Yam Duck Soup

Anybody seen this before...?

Well, this is our Malaysian Yam or aka Taro...There are many types of Yam come in all shapes and sizes. Old folks will say this is good for those suffering from heart disease or to control blood pressure level.

Anyway, I am capturing this old recipe that I had it when I was a kiddo. Another old species....my dad's old time favorite dish. 

In Hokkien, we called it "Or Ark T'ng"...if you pronounce it faster in Hokkien, it becomes...Crow Soup !!??? And if you translate it in English...Black Duck Soup.

Preparation: Yam (Skin and cut into chunks), Garlic, Ginger, Duck (blanched)

Heat oil, fry the Yam till golden brown and set aside. Separate wok with 1tbsp of oil, saute the garlic and ginger until fragrant. Pour in the water and bring to a boil.

In goes the duck and let it boil for 15mins before reducing the heat, let it simmer for 30mins. Add in the Yam and let it slowly cooked for another 1hr, or till the Yam is soft.

Season with salt and pepper to taste.

This is how my comfort food looks like...try this soup for a change ! 


Serving for 4 paxs

Ingredients

500g Yam, cut into chunks and fry

1kg Duck, blanched

30g Ginger, sliced

20g Garlic, sliced

1tbsp Salt, to taste

1tsp Pepper, to taste

1.5lit Water  

My Personal Best...Bak Kut Teh !

This is an interesting topic among Malaysian when you ask which Bak Kut Teh outlet is the best...and the next thing you know they start talking and talking non stop about their experienced where is their best outlet, why and what is so good. 

When you engage this conversation be prepare to xplore and eat ! I was talking to a Klang guy, and true enough he was describing his experience from Klang to Puchong, back to Sungai Way and up to Kepong...on and on. He is definitely a Bak Kut Teh expert, he eats Bak Kut Teh for breakfast, lunch and dinner at different places in a day. 

The next thing you know..."I come and fetch you at 7am this Sunday"...oops this is how fanatic they are.

This is his favorite Bak Kut Teh outlet Kedai Makanan Teck Seong at Jalan Batai Laut, Klang. I have been to the Teluk Pulai Bak Kut Teh just around the corner but never notice this place. That's because this place open at 6am and finished by 8am. That fast ! Check this out !...ain't that a beauty ?  

This is a classic place, always pack with regulars and the owner will reserved their favorite parts of the meat for the regulars. Standing instruction ! This is really an authentic Bak Kut Teh only meat with soup and a bowl of rice, nothing else. I was there for three consecutive Sundays and we seem to be hooked to this place till now...I say it's worth while trying out.
    

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Beware of getting hooked to this place... 

Salted Fish Bone Soup (Kiam Hu Kut T'ng)

Have you seen this soup lately...Hmm..another extinct species of Nyonya dish!   

If you are a fan of salted fish...you should love this

Preparation: Salted Fish Bone (normally use Kurau Fish) soaked in water for at least 10min, Tofu, Dried Shrimp, Spring Onion, Pork Belly, Ginger and Garlic

Heat up oil and deep fry the Salted Fish Bone till slightly golden brown. Drain and put aside.

With a tablespoon of the used oil, saute the garlic and ginger for 2min or till fragrant. Add it the Pork Belly and the Dried Shrimp. Stir fry for 2-3min.

Pour in the water and let it come to a boil. In goes the Salted Fish Bone and simmer for  few minutes before you gently throw in the tofu. Garnish with Spring Onion. 

Done ! simple and fast...if you like Salted Fish Bone you can also check out the recipe for Kiam Hu Kut Curry


Serving for 4paxs

Ingredients
200g Salted Kurau Fish Bone, soaked
1pc Tofu, cube
10g Garlic, chopped
30g Ginger, chopped finely 
100g Pork Belly, cut into strips
30g Dried Shrimp, soaked
1L Water
1/2cup Oil
1pc Spring Onion