Didn’t take any pictures of the ingredients, but maybe you can tell what ingredients are used from the picture below…
No? Here’s a close up…
Mashittda! 맛있다 ! Delicious!
This picture is not clear, but it should look like it’s been poked a lot!
4. Place a metal plate or an oven safe dish on top of a baking rack + tray.
5. Flip over the pork belly and place on top of the metal plate.
Of course I had some for dinner!!!! ^___^
Simple enough? I think it is…
I’ve mentioned in the past that my father DaddyChef is an ex-Cantonese chef, has worked in many restaurants and was once a head chef – Gordon Ramsey style (as in lots of swearing and volcano eruptions in the kitchen – I heard this from MummyGeek). Back in his days I think Gordon Ramsey style was an in thing for chefs. ¬,¬” Thankfully I have never seen him in a restaurant’s kitchen, otherwise I think I would have keeled over by now. Heheh.
So the recipe is in photo order. Good luck.
1. Gather the ingredients, duck and utensils… salt is not in this picture
3. Then add the chopped ginger and spring onions. We used a blender to chop everything. Easiest way!
4. Add the five spices.
5. And finally the salt. Mixed these ingredients well with a spoon.
6. If you have bought your duck whole and frozen you may get a duck with its head still attached! Yeek. If you don’t want to roast the duck head, then I suggest you chop it off. Disgusting to do I know.
Take the duck out of its packing. Start washing the duck in cold water.
7. From the bottom end, there is hole where they have gutted the duck and may have left the kidneys and stuff inside a plastic bag – if you see this, take the bag out and discard.
8. Keep washing the duck. Now take the wings and make them into folded arms on the back (not the breast side – this is the meaty part)
9. If you have chopped off the neck or if there is an opening on the head side use a skewer and sew the skin and meat together… so prick, twist the skin and meat over the skewer and then prick again. Repeat until the opening is completely sealed.
10. At the bottom end, add the stuffing. You may use your hand or a spoon and spread the stuffing around the inside.
11. Then again as with the neck, seal the bottom with a skewer.
Ta da! Isn’t my mum cool!
12. Heat a wok or a massive pan and add water. Boil the water.
13. Add the duck into the wok and start bathing it! Yes, give it a bath!!
14. Add the vinegar into the water.
15. Then add the maltose into the water. This sugary syrup is really tough! So put some strength into it to get load out. >.<""
16. Make sure you coat both sides of the duck with the water – do this for about 10 minutes. This gives the skin a crispy sweet coating at the end of roasting. ^_^
17. DaddyChef made these metal hooks using metal hangers. So cool! And inexpensive!
Put the metal hangers underneath the duck wings.
18. Now hang to dry – add newspaper on the floor in case it falls or lots of fluids come off. If you are doing this at night, let it dry overnight. If from morning, then a good 5 to 8 hours is recommended depending on the size of the duck.
19. After a long time of drying place the duck on a baking tray with a rack on top so that the juices can drip into the tray.
Here’s some extra duck legs we bought…
20. Preheat your oven to gas mark 8 or 9 – depending on what type of oven you have really. Highest heat gives the best result. It is recommended that you have a gas oven to roast this.
Roast for about 20-25 minutes depending on the size of the duck.
21. Now take out the duck and turn the tray over to roast on the other side. Roast again for 20-25 minutes.
22. Take the duck out again and now turn over to roast the back of the duck. Repeat roasting as above (steps 20 and 21).
23. Now it’s night time…
Completely remove the duck and leave to cool before eating!! Remove the metal skewers before chopping up. ^_^
Forgot to turnover the duck legs… but tasted ok.
And here’s another smaller two ducks that we bought from ASDA… but were kind of rubbish because they chopped of the legs and so it was harder to seal one end – improvising was needed here using several metal skewers and string.
Now it’s your turn!! Roast that duck away. Yum yum!!
Happy geeky cooking!! … if you still get stuck cooking this then I suggest you have a look on YouTube for some tips.
|White cabbage, okonomiyaki flour and okonomiyaki sauce|
|Miss Money made a mistake and bought mustard mayonnaise (because it was on sale)|
|I chopped up the cabbage… poor work 😛|
Add the cabbage and mix
Add the chopped red onion and keep mixing…
Next flipover – you may have to do this in a swift move. ^_^ And cover with a lid. To make it cook faster on the inside, just add a little water.
Here’s another one we made – the second one.
Miss Money left me to do the cooking on the last okonomiyaki XD…
Happy geeky cooking B-)
|Scotch egg ingredients|
|I used Dairylea cheese slices because that’s all I had ^_^|
|De-skin the sausage|
|Sprinkle with flour and flatten the meat|
|Wrap the cheese slices|
|Wrap the sausage meat|
Your scotch egg should now look like this:
|A round scotch egg|
Here’s 4 of them
|4 scotch eggs|
I used the last two sausages and made a big one.
|And the last one|
|Dip into whisked egg|
6. Then coat the scotch egg with the panko breadcrumbs.
|Coat with breadcrumbs|
7. Gently add into your pan of oil and then fry for 5-10 minutes.
|Deep fry them|
|Don’t panic if the cheese oozes out!!|
Here’s the last 3. I burnt the last one!!
|Burnt the last one|
|This one looks perfect!|
p.s. They taste really good the next day after being in the fridge… The cheese was still in its melted form too!
The Geek has been lazy and not making cooking posts last year. Reason: just being lazy. 😀 So today I’m going to show you the easiest Chinese cooking dish which has been probably shown a billion times around the world and brought down to many Chinese generations. There’s probably so many videos on how to cook egg fried rice…
– Cooked and cooled long grain white rice (you can use brown rice, jasmine or basmati rice – you decide)
– 1 egg, but I used 2 eggs here (because I like it eggy)
– 1-2 tablespoons of vegetable oil
– 1-2 tablespoons Light Soy sauce (optional) and a teaspoon of Dark Soy sauce for colouring
– 1-2 tablespoons Oyster sauce (optional)
– Salt (optional)
If you want to spice up your egg fried rice you can add other ingredients in:
– Cold cooked meats (optional)
– Vegetables or spring onions (optional)
Cooked, cold long grain rice (do not EVER use uncooked rice for this recipe)
|Must use cooked rice|
My two eggs (bought from Icelands – you can buy from anywhere)
How to cook (for 1-2 people):
1. Heat your frying pan (you don’t need to use a wok to cook this, a normal frying pan is ok) and add your vegetable in.
2. Add your cooked, cold rice into the frying pan
3. Stir fry and flatten out the lumps by using your spatula for 1-2 minutes (or whatever cooking utensil you use to stirfry). Make sure the rice is coated in the oil whilst stir frying.
Before adding the eggs you can add here your cold meat or vegetables in for extra geekiness (more like for extra flavouring). ^_^
4. Add 1 or 2 eggs on top of the rice (you can also scramble the eggs rather than adding the eggs like below – DaddyChef usually scrambles them and MummyGeek usually adds them straight in like below).
5. Stir fry the eggs into the rice for 1-2 minutes and you should get a yellow texture on top of the rice, if the egg looks too runny keep stir frying until you see your pan browning with the egg
6. The following is optional, I add oyster sauce into my egg fried rice
7. If you don’t want to add salt then add soy sauce (I added too much here and it got too salty). If you want Chinese takeaway style add the soy sauce plus add a teaspoon of dark soy sauce.
8. Here I placed mine in a container as it was for lunch! ^_^
|Malaysian Curry Laksa Paste|
|Fish Stick… I had some left|
|Prepared the fishballs|
|Laksa paste in the pan|
|Fishballs and coconut water is in the pan|
|Boil, boil, boil|
|Fish balls and fish stick will float to the top|
|And serve… VERY SPICY!!|
Have a Happy New Year!! ＼（＾∀＾）メ（＾∀＾）ノ. 2013 has been a mixed year of ups and downs, so I hope 2014 will be better!! ^_^ Fingers (doubly) crossed…