Ep#10 SPECIAL FEATURE Mdam Ong's Braised Duck (Lor Ark) | Cooking Demystified by The Burning Kitchen
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Hokkien Braised Duck (Lor Ark): This beloved Hokkien family recipe was passed down to Mdam Ong from her late mother. How does she remove the strong-smelly oil glands from the duck? And why does she insist on leaving the wok uncovered during braising? Keep watching to learn this grandmother's secrets!
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Hi! We are Melissa and Bee Leng, and we love to share our love for authentic traditional Asian recipes, and inspire you to make this at home too!
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Attention to detail.....duck is so clean, preparation is the key. Slow Cooking. Looking at the methodology of her cooking plus the ingredients used I know it going to taste Super delicious. Delicious food takes time and effort. Also the love she puts in. Perfecto.👍👍
We tried this recipe and it turned out so successful and delicious. Thank you for the traditional method of braised duck "Lor Ark" !
Olivia Tan Thank you for loving our recipe. Do you have any pictures of your Lor Ark to post in our FB page? Pl try our other recipes as well.
Step by step displayed and explained beautifully in English and mandarin.Thank you again for a sumptuous recipe.Well done 👍👍👍❤
Michelle Alvisse, Thank you for liking our recipes.
Thank you for the recipe.😊
Hi Mdam, just want to say thank you so much for sharing this family recipe. ❤️
Annie you’re most welcome, and I hope you will try it soon n post a pic for me to drool over! :)
Thanks for the video. It is really not easy to find all these traditional recipes.
Marie Tan Many people have tried cooking this and they loved it very much. Try it yourself.
Incredible! Thank you for sharing your mum's recipe❤❤❤
Thanks for sharing your family recipe Mdam Ong, I really appreciate that you demonstrated the best way to clean the duck thoroughly. It looks delicious and will definitely try this not just with duck also with goose. Please keep sharing. I just love, love, love grandma's wisdom in cooking ♥️♥️♥️
Julie Ann Johnston Hi Julie, I feel very encouraged by your sweet compliments. Would you care to buy a cook book on Heritage Hawker Delight by theburningkitchen?
The dish looks very threatening at first as it seems lot of times and dedication to be spent to get that result. It turns out quite easy. I'll do this dish next time. Thanks to Mrs Ong who shares the recipe and Mrs Lee who brought her along. I cooked char kwai teow twice following your recipe. Love your research about the process of making light and dark soy sauce by the Heng (?) family which is sold only 1 shop in Melbourne, Australia. Haven't got opportunity to go shopping in that area yet.
Melbourne, 22/02/2020
CaptainCookie Thank you for following our recipes. Hope you try the many other recipes too. Pl send us a pic the next time you whip up another of your favourite recipe. Thank you.
Hi Madam Ong, thanks for sharing of your recipe. Give you a like! For the 4T of dark soya sauce is it the thick type? Soy sauce is very important in braised duck, kindly give me the brand's name. Hope to see your reply. Thanks again.
This is really a traditional way to cook braised duck. So many steps! Thank you for sharing and preserving such an important recipe. Not many people knows how to cook a delicious duck dish, especially braising.
May I know which dark soya sauce brand are you using?
MMOH Reviewer Hi MMOH, I used the Elephant brand dark soya sauce. Hope that helps.
@@TheBurningKitchen I tried with Da Hua dark soya sauce, but had to put lesser because its too salty. Thanks for the video. The dish really turn out superb. My kids didn't spare the dish and there's no leftover at all. I'm so happy to see them enjoy eating braised duck. Yummy!
MMOH Reviewer Glad that your children love the braised duck. Generally children don’t like duck except roast duck. I agree with you that Taihua dark soya sauce and the Tiger dark soya sauce are super salty and also too dark. That’s why I recommend elephant brand. The other one I will recommend is the Feng He brand, a more premium brand. Please try our other recipes and don’t forget to post a pic in our FB page. Thanks for your support.
@@TheBurningKitchen My kids everything also eat except bittergourd. Like me. :-) Must train from young. Everything I eat, they eat. Thanks for the info. Will look for it the next time I go supermarket. Take care and stay safe.
MMOH Reviewer Nowadays the bitter gourds are not bitter as the names suggest. It’s very cooling for hot weather like now. Try n see, ok?
Thank you for sharing yr family recipe 😊
seet yoke chung it’s good to share.
How long does it take to braise the duck? As this is my first time attempting to cook a duck, I want to avoid overcooking it. Tq
Steve if you are enjoying the braised duck don’t quack around . A good recipe thanks . Love from Larry .
Wow tks for sharing ! Gonna cook this soon !
Ann Cheng Ann, many have tried this recipe and gave us very good reviews. Hope you will do it soon and post a pic in our FB page. Happy cooking 🍳!
Hello! Will the dish turn out okay without galangal?
Aunty Maddy It is ok but the taste will be slightly different cos galangal is one of the main ingredients for braising duck.
I saw there is rice vinegar. What is that for?
煮鸭好多工，谢谢分享
Only found frozen duck in Perth. Gonna try this recipe with the frozen duck, hope it is gonna taste nice with the frozen duck❤❤
Wen Wen Tee:- It should be ok. Of course it will not taste as good as fresh. When I stayed in the UK years ago, I made do with lots of things too. It’s better than nothing. Pl remember to post a pic of your final product n give us a review on our FB page. Happy cooking.
Thank you.
@@TheBurningKitchen im in hk so i will try this recipe today😁😁 thank you for sharing madame..
Do you use the Indonesian sweet dark soya sauce ? Or the Chinese dark soya sauce which is salty?
Noretta Chang No it will be too sweet and it will taste more like a dessert. The Elephant brand dark soya sauce is not salty but it's slightly caremelised.
Wow yummy t.q for sharing
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I love duck. But I would just cut off the head
Nik Nabeelah Sure! For the Chinese tradition, the head n tail ( backside ) represent completeness ie from head to toe for whatever we are doing.