This recipe requires very little ingredients, but despite that, the taste you get in the end is fantastic. Taucheo, or fermented bean paste, is the main ingredient of this recipe while the crunchy lotus root abosrbs the flavours of dark and ginger.
- 150 ml cooking oil
- 120 g ginger, thinly sliced
- 1 whole duck (1.9 kg), cut into large pieces (about 7 cm by 7 cm)
- 3 tbsps (150 g) to 4 tbsps (200 g) taucheo (fermented bean paste)
- 550 g lotus root (two sections), cut into 1.5 cm-thick pieces.
- 1 tbsp sugar
- 1.2 litres water
Heat oil in wok over medium-low heat.
Add ginger slices and fry for 2 mins until fragrant.
Add duck and stir-fry for 10 mins.
Add taucheo and stir thoroughly.
Add lotus root and cook for another 5 mins.
Add sugar and stir through.
Pour in water.
Stir through and simmer with wok covered for one hour over medium-low heat. Stir every 10 to 15 mins.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper