Slow-grilled Duck Breast

Marinade the breast overnight with honey, olive oil, crushed garlic, salt and pepper, and rosemary
Grill the breast at about 110degreecelcius for 1hour(supposedly use tea-smoke pouch to smoke it but duno where to find)
Let the breast to cool to allow it to distribute the juice evenly after cooking.
Slice em up thickly.
Serve with sweet sauces like peach/mango accompaniments.

If you want crispy skin, pan fry it skin down until golden brown(dont need to add oil since the fat of the duck will cook itself ^^ and save the duck fat for roasting potatoes )
Then chug it into the oven and grill for 6minutes at 190C(depending on the doneness you desire)

The problem with it is it is still tough and rough eventhough it is about medium doneness. I can't seem to do it like the chefs where the meat is so smooth and tender.
Could it be due to the type of duck used?

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Wow ..if im not wrong i think u got this receipe from the "licence to Grill" cook show in Asian Food Channel.... coz today i saw the guy made the same dish !

This post has been edited by devil'z070: Apr 17 2010, 04:10 AM

most probably its the type of duck.. as far as i know.. malaysian kampung ducks have pretty tough meat XD ... best for making dark sauce duck

[quote=devil'z070,Apr 17 2010, 04:09 AM]
Slow-grilled Duck Breast

Marinade the breast overnight with honey, olive oil, crushed garlic, salt and pepper, and rosemary
Grill the breast at about 110degreecelcius for 1hour(supposedly use tea-smoke pouch to smoke it but duno where to find)
Let the breast to cool to allow it to distribute the juice evenly after cooking.
Slice em up thickly.
Serve with sweet sauces like peach/mango accompaniments.

If you want crispy skin, pan fry it skin down until golden brown(dont need to add oil since the fat of the duck will cook itself ^^ and save the duck fat for roasting potatoes )
Then chug it into the oven and grill for 6minutes at 190C(depending on the doneness you desire)

The problem with it is it is still tough and rough eventhough it is about medium doneness. I can't seem to do it like the chefs where the meat is so smooth and tender.
Could it be due to the type of duck used?

[/quote]
===================================
Wow ..if im not wrong i think u got this receipe from the "licence to Grill" cook show in Asian Food Channel.... coz today i saw the guy made the same dish !

[/quote]

ahaha you also watch that show? but mine different la..he uses real grill i use oven..tak sama. No char marks...suckssss

[quote=devil'z070,Apr 17 2010, 04:09 AM]
Slow-grilled Duck Breast

Marinade the breast overnight with honey, olive oil, crushed garlic, salt and pepper, and rosemary
Grill the breast at about 110degreecelcius for 1hour(supposedly use tea-smoke pouch to smoke it but duno where to find)
Let the breast to cool to allow it to distribute the juice evenly after cooking.
Slice em up thickly.
Serve with sweet sauces like peach/mango accompaniments.

If you want crispy skin, pan fry it skin down until golden brown(dont need to add oil since the fat of the duck will cook itself ^^ and save the duck fat for roasting potatoes )
Then chug it into the oven and grill for 6minutes at 190C(depending on the doneness you desire)

The problem with it is it is still tough and rough eventhough it is about medium doneness. I can't seem to do it like the chefs where the meat is so smooth and tender.
Could it be due to the type of duck used?

[/quote]
===================================
Wow ..if im not wrong i think u got this receipe from the "licence to Grill" cook show in Asian Food Channel.... coz today i saw the guy made the same dish !

[/quote]
if you want tender meat you got to cook it longer , cook it at 90 degree for 4hours . make sure u submerge it into the duck's fat itself . this method is to make duck confit lol . before you put it into the oven , slice some garlic and bruised some thyme or any other aromatics into the fats.

It's been rather quiet....... Here to share the soy sauce chicken recipe Made it for casual dinner party tonight.

Ingredients
1. Spring onion
2. Ginger
3. Light soy sauce
4. Dark soy sauce
5. Brown sugar
6. Rose wine
7. Water



Place everything in the cooking wok/deep sauce pan, let it boil for 45 minutes. Avoid stirring if possible.



Done, enjoy

Wah that Soy Sauce chicken looks yummy *drool*

Anyway I tried to cook up a beef stew last night! Main problem is the meat was tender but dry. Any ideas why and how to un-dry? It was basically just brown beef in pan, then dump everything else in + half bottle of wine + a bit of stock then simmer for half an hour.


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thanks

Your stew looks great too ! There are few reasons why meat could go dry, commonest are,

1. Meat has been seasoned with salt prior to browning
2. High heat while cooking, therefore slow cooking for hours is the best
3. Cut of meat, has too little fats. Although in making stew, we tend to use tough leanest meat

Hope this helps

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Added on April 25, 2010, 3:16 pmSimple version of egg & prawn fried rice. Definitely healthy.

Ingredients
1. Boiled rice, let it cool and mixes two egg yolks in it to give the so-called "golden appearance"
2. Prawns
3. Eggs
4. Spring onion
5. Garlic
6. Salt to taste
7. Oil - minimal



Fry the garlic and spring onion with 1tbsp of oil



Add the prawns + eggs mixture. Fry up until the prawns nearly cook, then pour in the rice



Seasoned with salt, and it's ready to serve !



This post has been edited by panda00: Apr 25 2010, 03:18 PM

Deodarant

Did you marinade your beef? The last time I made stew, I marinated my beef and coated it with flour to seal the taste. It worked.

Panda00

The fried rice looks good! The soy sauce chicken, do you just let the sauce dry itself out? The end product seems to have thick gravy?

Also, I'm surprised you use salt instead of soy sauce for the fried rice?

This post has been edited by Geminist: Apr 25 2010, 04:34 PM

Hey Geminist ! Yeah, let the sauce reduce on its own. It's overdone this time for various reasons ! I was cooking other dishes too ! it wasn't gravy actually, it is something, err.... similar to the sauce you use for chicken rice ? It's more like, err..glazing

Yes.. salt is more than enough to season and flavour, hence the healthier version !

hmm, the fried rice seems nice. but adding salt like this, the end results will be having chunks of salt in the rice.

lol, never used fine salt before?

err....just use usual salt instead of rock sea salt. After adding salt, stir and ensure flavour's there. And I know majority would prefer soy-sauce however the original egg fried rice....would just use salt, not even sesame oil This is just my version of fried rice, one can always modify to suit one's palate

small note: using soy sauce actually would risk burning the rice, in addition...resulting in chunks.....because it all sticks ........that's my experience......

This post has been edited by panda00: Apr 26 2010, 12:52 AM

Oh, I've not had problems with soy sauce before and I actually prefer the taste it brings when mixed into rice.

The chicken, what I meant was like a sticky/dry and thick sauce. I guess it must be the sugar that gives it that sort of texture? I think I still have some brown sugar left so I might give this a try some time!

soya sos easier to fry lor

if salt sked uneven

Belacan Fried Rice



Ingredients

2 cups cold cooked rice

3 eggs

2 red chillies

4 shallots

4 cloves garlic Cabbage Handful of chopped long beans Chicken fillet Seafood Tofu Half a carrot Handful of frozen peas

1 tbsp belacan paste (shrimp paste)

Seasoning (combine in a bowl):

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tsp chicken stock granules

1 tsp pepper

1/2 tsp sugar

Method

In a wok, pour in eggs and fry until properly cooked. Dish out and put aside.

Add oil and saute the shallots, garlic and chillies. Fry until fragrant. Put in frozen peas and chicken and fry until color changes. Add in the chopped cabbage, carrots, seafood tofu and beans and fry for another 3 minutes. Add in the shrimp paste. Stir in the rice and mix well. Put in the seasoning and add in a bit of water to make the rice moist. Fry until everyhing is mixed. Add in salt, pepper and more shrimp paste to suit your taste.

Serve!

wow...all cooking fried rice~~~~
belacan fried rice looks yummy,but why need to add water? Isn't that would make the rice sticky?
and also, the shrimp paste don't need to tumis until fragrant before adding wet ingredients?

at home we use belacan granules, coz it's easier...no need tumis or roasted beforehand

This post has been edited by samantha88: May 1 2010, 02:27 PM

This is the ice cream i made last week, but have no time to load into the PC.
This is the first time i'm trying, i googled for recipe & most of it contain egg yolk (my aunt no take egg), and also required an ice cream maker
So in the end...i just gave up following the recipe...i simply hantam on my own.



Ice Cream



Ingredients:
A. Greentea: 250ml thick cream, 500ml low fat milk, 3 sachets (2g each) greentea powder, 3tbsp icing sugar
B.Passionfruit: pulp of 3 fully ripen passionfruits, 250ml thick cream, 500ml low fat milk, 3tbsp icing sugar







1. Blend the passionfruit pulp till fine. Dissolve the greentea powder with very little hot water, and set aside.







2. Mix sugar and cream until smooth, add milk and paasionfruit/greentea, mix well. Put in the feezer and let it set.







3. When the mixture is about 70% set, take it out and beat it with a electronic beater. Then put it back to the freezer. Repeat the steps 3 times.
(that's why it's better to have a ice cream maker, save up a lot of time and work T_T)







4. The ice creams are set, after the 3rd freeze-beat-freeze.









Result:




Decorated with butter cookie for passionfruit i/c, and a bed of red bean for greentea i/c
read bean paste: canned red kidney bean, mashed.



N/B:
1. The passionfruit is a lot creamier than the greentea, i have no idea why, i put exactly the same amount of cream & milk for both. Maybe next time I'll try it with whole milk instead of skim.

2.And also the greentea is not strong enough, maybe i should ad 5 sachets instead of 3.

This post has been edited by samantha88: May 1 2010, 03:00 PM

wow, the ice cream texture turns out fantastic ! How I wish I could do that, although I'm sort of person would pay for a tub than making one myself !

Fried rice the easiest, hehe. Can use a few sprinkle of water just to make it moist. You can skip it if you don't want. I'm using the shrimp paste so no need to do all that. I tried looking for granules but couldn't find it- may I know where you got it from??

Btw, your ice-cream looks delicious. Tabik you for having the patience and passion to make it, hehe. Looks very professional!

Mum is going to China on business tomorrow, so tonight I did an early Mother's Day celebration by roasting a chicken!

Nothing complicated, just rub salt & pepper on the skin, open a can of beer, drink half and sumbat the can into the cavity, and roast in the oven.

When done drain drippings into a sauce pan, add wine and reduce for the gravy.


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