chinese bbq

Thai Red Curry Duck

Chinese bbq duck, deboned

water

garlic,

(30 milliliters) ginger, chopped

(5 milliliters) black peppercorns

(120 milliliters) leeks, chopped

(120 milliliters) carrots, chopped

(30 milliliters) lemongrass, chopped

(480 milliliters) coconut milk

coconut cream

(45 milliliters) palm sugar, chopped

(45 milliliters) fish sauce

(480 milliliters) fresh pineapple, peeled and chopped into 1 inch pieces

(240 milliliters) cherry tomatoes, whole and scored

(60 milliliters) Thai basil leaves

eggplant,

(1.2L) Jasmine rice

Place duck bones in a stock pot with water, garlic, ginger, black peppercorns, leeks, carrots and lemongrass.

Bring to a simmer over medium heat, and cook for 2 hours.

Meanwhile, reduce coconut cream in a Dutch oven until oil starts to split.

Add curry paste and cook for 2-3 minutes.

Add coconut milk, fish sauce and palm sugar.

Bring to a simmer before adding the duck meat.

Cook for 15 minutes, then add eggplant, pineapple, cherry tomatoes and lychee.

Cook for 15-20 minutes or until pineapple and eggplant are tender.

Add basil leaves, and finish cooking for 2 minutes.

Remove from heat and serve portions with a side of rice.

Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year

Char siu (Chinese BBQ pork)

rindless pork belly

garlic cloves, finely chopped

ginger,

tbsp tomato ketchup

hoisin sauce

tbsp golden caster sugar

tbsp dark soy sauce

tbsp rice vinegar

sunflower oil

carrot & mooli (see 'Goes well with')

spring onion, thinly sliced on the diagonal

mayonnaise

Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.

Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.

Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

Sous Vide Cantonese Roast Duck (Pipa Duck)

Whole Duck

Scallion

Ginger

Garlic (smashed)

Star Anise

pcs Chinese Fermented Red Bean Curd

tbsp Maltose

tbsp Rose Wine

tbsp Soy Sauce

tbsp Oyster Sauce

tbsp Dark Soy Sauce

tsp Five Spice Powder

¼ tsp White Pepper

Sugar

tbsp Red Vinegar

Salt

tbsp Hoisin SauceSet sous vide to 150F (65.5C).

Set sous vide to 150F (65.5C).

Remove any innards from the duck cavity. Chop off the flat, and tip of the wing. Save these for the future.

Set duck on cutting board breast side up. Cut through between the two duck breast to separate.

Lay it out flat, bone side up. Trim any extra fat and slice around the chest bone to help flatten.

Flip over (bone side down), and flatten as much as possible by pressing down and cracking the bones.

In a mixing bowl, mash up the fermented tofu. Stir rose wine, soy sauce, oyster sauce, dark soy, five spice powder, white pepper, and sugar until well combined.

Warm up maltose in the microwave so it’s easier to work with in 5 second intervals. Stir in maltose.

Brush marinade generously all over the duck.

Place duck in an expandable vacuum bag with the skin side on the smooth side of the bag.

Add the aromatics (scallions, ginger, garlic, star anise into the bag on the bone side)

Pour in the rest of the sauce over top of skin side.

Sous vide for 12 hours.

Once time is up, remove duck from the water bath and thoroughly dry the bird. Careful not to break the skin or wipe off too much of the marinade.

On the bone side brush equal parts oyster sauce and hoisin sauce (about 1 tablespoon each).

Place duck, skin side up, onto a wire rack atop a baking sheet. 

Generously salt the skin side of the duck

Warm maltose in the microwave in 5 second increments until easy to stir. Mix with red vinegar.

Brush liberally onto the duck skin, making sure that the liquid doesn’t pool on the skin.

Place in the fridge uncovered overnight, or until skin is completely dry.

Warm oven to 400F (205C).

Place duck into the oven until a nice deep mahogany color, approximately 30 mins. At this point, the duck will also be heated through.

(Optional) Heat oil in a wok. Hold duck over the oil in a spider strainer. Carefully ladle oil over the skin until desired color is reached and skin is crispy. Careful not to the bubble the skin.

Char Siu Fried Rice, is full of sweet, salty, and spicy flavors! Made with char siu, also known as Chinese BBQ pork, white rice, and plenty of seasonings, sauces, and other aromatics, it’s a restaurant-quality meal that’s so easy to make.

Char Siu Fried Rice

cooking oil

char siu (thinly

onion (finely diced)

garlic (finely diced)

ginger (finely minced)

white rice (cooked)

shoyu

oyster sauce

sesame oil

eggs

salt

pepper

green onion (thinly sliced)

Set a large wok or pan over medium high heat. Add cooking oil of choice and char siu. Cook until the char siu has heated through.

Then add onions. Cook until fragrant. Next add garlic and ginger. Continue cooking until the onions have become translucent.

Add the rice to the wok and stir to combine.

Next drizzle over shoyu, oyster sauce, and sesame oil. Mix until well combined.

Create a well in the center of the rice. Add eggs to a small bowl along with salt and pepper. Whisk to combine and pour into the well in the rice. Scramble eggs to your preference and cook through.

Then mix eggs into the rice. Top with green onions. Toss until just combined. Serve hot and ENJOY!

https://www.youtube.com/watch?v=dYLaw6iLIfE

Char Siu Fried Rice, is full of sweet, salty, and spicy flavors! it’s a restaurant-quality meal that’s so easy to make.
⬇️⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️⬇️ 
Find recipe details at https://bit.ly/char-siu-fried-rice

How to make char siu pork https://bit.ly/char-siu-pork
Hexclad wok https://amzn.to/3C6bqLF

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Char Siu Fried Rice Recipe
Ingredients:
1 tablespoon cooking oil of choice https://amzn.to/3g47p2w
1 pound char siu, thinly sliced into bite sized pieces
1 small onion, finely diced
3 cloves garlic https://amzn.to/3DuWsyo
1 inch ginger, finely minced
4 cups cooked white rice https://amzn.to/3vnXk4i
3 tablespoons shoyu https://amzn.to/3VFNBSN
2 tablespoons oyster sauce https://amzn.to/3s6Tkn5
1 teaspoon sesame oil https://amzn.to/3C6v2iC
2 eggs
¼ teaspoon salt https://amzn.to/3SJpZKm
¼ teaspoon pepper https://amzn.to/3E3SRaZ
3 stalks green onion, thinly sliced

Directions:
1. Set a large wok or pan over medium high heat. Add cooking oil of choice and char siu. Cook until the char siu has heated through.
2. Then add onions. Cook until fragrant. Next add garlic and ginger. Continue cooking until the onions have become translucent.
3. Add the rice to the wok and stir to combine. 
4. Next drizzle over shoyu, oyster sauce, and sesame oil. Mix until well combined.
5. Create a well in the center of the rice. Add eggs to a small bowl along with salt and pepper. Whisk to combine and pour into the well in the rice. Scramble eggs to your preference and cook through.
Then mix eggs into the rice. Top with green onions. Toss until just combined. Serve hot and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #charsiu #friedrice 

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Better than take out CHAR SIU FRIED RICE

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Thai Red Curry Duck

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Top 4 chinese bbq recipes from across the web

The most viewed chinese bbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Red Curry Duck

Char siu (Chinese BBQ pork)

Sous Vide Cantonese Roast Duck (Pip...

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The most viewed chinese bbq recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine