Bye Bye Maritime World

We had a farewell party on a tanker ship! (The Artist on the most left)

*greener pasture*

Thanks for the delicious meal !

A big Kiss to everyone! As a Thanks for these years in KASI~ I will miss you all

Soya Braised Duck

How Lucky am I ! my aunt shares her 'secret recipe' with me! (Giggle) Thank you so much to Kylie's mum! This is my favourite home-cooked braised duck so far , is even better than some of those selling in the stall!

I am unable to provide the exact measurement of the ingredients used, well, even you get me to cook pasta, i dont really measure everything so detail! just throw in everything ! u get what i mean?

Ingredients

[Marinate overnight]

salt & pepper

3 Tablespoon five-spice powder

[raw duck]

1 raw duck, ( mum bought me 3kg!)

[spice]

7-8 shallot, minced

2-3 slices ginger , minced( Use galangal if you want)

1 stick cinnamon

2 starnise

4 -5 Tablespoon cooking oil

[sauce] - based on estimation!

3 T light soya

2 T dark soya

some sugar to taste

water , enough to cover 3/4 of the duck

1) Clean the duck, use fork to poke holes on the duck body. Marinate by rubbing salt & pepper, and five spice powder on it and inside the stomach! can even put more seasoning inside the stomach. Marinate Overnight for better result. Next Day, before cook, remember to chop its head, butt and nails!

2) Prepare the shallot, ginger, and garlic. Heat up the wok with oil.

3) Fry the starnise , cinnamon roll and ginger for 2 mins.

4) Stir in garlic and shallot now, and keep frying until fragrant. - 3 mins

5) Pour some water on the work , add in light soya and dark soya and let it simmer for 5 mins. ( remember not to make the sauce too salty! just have some ' brown' colour is enough, as our duck has been marinated with salts!

6) Put the duck in, make sure the water can cover 75% of the duck, if not enough, add more.. turn to high heat until the water is boiling for 10 mins. In between overturn the duck and continue boil.

7) Slowly turn to medium heat, cover with Lid . Simmer for 1.5 hours standard, or up to 1 hour 45 mins. We cook for 2 hours. ( Occasionally open the lid and turn the duck , to avoid sticking the bottom wok or burnt)

8) When the duck is cooked, take it out from wok, and let it cool aside before you hold the duck to chop! Dont throw the sauce! Heat up the wok, let the sauce slightly thicken itself. Then Drizzle the sauce on the duck and serve! :D

The main spices that make the duck so flavorful!

After marinate for overnite.. a 3kg duck. Remove its Head, Bottom and chop off the nails!

Heat up oil, fry the ginger, cinnamon stick and starnise

Throw in shallot and garlic

Pour in enough water

dark soya

light soya

Let it boil for few minutes before drop the duck in

Turn on high heat and boil for a while before close lid and simmer

One hour later ....

Almost ready!

Drizzle the sauce on it and serve !

Cheese, pear & kiwi fruit salad

I am leaving my current company very soon. I still remember the day I prepared my resignation letter, so much tears I cried, so much pain I felt, at that moment, so...so much I didn't want to do this. I strongly believe I must move-forward, I must give a try, Chinese says, if you never try, you'll never know.

Ah so I tried out this recipe. The balsamic vinegar added were slightly too acidity. I might mix in some honey as suggested by pug next time.

Ingredients

3 kiwi fruit, peeled, cut cubes

2 pears, cut cubes (rinse with salt water/lemon water to prevent brownish)

200 g edam cheese / cheedar cheese, cut cubes

3 cups mixed salad

1/4 cup golden sultanas

Dressing

1/3 cup olive oil

3 T balsamic vinegar

salt & freshly ground black pepper.

1. Prepare the salad, combine all ingredients in a bowl.

2. In a separate bowl, whisk in the oil & vinegar.

3. Drizzle the dressing over the salad, toss well .