Tag Archives: singapore cuisine

Traditional Braised Duck

singapore-heavenly-chefs

During the Singapore food festival 2010, I had the pleasure of meeting the Heavenly chefs (Mr Sin Leong and Mr Hooi Kok Wai of Dragon Phoenix and Red Star Restaurant) to showcase three very authentic and old school Cantonese dishes not popularly found today in menu menus like the Shunde Wild Pheasant , the Deep Fried Golden Pearls and a good old traditional braised duck. These recipes are not for beginners but of course you can try them.

Origin of the traditional braised duck
braised-duck

In Canton province of China, during festivals such as Cheng Ming, harvesting, etc., people used to gather in the ancestral hall to celebrate and thanks their ancestors for blessings given.

On such occasions, foods such as roast duck, roast meat, chicken etc., were brought as offerings. After some prayers, all these foods were placed into a big pot and stewed into a pot-luck delicacy where people gather around sharing the joy of the occasion.

Such practices initiated the creation of the famous Cantonese Dish “Peng Cai”. The “Traditional Braised Duck” is one of these “Peng Cai” dishes which uses duck as the main ingredient.
Besides offering a harmonic combination of textures and flavors, this dish has a symbolic cultural significance as it symbolized unity and the sharing of joy. In the 40s, this dish was “migrated” together with a group of Cantonese immigrant into Singapore and became a popular dish in Chinese banquets.
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Recipes from Singapore Food Festival

singapore food festival

I will be attending the Singapore Food Festival 2009from July 17 till July 20 thanks to the hospitality of the Singapore Tourism Board. Watch out for recipes and maybe demos on how to prepare some Peranakan cuisine. If you want updates of the Festival, just visit my other food blog at Pinoy Food Photo Blog

(Updated: added the recipe links)

1. Cooking demonstration by Violet Oon on the following:

– Nonya Bak Chang (the filling, the rice, the wrapping) mpling filled with the bak

– Kueh Kledek (fried sweet potato duchang meat stuffing)

– Babi Assam (sour and hot pork stew)

2. Babi Pongteh: Braised Pork with Salted Bean Paste by Shirley Tay

3. Ayam Buah Keluah: Chicken Stewed with Black Nuts by Shirley tay

4. Sambal Goreng Udang (Chilli Prawn)