There are many duck recipes available out there and I am a lover of duck meat. Yet, I must confess that despite there being such a big variety of duck recipes, I am still partial to the chinese duck recipes - peking duck, roasted duck and stewed duck. Today, I shall share with you my wife’s family recipe for stewed duck. We call it Lor Ark in Hokkien.

This duck recipe uses dark soya sauce and some simple ingredients to give the duck an aromatic flavour yet retain the juiciness of the flesh. If you can get hold of the ingredients mentioned, I would recommend that you try this recipe for you will be amazed by how easy it is to cook a wonderful and delicious stewed duck dish.

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Tang Yuen marks the winter solstice and it is a tradition for the chinese to have glutinous rice balls in syrup to celebrate this occasion. Having its history in China, the chinese who now live in Malaysia and Singapore still practice this tradition. For my family, we make our own Tang Yuen rather than purchase them from the market or store.

Last year, my wife experimented by making a few Chocolate Tang Yuen and it was good. The bitter sweet taste of the melted dark chocolate filling complemented the natural aromatic sweetness of the gula melaka syrup. This time around, we tried the recipe again and we enjoyed it so much that there was not enough to go around. I think we need to make more next year.

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This recipe was created by chance. I was thinking of blanching some broccoli to make garlic butter broccoli to go together with the pasta that I cooked (yes, apart from the usual Asian fare, I do cook pasta quite often) when I realised that I had some left over ingredients in the fridge which could go together to create something oriental.

By that, I was referring to calamansi and fresh red chillies. Add a little garlic and some sauce and you’ve got yourself a tangy and zesty Oriental Broccoli Salad. The garlic can be a tad pungent for the uninitiated and can leave an unpleasant garlic odour in the mouth hours after eating. Might not be suitable if you plan to go dating after having this salad.

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At some wet markets or stalls in Malaysia, you will find hawkers selling fried noodles at an economy price ranging from RM1.00 to RM1.50 per plate / pack. These noodles usually sell well because of the pricing and simpleness in the ingredients used. The type of noodles used are the yellow noodles which are commonly available in the markets themselves.

For home cooking, I have cooked this type of noodles once in a blue moon and the usual ingredients which I use are garlic, sliced fish cake, eggs and bean sprouts. Sometimes I do add in a little chinese green mustard leaves (sawi). It is pretty simple to cook though the preparation of the bean sprouts can be a little time consuming when removing the tail / root.

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