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Chinese New Year is upon us again – a time to reunite with friends and family over a mouthwatering slap-up meal.
With over two decades of culinary experience, chef Timothy Sebastian – owner of the popular restaurant Hungry Bacon in Damansara Uptown, Petaling Jaya – has planned out the perfect menu for you.
In the first of five HALAL recipes for “Tim Cooks: CNY edition”, here’s an Oriental smoked duck salad to usher in the Year of the Wood Dragon with a roar!
Ingredients for soy dressing (Serving: 7 portions of 35g each)
- 50g sliced garlic
- 50g castor sugar
- 100g corn oil
- 100g black vinegar
- 50g light soy sauce
- 15g black sesame oil
Method:
- Combine all ingredients in a mixing bowl and whisk until the sugar dissolves.
- Transfer to a container and chill for at least two hours or overnight for the flavours to develop.
- Strain the dressing and discard the garlic slices.
- Pour the dressing into a squeeze bottle and keep chilled.
Shake well before use.
Tips:
- It’s best to use Chinese black vinegar for this recipe; don’t substitute it with balsamic vinegar.
- This soy dressing will have a shelf life of one month if kept refrigerated.
Ingredients for salad (per serving)
- 25g mixed salad leaves
- 25g iceberg lettuce
- 25g tomato, julienned
- 5 pieces cucumber batons
- 1/2 century egg
- 1/2 hard-boiled egg
- 75g sliced smoked duck breast
- soy dressing (to drizzle)
- spring onion, julienned (narrow strips, to garnish)
- red chilli, sliced (to garnish)
- toasted sesame seeds (to garnish)
Method:
- In a mixing bowl, combine the mixed salad leaves and iceberg lettuce. Transfer to a chilled salad bowl.
- Next, top with tomato and arrange the cucumber batons and eggs around the salad.
- Arrange the smoked duck breast on top of the salad.
- Shake the dressing in the squeeze bottle so it is mixed well. Drizzle it over the smoked duck, salad and eggs.
- Top the salad with spring onion, red chilli and sprinkle with toasted sesame seeds. Serve immediately.
Tips:
- After boiling the eggs, place them in iced water for a few minutes for easier peeling.
- For added crispness, soak the iceberg lettuce in iced water, then use a salad spinner to dry it off.
- Be generous with the smoked duck breast – it’s Chinese New Year!
‘Tim Cooks’ is sponsored by ChefHub, KitchenPlan, Hotelware Concept, and Visionary Solutions.
Check back in tomorrow for Chef Tim’s recipe for five-spice fried chicken. To enjoy his food in person, head on over to:
Hungry Bacon [NON-HALAL]
33, Jalan SS21/56b,
Damansara Utama,
47400 Petaling Jaya, Selangor
Contact: 012-355 0857
This article was written by Toon Kit Yi @ FMT Lifestyle.
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