My Global Food Challenge

Singapore (3)

Teochew Braised Duck/Lo Ack (Singapore)

While this is essentially a Teochew (or Chaozhou) dish, the addition of lemongrass and galangal is very Southeast Asian. The sweetness of the duck contrasts sharply with the tart
dipping sauce, resulting in a tingly sweet-sour sensation in your mouth.

Yield: 4 Servings


2 tablespoons sea or kosher salt divided
4 – to 5-pound duck rinsed and patted dry with paper towels
2 cups water plus more as needed
1/2 cup dark soy sauce
2 plump stalks lemongrass trimmed, bruised, and halved
1 -inch piece fresh galangal smashed
1 tablespoon sugar
4 whole cloves
4 star anise pods
Two 2-inch sticks cinnamon
1 teaspoon black peppercorns


Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity. In a large wok or Dutch oven (or any vessel large enough to hold the whole duck), mix together the water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Bring to a boil. Reduce the heat to medium-low.

Gently lower the duck into the wok.  The liquid should reach halfway up the duck. Top it off with additional water if necessary.For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly. Cover and simmer for another 40 to 60 minutes, or until the meat is fall-off-the-bone tender, flipping the duck halfway through cooking.

If the sauce looks like it’s drying up, add more water, ¼ cup at a time.  Total cooking time should be 1 to 1½ hours.To check for doneness, poke the duck in the thigh with a chopstick.  If the juices run clear, the duck is cooked. Or, use a meat thermometer to check if the internal temperature has reached 165 degrees F. Turn off the heat and leave the duck immersed in the sauce for another hour if desired.Cut the duck into serving pieces and arrange on a serving platter.Skim the fat from the surface of the sauce, then drizzle the sauce over the duck.

Serve with freshly steamed rice and the dipping sauce.

Link to My Post on Singapore:

Cuisine :   Singaporean     

Main Ingredient :   Duck


Chili-Lime Dipping Sauce (Singapore)

Yield: 1/2 Cup


4 cloves garlic
2 long, fresh red chilies (such as Holland or Fresno), or 2 tbsp prepared chili paste
8 tablespoons key lime juice (from 8 small limes)


Pound the garlic and chilies in a mortar with a pestle, or whirl in a small food processor, until a coarse paste forms. Add the lime juice and salt to taste and mix well.

Link to My Post on Singapore:

Cuisine :   Singaporean

Main Ingredient :   Chilies

Fried Rice (Singapore)

A hot and spicy dish that makes a great accompaniment for Chinese and Thai curries.  You can omit chili and chili powder if you do not want this rice to be spicy.

Yield: 4 Servings


peanut oil
One egg
1 clove of garlic finely chopped
1 green chili very very finely chopped
Two cups of pre-cooked jasmine rice
1/4 each of yellow green and red pepper, “julienned”
A generous pinch of salt
6 cooked king prawns (each cut into 3) pre cooked chicken can also used
1/4 cup of frozen peas
1 level tsp of chili powder (more if you like the heat)
1 level tsp of curry powder (Malay) if you can get it
1 teaspoon of light soy sauce
2 spring onions chopped diagonally for garnish


Heat the oil in a wok. Add the egg and stir fry for about 30 seconds. Add garlic and chili all the time stir frying. Add the rice keep stir frying. Add the 3 colored julienne peppers. Add salt, sugar and msg. Add the prawns. Add the peas. Add the chili powder. Add the curry powder. Add the soy sauce. Add the spring onions. Make sure you give 30 seconds of stir frying after each ingredient has been added.

Link to My Post on Singapore:

Cuisine :   Singaporean    

Main Ingredient :   Rice

File:Singapore in Asia (-mini map -rivers).svg


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