, 300-500 gram
tofu, 2 blocks
2 liter of water
4-5 tablespoon cooking oil
soak fish bone for half an hour
fry garlic, ginger and fish bone till fragrant
add pork slices and brown the exterior
add water and bring to boil for at least half hour
add tofu for the last minute, add spring onion too
Yet another day of cooking at home, and today let’s look at one of my childhood favorites – salted vege soup with tofu and pork slices, one of the simplest traditional Chinese soup to prepare, and yet wholesome and fit for those rainy days.
salted vege (I used pickled mustard green, you can use others too)
soak salted vege for 30 minutes in water, remove after
boil salted vege, tomato, and pork slices in low heat for at least 30 minutes
add tofu in the last minute or two
season with salt (if it’s still not salty enough) and pepper
Now isn’t that simple?
For more of my kitchen creations, check out my recipes here.