Memories in the Cooking

This is a cheat-version of Cantonese Roast Duck or Peking Duck. The marinate is asian but the cooking method is not.  Ingredients: - 1 duck breast (cut into 2 halves) - 2 tablespoons of light soya sauce  - 2 tablespoons of huatiao wine  - 1 teaspoon of five spice powder  Procedures: 1) Marinate duck breast with light soya sauce, huatiao wine and five spice powder overnight. 2) Pat dry the duck breast. Score the skin.  3) Place the duck breast, skin-side down, on a frying pan. Let it cook for 5 minutes until the duck fat is rendered and the duck skin is brown and crispy.  4) Turn it over to the other side and pan-fry for 5 minutes.  5) Let the duck breast rest and then slice it.  6) Eat the duck with wrap, hoisin sauce, shredded cucumber, carrots and spring onions. 

I love Dang Gui. I like the Dang Gui Roasted Duck from Dian Xiao Er. However, I am not very keen to make roasted duck after my last attempt which made the oven really oily. So, I decided to make a stew version instead - Dang Gui Black Fungus Duck. Ingredients:  - duck pieces  - 10 pieces of black fungus - 10 pieces of dried mushrooms  - 1 handful of wolfberries  - 1 handful of red dates  - 4 pieces of Dang Gui  - 2 tablespoons of oyster sauce  - 1 tablespoon of Chinese wine  - 1 tabelspoon of light soya sauce  Procedures: 1) Soak black fungus and dried mushrooms and cut them into smaller pieces.  2) Place the 2 duck pieces in a frying pan, skin-side down. Let it cook for about 5 to 10 minutes until the duck fat is rendered and the skin is brown.  3) Drain the duck fat away.  4) Add oyster sauce, light soya sauce and 1 cup of water to the duck.  4) Add red dates, wolfberries, fungus, mushrooms and Dang Gui to the pan and let it simmer for 15 minutes. 

Saba is an oily fish that gives a creamy texture. This recipe is so easy that you can serve dinner in less than 30 mins.  Ingredients: - 5 halves of Saba  - 1 stalk of spring onions, shred lengthwise  - half a tablespoon of miso paste, dissolve in one cup of water  Procedures: 1) Add a little vegetable oil in a frying pan. Pan fry the saba fish, skin down first. Then flip it over to fry the other side.  2) Add miso paste dissolved in water. Let it simmer for a while.  3) Serve and garnish with spring onions. 

This is a 10-minute yummy dish that one can cook during the weekday.  Ingredients: - 400g of Iberico Pork Shabu  - 2-3 cloves of garlic, minced  - 1 tablespoon of minced beanpaste  - 1 teaspoon of chinese cooking wine  - 1 teaspoon of dark soya sauce - 2 teaspoons of sugar - pepper  - 1 bunch of parsley, chopped Procedures: 1) In a frying pan, add beanpaste, sugar, garlic, chinese cooking wine, dark soya sauce and half a bowl of water. Let it cook until it thickens.  2) Add Iberico Pork and cook until brown.  3) Add parsley and mix well. Serve.