Waxed Meat Kai Lan 蜡味芥蓝

Waxed Meat Kai Lan 蜡味芥蓝

A wonderful combination of meat and vegetable

Recipe source : own ( replicating from a Petaling Jaya Chinese restaurant )

Two years ago my cousin invited our family to a Chinese New Year lunch. The restaurant was in Section 14, Petaling Jaya. There were a few banners promoting the chef's culinary expertise and they displayed pictures of the chef's award winning dish. At that time I did not pay too much attention to the banners nor the name of the restaurant and chef because I was busy catching up with my cousin on her latest happenings and her family. But SK and I can vividly remember this dish of waxed duck and waxed meat cooked with kai lan. The dish was beautifully presented and the taste was of course wonderful. 

Since we have waxed duck and waxed meat in our refrigerator, SK and I decided to replicate this wonderful dish to share with you.

Ingredients

1 1/2 waxed drumstick
1 piece of "kwai fah yoke"
400g Hong Kong kai lan

Top: Waxed duck drumstick  Bottom: A piece of "kwai fah yoke"

To prepare the waxed duck drumstick for cooking 

Bring 1 litre of water to the boil. Immerse the waxed duck into the boiling water and let it simmer for about 5 minutes. Drain away the water and pick off the remaining feathers that are stuck to the skin. The boiling will help to remove some of the excessive oil found on the waxed duck drumstick.

How to prepare the Hong Kong kai lan

• Bring 1 litre of water in a pot to the boil
• Add in 1 tsp of lye water (kan sooi in Cantonese)
• Boil the Hong Kong kai lan for 2 minutes
• Drain and wash under a running tap and set aside
• Bring another litre of water to the boil
• Add 1 tsp sugar
• Blanch the Hong Kong kai lan for another minute
• Drain and set aside.

 

Final Preparation

1.  Chop the boiled waxed duck drumstick into bite-sized pieces.   
2.  Cut the "kwai fah yoke" into small pieces.
3.  Place both waxed meat on a metal dish and steam over boiling water for 15 minutes.
4.  In a large bowl, place kai lan and the steamed waxed meat together and mix well. 
5.  Arrange them on a large plate.
6.  Ready to serve. Enjoy !

A great Chinese New Year dish for the whole family

I am submitting this post to Chinese New Year Delights 2013

hosted by  Sonia aka Nasi Lemak Lover

Clay-Pot Waxed Meat Rice 瓦煲蜡味饭

Clay-Pot Waxed Meat Rice 瓦煲蜡味饭

Rich flavours of waxed duck and "kwai fah yoke"

Recipe source :  own ( my mum used to cook it this way )

The shops and market stalls are filled with the festive air of Chinese New Year as songs of  "gong xi, gong xi"  are being aired all around! That really revved up my mood and lifted up my spirits as the Lunar New Year approaches. SK and I had started stocking up the goodies. This morning we bought waxed duck and "kwai fah yoke". As we walked along the market stalls, we saw arrow heads being sold at many stalls, so we bought some as well.

SK wanted to eat clay-pot waxed duck rice. We used to eat my mother's waxed meat rice but so far I have not tried cooking it on my own. So SK and I decided to cook a very small portion, just in case it did not turn out well. We are very happy that it was beyond our expectation. The rice was filled with the rich aroma of the waxed duck and the "kwai fah yoke" and the arrow head has a natural sweetness of its own. 

Very tasty, very fragrant !  For those who love waxed meat, I fully recommend this!

Ingredients

( serves 1 or 2 persons )

1/2 a waxed duck drumstick, boil and cut into bite-sized pieces

100g rice, wash and drain

1 piece of Hong Kong "kwai fah yoke"

150g arrow heads, clean, remove skin and cut into quarters

1 tsp salt

200ml water

Top : waxed duck drumstick

Bottom : "kwai fah yoke"

To prepare the waxed duck drumstick

Bring 1 litre of water in a pot to the boil. Immerse the waxed duck drumstick into the boiling water and let it boil for about 5 minutes. Drain away the water and pick off the feathers that are still stuck to the skin. The boiling will help remove the excessive oil from the waxed duck drumstick. 

Cooking Instructions

 

1.  Place the washed rice in a clay-pot. Add 1 tsp salt and 200 ml of water. Bring it to the boil then reduce to low fire. Cover the clay-pot with its lid.

2.  After about 10 minutes check the water level and stir the rice to make sure it is evenly cooked, otherwise the top layer may not be satisfactorily cooked. 

3.  Let it cook for another 10 minutes and stir the rice again. When the water level above the rice is about 1/2 cm left, spread the arrow head pieces evenly on the surface of the rice, followed by the "kwai fah yoke" and the waxed duck.

4.  Let it cook until water bubbles are no longer seen above the rice. 

5.  Then switch off the flame and let it be for another 10 more minutes.

I am submitting this post to Chinese New Year Delights 2013

hosted by Sonia aka Nasi Lemak Lover