Monday, December 29, 2008

Kuay Tiaw Ped ( Duck Noodle Soup )

Kuay Tiaw Ped (Duck Noodle Soup)
1. To prepare the Stock, roast the star anise and the cinnamon stick in adry frying pan over medium heat until fragrant, 1 to 2 minutes. Combine all the Stock ingredients in a large stockpot and bring to the boil over medium heat. Reduce the heat to medium-low, cover and cook the duck until tender, but not falling apart, about 1 ½ hours. Remove the duck and allow to cool. Strain the stock, discard the solids and return the stock to the pot. Skim any fat from the surface. Keep warm over low heat. Debone the duck and slice the meat into bite-sized pieces. Set aside.

2. To serve, heat the noodles in boiling water to cover until soft, about 1 minute, or heat in the microwave for 2 minutes. Drain and place a portion of noodles into individual soup bowls. Add 1 teaspoon garlic oil, beansprouts, several lettuce leaves and 6 to 7 pieces duck. Garnish with spring onion, peper and fresh coriander. Add 250ml (1 cup) broth and offer the chilli-vinegar or crushed red chillies.

Kuay Tiaw Ped (Duck Noodle Soup)
- 1kg (2 lb) fresh wide rice noodles
- 450g (1 lb) beansprouts, blanched for 2 minutes
- 2 tablespoons garlic oil
- ½ head leaf lettuce, leaves separated and rinsed
- 3 spring onions ( scallions ) thinly sliced
- Freshly ground white peper to taste
- 2 sprigs fresh coriander (cilantro), roughly chopped
- 60ml ( ¼ cup) chilli vinegar for garnish
- Crushed red chillies for garnish

Stock
- 2 whole star anise
- 1 small stick cinnamon
- 1 whole duck (2 ½ kg, or 4-5 lb) cleaned
- 2 ½ litres (10 cups) water
- 5 coriander (cilantro) roots, crushed
- 2 ½ - cm (1-in) piece galangal
- 10 cloves garlic, crushed
- 1 teaspoon black peppercorns
- 2 tablespoons rock sugar
- 60ml ( ¼ cup) mushroom soy or dark soy sauce
- 60ml ( ¼ cup) fish sauce
- 1 tablespoon salt

1 ความคิดเห็น:

Suporna Roy said...

Very Nice Blog !
I Like This Very Much.
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