Taucheo-Duck-Hedy-Khoo-TNP-The-New-Paper

Taucheo (Fermented Bean Paste) Duck

By The Weekly  

June 21, 2018

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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. 

Ingredients

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

Directions

1Heat oil in wok over medium-low heat.

2 Add ginger slices and fry for 2 mins until fragrant.

3Add duck and stir-fry for 10 mins.

4Add taucheo and stir thoroughly.

5Add lotus root and cook for another 5 mins.

6Add sugar and stir through.

7Pour in water.

8Stir through and simmer with wok covered for one hour over medium-low heat. Stir every 10 to 15 mins.

9Serve hot.

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

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