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Braised Duck in tofu,peanuts and eggs
Published On: 29 Oct 2009
Bengali: Laban / Noone
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Wipe the duck (with the skin on) inside out with paper towels to dry.
Marinate the duck with soya sauce , five spice powder and salt. Leave to marinate for 11/2 hours.
Heat a large wok, (big enough to hold the duck) add sugar and 2 tbs spoons water. Let the sugar dissolve on low heat. The syrup becomes a clear liquid and turns light golden. .
Throw in galangal, chopped garlic, ginger, star anise, cloves, and cinnamon and stir to combine.
Slide in the marinated duck and coat with the caramel sauce evenly.
Fry the marinated duck over medium heat .(There is sufficient oil in the skin) .
Using a wooden spoon, flip the duck pieces constantly till they are evenly browned. (The darker the browning at this stage the better the colour when finished).
Pour 2 cups of hot water.
Add raw peanuts and cook it along with the duck.
Bring the mixture to a boil, reduce the heat to a simmer and cook for about 35 minutes till the duck pieces are tender.
Add tofu and cooked eggs and continue to simmer till the eggs and tofu are well blended in the sauce.
Use a big ladle to skim off excess fat from the duck. :- There may be plenty of fat floating on the sauce.
Season with salt and pepper and allow to stand for 10 minutes before serving.
Arrange the duck pieces on a large serving plate.
:- Braised Duck In Soya Sauce is ready!!:- Garnish the Braised Duck In Soya Sauce with cilantro or water cress.:-Braised Duck In Soya Sauce... serve hot!!
Fish lightly fried in oil...
This is a favourite among my friends at pot luck coffee mornings...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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