Food of Love - from my mom kitchen

all began from my mom kitchen....

Hakka Eight Treasure Duck  

My beloved mom said - my food will bring everyone together , always bring laughter , fun, joys and celebration in my house. 

  

My mom multifunctional tools - one wok served many cooking method from stir fry, steam, deep fry and braise 

            

      

.............. A day before    

Step one - Spices and sauce 

Spices -  are very important to this dish

as per daddy specification - the trusted brand ,

quality , precious measurement - my dad will be inspect

the kitchen as the cooking progress take place .

                                                          

                       

Spices -  are very important to this dish

as per daddy specification - the trusted brand ,

quality , precious measurement - my dad will be inspect

the kitchen as the cooking progress take place .

                                                          

                       

Step Two - Dried ingredients

Soaking the ingredients is vital for the dish - Allow the
flavours to release to the water then use later as part of the
 stock to steam the duck .

    Step Three - Marinating 

               
Well coated with all mixtures , rub all over the ducks and the ass part must be
removed - this is very important - in my kitchen we do not believing in frozen poultry
my dad preferred his trusted free range poutry supply far out of town in the
wet market where he wanna see his poultry being slaughter in front of him to ensure its live bird being served on the table.

........ the next day  

                                      

Deep fry the duck for colour coating , heat the wok on 
high heat to ensure golden deep brown colour is archived , 
                        

                     Step Four  -  Stir frying

Step Four  -  Deep frying 

My dad secret method is have his spatular in in his hand and the cover lid on other hand so when the duck pieces dropped in the smoking hot oil then covered the wok to prevent  hot oil spill and a perfect result will be accomplished.

                   

Stir fry all the ingredients step by step as per my dad
instruction and in precious order - low heat , constantly
stir, without breaking up the fibre of the golden lily, that's why
the knot served that purpose.

Step Four  -  Steaming 

                    

                                                  This wok can perform of steam function for 1 hour with 

                                                  water being refill interval of every 30 minutes.

                                                 My mother usually will prep other food in between and 

                                                 being reminder in between her favourite Hong Kong Series! 

   








After 45 minute of steamed My mom will removed from
steamer but keep the gas  stove on for the next step.






          

 Mom always said , goof food takes time - let the duck cool off then chopped it into a bite size crossed the boned then place back into the dish for further 10 minutes steam on a low heat , This step is to enhance the flavours further more penetrate to the meat for more flavourful result
                               







My dad is a real perfectionist - His ideal way to served this duck is let it stand for half a day or overnight but this has never happened  we all can't wait to be served.