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Oriental smoked duck salad for a sumptuous CNY feast

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In the first of 5 auspicious dishes for a Year of the Dragon banquet like no other, here’s the recipe for a delightful starter, courtesy of chef Timothy Sebastian.

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Free Malaysia Today
The fresh and appetising Oriental smoked duck salad is the perfect dish to start your CNY feast. (Selven Razz @ FMT Lifestyle)

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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