Mar 14
Recipe – Roast Pekingnese Pei Par Duck
icon1 Cupnoodles | icon2 Recipes | icon4 03 14th, 2010| icon3Comments Off on Recipe – Roast Pekingnese Pei Par Duck

Its CNY and my dad is always the big cook for the family then, this year one of his specialty is roast pekingnese pei par duck.  The whole process is similar to roast duck expect for the cooking part.

To start off, you need to find a good and big whole duck, cut open the back of the duck and use chopsticks to keep them open. After that, you need to blance the whole duck in hot water, not cooking it but enough to remove some extra fats and to cleanse the duck.

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Next is to marinate the duck, there’s 2 parts to this, one is marinating the inner duck and the other is outer part.

For the inner part, mix the following to your taste:

– Chinese five spice powders
– Chinese cooking wine
– Fermented red bean curd paste (nam yue)
– Pepper
– Sugar
– Salt
– Fish Sauce

Marinate the above to the inner part of the duck with the above and proceed to the next part.

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In the next part, in hot water mix white vinegar and malt syrup together, again this is to your taste but the mixture must be thick enough (stir it to estimate) to stick on the duck. Once you are happy with the mixture, “bath” the outer skin of the duck with the syrup mixture thoroughly.

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Once that is done, you will need to hang the duck to dry. This drying process can be done indoor with a fan directed to blow the duck to dry, you do not want heat but just wind to dry it.

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Once it’s dry, its ready to be cooked. Since its difficult to setup coal oven in modern household nowadays, we replace that with the normal convention oven. Heat up the oven to roast temperature (about 160°C), you don’t want to burn it but just nice enough to slowly roast the duck.

Let the duck roast in the oven for a good 40-45 minutes until the duck is cooked. Then remove the duck from the oven.

At this point, the mess start! Heat up a wok of boiling oil, and again, repeatably “bath” the duck with the hot oil until all parts of the skins are nicely browned to crisped.

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Once that is done, you are ready to serve. Best to eaten immediately after cooking! Yes, it’s a look of work but it’s really good ;).

Jun 28
Shah Alam – Halal Beijing Food at Bei Ping
icon1 Cupnoodles | icon2 Klang Valley, Places to Eat, Selangor | icon4 06 28th, 2009| icon3Comments Off on Shah Alam – Halal Beijing Food at Bei Ping

There’s only 1 thing I miss about this place and its their Beijing style dessert… which are sweet potato covered with caramel which is served with ice water for dipping to harden it. Bei Ping is opened by a Chinese from China and its a halal restaurant as well serving halal Beijing Chinese food.

We revisited this small air-conditioned restaurant yesterday missing the dessert.Their acar appetizer is quite nice, taste is good and they use a lot of carrots and sengkuang which I liked a lot but it cost RM2.00 per plate and so is the peanuts.

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Since we are having Beijing food, we had to order their Beijing Duck (known as Bei Ping Duck in their menu) which cost RM 25.00 for half a bird. The roast duck is serve in 2 styles on a single plate. Firstly, the duck meat are stir fried then serve on a piece of lettuce with a piece of the crispy skin on top with sweet sauce. The other style is the duck is then wrapped with sweet sauce and popiah skin.

The seafood pot cost RM42.00 but I am not really impress as the seafood mix and taste are just ok to me. We ordered some baby siew pak choy fried with garlic and also their Bei Ping taufu which are fried taufu stuffed with meat then covered with a thick gravvy.

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Their lamb curry cost RM26.00 and its served with fried buns. The lamb smell is a bit heavy but the curry is thick but not strong enough to cover the lamb taste. Our last order is a “hung chou” fish steamed in teow style with taufu and salted vege. The fish is good but the flavours are not heavy enough to my taste and cost RM45.00 for a mid size fish.

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The dessert is still the best, we were having a sweet time pulling the caramel as long as possible then hardening it by dipping into the ice water… fun! Best part, this dish is free on request ;).

Overall the pricing is not bad, maybe next time will avoid the seafood and the add-ons cost quite a lot too like peanuts RM2.00 per plate and we got 2 and so are the acars.

Restoran Bei Ping (Halal) Sdn. Bhd.
No.6 Jalan Utas 15/D, Sek. 15, 40000 Shah Alam, Selangor.
Tel: 03-5519 9291
GPS: N3 03.853 E101 32.267

Mar 11
PJ: Teow Chew Duck Rice & Porridge @ Restoran New Seaview
icon1 Cupnoodles | icon2 Klang Valley, Places to Eat | icon4 03 11th, 2009| icon3Comments Off on PJ: Teow Chew Duck Rice & Porridge @ Restoran New Seaview

Restoran New Seaview have been around for a very long time in PJ… I remember when I was a teenage kid, I used to frequent there for lunch as my uncle was just staying a few blocks behind the place. Not sure if the name was the same back then… can’t remember but most of the stalls are still around.

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I remembered the Teow Chew Duck Rice & Porridge stall was already there back then… this stalls sells teow chew style braised duck served with a choice of rice or porridge. I ordered it with rice and it comes with a plate of rice, covered with yummy braised duck gravvy, a plate of braised duck with some braised egg and most important of all, salted vegetables!

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The taste is a bit on the sweet side but the ducks are tendered and salted vegetables are very appetizing… in all, I paid about RM4.50 for it.

GPS: N3 06.616 E101 37.649

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