Post #30

love chinese bbq shops. tasty soy chickie, roast duckie and porkie, all ready to eat at reasonable prices. but out of all these meaty goodness, my favourite is definitely the roast duckie. great eating it on its own with plum sauce, but i also like using it for cooking - duck san choy bau, peking duck crepe, duck curry...(to confess, i've never actually cooked with raw duck. hehe.)


-Stewed shredded roast duck vermicelli with pickled veg and chinese celery-

to make max use of the roast duckie, i deboned the duck and used the bones to boil a stock and used that stock to cook the vermicelli. also used a mix of rice vermicelli and cellophane noodle. the cellophane noodle takes longer to cook whilst the rice vermicelli cooks v quickly and goes gluey if cooked for too long, so always put the cellophane noodles into the wok first!

also cooked some chinese veg:


-Stir fried pea sprouts with garlic-