Peking Duck (北京烤鸭)

Roasted and socked in special flavour wild bird dish with hundreds years of history

National dish of China ( North Eastern region), popularised during the 13th century in Hangzhou. 

Ingredients : 

  • 1 duck – about 2.5kg/5.5lb
  • 2 tablespoon fine salt
For the syrup
 
  • 2 tablespoon maltose – see note 1
  • 120 ml hot water – about ½ cup
  • teaspoon vinegar – see note 2

For the stuffing

  • 2 stalks scallions
  • 1 head garlic
  • 2 apples – quartered
  • 4 star anise
  • 4 bay leaves
  • 2 pieces cassia cinnamon
  • For the sauce
  • 3 tablespoon sweet bean sauce (Tian Mian Jiang/甜面酱) – see note 3
  • 1 teaspoon sugar

Recipe : 

  • Season the Duck (remove any moisture then add salt all over)
  • Leave it to rest for an 1 hour over a wire rack inside a tray
  • Tighten the duck skin by boiling some water in the kettle then gently pour it over the entire duck skin ( flip over and do the other side)
  • Remove remaining ends of the feathers with a pair of tweezers if you see any
  • Coat the skin with syrup – maltose (Mai Ya Tang/麦芽糖)(Chinese cuisine): sticky consistency – milder sweetness than sugar or honey, gives food a much glossier look. Use hot water to soften and dilute maltose (syrup) and add a small amount of vinegar (any type). Evenly brush one layer over the entire duck skin
  • Leave to dry in the fridge for 1 hour then brush another layer with the same syrup + bit of hot water + pinch of vinegar
  • Air dry the Duck. Reduces the moisture in the skin to bring that crispy texture up when roasting: Rest the duck (over a rack and inside a tray) in the fridge without any cover. Keep it there for 1 day or 2 days (24 to 48 hours)
Alternatively, to cut down this ‘crispiness’ process blow the cool air at the duck with a fan if available. 
  • Roast the duck – take the birdie out of the fridge where it was soaking in syrup and let it rest at least an 1 hour before roasting
  • Time to stuff the cavity of the duck(inside the duck) with apples, scallions, garlic, star anise, cassia cinnamon and bay leaves – all would give that special texture and flavour to the dish (seal the openings of the duck with toothpicks or skewers if needed) 
  • Now roasting :if using a fan-assisted oven (convection oven) ,preheat it at 200°C/390°F. If using a conventional oven, increase the temperature to 220°C/425°F
  • Placing the duck with its breast side facing up, on the middle rack of the oven. Remember to put a large tray at the bottom of the oven to collect any dripping fat while cooking. Leave to roast for 15 minutes
  • In the second stage of roasting, reduce the oven temperature to 180°C/350°F (or 200°C/390°F if using a conventional oven). Cover the tip of the wings and the end of the legs with aluminium foil to prevent it from burning. Continue cooking for another 60 minutes or so
  • Recommended way to check the doneness is to use an instant-read meat thermometer – tip into the inner thigh area near the breast and if temperature reaches 74C°/165F°, the duck is fully cooked but if you don’t have that tool then do like I usually do – seeing that crispy caramelised desired outside look while inside part isn’t cooked yet, turn off the fan of the oven and loosely cover the top of the duck with aluminium foil. Continue cooking for a little longer. This prevents over-browning
  • Its DONE ! Then take it off the oven and leave it for about 15 min before serving – slicing the meat into a small pieces.
 
After roasting you might have a smoky kitchen (from the oven once you open it) so remember to ventilate the room

More info here

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Beef Soup

Delicious soup with ground beef on the top seasoned with herbs and vegetables

National dish of Hong Kong and also of Taiwan (Taiwanese beef noodle soup) 

Ingredients : 

  • crushed yellow bean sauce
  • 1 tsb toasted sesame oil
  • 1/2 tbsp vegetable oil
  • 250g beef
  •  85 -100 g broccoli 
  • 120 g wheat noodles. Thin rice noodles as a gluten-free alternative)

 

For Soup: 

 

  • 230 g beef (lean nice to cut pieces)
  • 900ml ready-made fresh beef stock or can do it by yourself – in 900ml of water boil roasted beef bones and trimmings, along with vegetables, water, and herbs
  • 2 small onions or 1 big onion, finely diced
  • 2 whole star anise
  • 1 black cardamom pod
  • 1/2 Chinese five-spice powder
  • 1 tsb ginger paste, or 2.5cm piece of fresh root ginger, finely chopped
  • 2 garlic cloves, crushed and chopped
  • sea salt/salt to your taste
  • 1/2 or less finely ground black pepper 
  • 1 tbsp crushed yellow bean sauce
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Recipe : 

  • Heat a medium saucepan (medium–high heat), brown the minced beef (if using)
  • Add all the other soup ingredients except the water or stock
  • Keep stirring for 2–3 minutes, add the water (or stock, if using)
  • Cover the pan with a lid and leave to simmer over a low heat for about 20 minutes
  • Mix together the yellow bean sauce and toasted sesame oil on a plate
  • Get the steak on the plate and thoroughly rub the marinade all over to put it away for a few minutes
  • Heat a wok (over a high heat) add the vegetable oil.
  • Pan-fry the steak for about 3 minutes on each side (medium cooked method), pan- fry for a bit longer if you like your beef  ‘well-done’ but if you into juicy texture then cook it for up to 2 minutes each side.
  • When steak is cooked put it on a chopping board, cover it with foil and let it rest for sometime
  • Roast Goose, Curry Fishballs, Beef Noodle soup
  • Get busy with another medium saucepan on the hob and half-fill with boiling water
  • Add the broccoli and boil for 1 – 2 min
  • Add the dried noodles and simmer for another min
  • Drain and divide the broccoli and noodles between two large, deep soup bowls
  • With a fine sieve, strain the soup broth as you pour it over the noodles in each bowl
  • Slice the steak into strips to layer it on top of the noodle soup
  • Garnish with spring onion and fresh coriander
  • Ready! Now you can serve with a small pot of red chilli oil on the side for drizzling (Hong Kong style Beef Soup) 
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Gaeng Kari

Spicy, sweet or sour yellow curry with vegetables, cashew nuts, meat, seafood or tofu served with fragrant rice

 
Different variety of this exist:
Gaeng Khiao Wan (green sweet curry)
Gaeng Phaed (Red Curry) and
Gaeng Massamam (mild, with potatoes)

National dish of Thailand

Ingredients : 

  • 1 piece (5cm or smaller) galangal root or ginger, peeled and sliced
  • 1 stem fresh lemongrass , thinly sliced
  • 2 shallots , chopped any style
  • 3-4 cloves garlic , crushed
  • 1 bunch fresh cilantro , finely chopped
  • 1 (2-inch or 5 cm) piece fresh turmeric root , peeled and cut
  • 2 Thai red peppers, sliced
  • 4 kaffir lime leaves , finely chopped
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon clove
  • ½ teaspoon cinnamon
  • ¼ teaspoon chili powder
  • 2 teaspoons Thai shrimp paste (optional)
  • 2 teaspoons coconut sugar ( could use an alternative)
  • 2 teaspoons fish sauce (optional) 
  • 2 teaspoons coconut milk
  • 2 teaspoons vegetable oil
 
  • Extra virgin olive oil

  • For chicken

    • 1 whole chicken , cut/chopped into pieces
    • 1 cup coconut milk
    • 2 lb small white potatoes , peeled and halved
    • 1 large onion , sliced
    • 3 tablespoons yellow curry paste
    • 2 teaspoons fish sauce (optional)
    • ½ cup coconut cream
    • 2 tablespoons coconut sugar(alternative could be used)
    • ¾ cup water
    • 1 red chili pepper , thinly sliced ​
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Recipe : 

Chicken

  • Pour half of the coconut milk and half of the water into a pot and bring it to a boil over medium-low heat, stirring to prevent it from sticking.
  • Add the curry paste. Cook for about 3 minutes over medium-low heat, while stirring frequently.
  • Add coconut sugar and fish sauce. Stir until the sugar dissolves, then add the chicken pieces. Cover and cook on each side for about 5 minutes over high heat.
  • Reduce heat to medium/low and cook chicken for about 30 minutes.
  • When the chicken is a little colored and it is well cooked, add the other half of the coconut milk and water. Bring to a boil, then add the potatoes and onion. Add a little water if necessary to barely cover the ingredients.
  • Cook for about 10 minutes then add the coconut cream and chilies and cook for 15 more minutes or until the potatoes are tender.
  • Serve warm with steamed rice.
  • Using a mortar and pestle, pound all the ingredients by introducing them one by one, starting with the hardest and working gently until you get a thin dark yellow paste. Alternatively, you can use a food processor.

 

Yellow and Green curry,

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“salty-sweet” national dish garnished with cilantro of modern Taiwan. 

Ingredients : 

Minchi /minchee (免治)

Ground beef or pork seasoned with soy sauce and molasses with a fried egg on top

National dish of Macao 

Ingredients : 

  • Ground meat (300g beef and 300g pork, or mix them both. Alternatively choose turkey, chicken)
  • 1 big potato (any kind except waxy-type of potatoes. They aren’t good for potato hash) – cubed and sliced. 
  • 3 onions (any kind) 
  • Garlic minced (4 cloves or less)
  • Bay leaves (Indonesian dried bay leaves (daun salam) or your off your taste)

Sauce/ seasoning:

yeah sauce will take some of your time but easy to make…
  • 2 tbsp light soy sauce
  • 1 tbsp of dark soy sauce (less salty, sweeter and thicker)
  • 1 tbsp Worcestershire sauce(If you can find it) (umami and molasses aroma to the dish)
  • 2 tsp curry powder or cumin powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground white pepper
  • 1/2 tsp brown sugar (would give a deeper molasses aroma)
  • 1/2 tsp cinnamon
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Recipe : 

  • In a small bowl combine and mix all sauce ingredients. Set it aside
  • Pour some olive oil to the wok then cook cubed potatoes under 200 C (10 min) …some advise 20 min of cooking but have pause after 10 min. 
  • Once potatoes look crispy on outside, remove from wok then set it aside
  • In the same wok sauté the shallots and garlic. Cook till its fragrant ( 3 min on low heat). Note: you can do this step before cooking the potatoes.
  • Add the minced pork, minced beef, and bay leaves. Cook until the meat is lightly browned.
  • Add the sauce then mix it well, continue to mix until meat is fully cooked
  • Voila! Stir in the cooked potatoes, turn off the heat then serve! 

 

SERVE: with rice, fired egg…

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bulgogi

‘Fire meat’ or marinated beef grilled with onions and garlic.

Some choices that you might like:

 

Bibimbap
Red rice cakes (tteokbokki)
Bulgogi
Korean stew (jjigae)
Jajangmyeon
Samgyeopsal
Korean fried chicken (lots of recipes)
Pyongyang Cold Noodles

National Korean Dish 

Succulent, juicy beef, bulgogi is one of the most popular Korean 

Ingredients : 

  • 900 g (2 lb) beef sirloin or rib eye , sliced  (1/8-inch thick)
  • 1 Asian leek or 3 green onion, sliced

to marinade 

  • 1/2 or half of Asian pear(sweet apple alternative), peeled and diced
  • 1/4-1/2 kiwi, peeled and diced
  • 1/2 large onion , diced
  • 4 cloves garlic
  • 5 tbsp soy sauce
  • 1 tbsp Korean soup soy sauce (gukganjang)
  • 2-3 tbsp light brown sugar
  • 2 tbsp sweet rice wine (mirim)
  • 2 tbsp Korean plum extract (maeshil cheong), but yeah its optional
  • 1/2 tsp black pepper
  • 1 tbsp sesame oil
  • 2 tsp toasted sesame seeds
 
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Recipe:

TO MARINATE BEEF

  • Put pear, kiwi, onion, and garlic in a blender and blend it until very smooth
  • Pour the onion/fruit puree into a large shallow pan. Add soy sauce, Korean soup soy sauce, brown sugar, rice wine, Korean plum extract (if using), pepper and sesame oil; mix well. If making this marinade sauce ahead keep it in the refrigerator for up to 1 week.
  • Dab the beef with a paper towel to wipe out extra liquid on the package if there’s any
  • Separate the beef slices and add them to the marinade sauce. Mix everything. Cover and marinate for 1 hour or up to overnight.
 
  • Heat frying pan/skillet over medium-high heat. Do not add any oil! Add the beef. The beef should sizzle as soon as it touches the hot skillet. While meat cooks in its own juice [cook evenly and thoroughly, about 2-3 minutes]. Cooks very quickly.
  • Here the art for your choice. From the chief: sprinkle with sesame seeds and green onion to garnish. Serve warm with rice and a vegetable side dish.

 

More details 

or go for a spicy choice

📸Vegie Bulgogi

Buuz – Dumplings

Marinated beef grilled with onions and garlic

Huushuur – Deep Fried Meat Pie. …
Tsuivan – Stir fried noodle. …
Khorkhog – Authentic Mongolian Barbecue. …
Lavsha – Guriltai shul (Noodle soups)

National Mongolian Dish 

Ingredients : 

For the Dough:

  • 3 cups of any type of flour ( the standard one, no need for fancy almond or other desert kind of flour)
  • 1 cup of water (using the same cup as was for flour)

 

if you use 2 cups of flour then reduce the water compound ( about 1/2 from the 1 solid cup) 

For the Filling:

  •  500 grams of mutton or beef, minced
  • 1 large onion, finely chopped
  • Salt and pepper as the main spices, off your taste
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Recipe:

First to making the dough:

  • Combine the flour and water in a bowl until it forms a fine ball…(bit of a rhyme there)
  • Knead it for about 10 min, then let it rest for 30 min

The dough is resting, prepare the filling:

  • Mix together: minced meat, chopped onion, salt, and pepper
  • Then come back to the dough. Make small dough circles—about 10 cm in diameter
  • Place a spoonful of filling in the centre of each circle[dough circle 10 cm diameter]
  • Fold up the edges of each circle to seal in the filling—creating a top knot at one end ( could see it in the pics. No need to do it ideal tho)
  • Steam your buuz over high heat for about 20 minutes, or until fully cooked.

More on recipe 

or here 

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