Memories in the Cooking

I always love Chinese Roasted Duck. My favourite part is the crispy duck skin. I once tried roasting a whole duck and almost set my whole oven on fire and smoked the whole home! Here is my attempt at a smaller scale with some easy steps.  Ingredients: - 2 tablespoons of honey  - 1 tablespoon of oyster sauce  - 1/2 teaspoon of five-spice powder  - 1/2 teaspoon of white pepper powder  - 1 tablespoon of white vinegar  - 2 duck legs (can replace with 2 duck breasts) Procedures: 1) Mix 1 tablespoon of honey, oyster sauce, five-spice powder and white pepper powder to form a paste. 2) Rub it on the meat-side of the duck.  3) Pat dry the skin side of the duck. Place it on a tray, uncovered. Let it marinate in the fridge for a few hours or overnight.  4) Roast the duck in oven or air-fryer at 160 degree celsius for 20 minutes.  5) Mix 1 tablespoon of honey with 1 tablespoon of white vinegar.  6) Brush it on the duck skin. 7) Roast it for another 5 minutes at 200 degree celsius until the skin is

Durian Pengat is a crowd-pleaser at the National Day dinner party. It is not surprising considering how much Singaporeans love the fruit. Ingredients: - durian flesh of 2 Mao Shan Wang  - 200g of whipped cream  - 250g of coconut milk  - 50g of gula melaka  - half a cup of pandan juice/1 teaspoon of pandan paste  Procedures:  1) Heat up coconut milk and pandan juice. Melt shaved gula melaka. Mix well.  2) Whip cream until firm. Add durian flesh and coconut milk mixture. Mix well.  3) Chill mixture in a fridge. Serve. 

One perk of being a teacher is that I learn new things all the time. Last week, I brought my students to learn kaya-making. Even though, every student's kaya looked different from each other, they were all successful attempts. Just like even though everyone is different, we can all be successful in their own way. Today, I tried making kaya at home. With 25 minutes of continuous stirring, I must say kaya-making definitely develops one's patience.  Ingredients: - 3 egg yokes  - 120g gula melaka  - 200 ml of coconut milk  - 50 ml of pandan juice (blended from 100g of pandan leaves)  - pandan paste  Procedures: - Blend 100g of pandan leaves with half a cup of water to get about 50g of pandan juice. Add a little pandan paste for a brighter colour.  - Chop gula melaka into small pieces.  - Add pandan juice, coconut milk amd gula melaka into a sauce pan. Heat the mixture to melt the gula melaka.  - Beat the egg yokes. Pour a ladle of the heated mixture int