Curry Roasted Duck with Lychee

Lorna partnered with Emily to demonstrate at the South Arm Community Kitchen. While Emily made a soup and 2 side dishes, Lorna made a main dish.

Curry-Duck-9

Lorna made a Curry Roasted Duck with Lychee. This dish is very colourful and it makes a great potluck dish. You may substitute the roasted duck with fresh tofu skin pouches that had been lightly pan fried for a vegetarian curry dish. This is a mild curry dish.

Curry-Duck-10

Lorna served the Curry Roasted Duck with Steamed Brown Rice.

Ingredients

  • 1 roasted duck, cut up
  • 1 can (400ml) coconut milk for cooking
  • 2 cans (565ml) lychee in syrup (reserve syrup from 1 can)
  • 1 can (14oz) pineapple slices, cut into big chunks
  • 1/2 pack of Glico curry (Japanese curry)
  • 1 bottle (195g) of red curry paste
  • 6 cloves garlic – minced
  • 1 yellow pepper, cut into triangles
  • 1 orange pepper, cut into triangles
  • 1 red pepper, cut into triangles
  • 1 medium onion, cut into big chunks
  • 3 to 4 celery sticks, cut into triangles
  • 1 small pack of grape tomatoes
  • salt to taste (about 1 teaspoon)

Curry-Duck-1

Source: Lorna

Serves: 10 to 12; prep time: 20 minutes; cooking time: 30 minutes

Continue reading

Soft Tofu with Century Egg

For the last dish, Emily made another side dish at the South Arm Community Kitchen.

Soft-Tofu-with-Century-Egg-8

The side dish is Soft Tofu with Century Egg. This is another dish which can be made in less 10 minutes.

Ingredients

  • Soft tofu
  • Century eggs, peel and chop (handle the egg gently as the egg is very tender)
  • salt to taste
  • sesame oil
  • cilantro

Soft-Tofu-with-Century-Eggs-1

This dish does not need cooking except to warm up the soft tofu. You can steam the tofu or microwave it.

Soft-Tofu-with-Century-Eggs-4
Century egg is also known as preserved egg, thousand-year old egg or Pidan in Mandarin. Century egg is made by preserving eggs in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months, depending on the method of processing. Through the preservation process, the yolk becomes a dark green or gray creamy yolk while the egg white becomes a translucent dark brown jelly like. Century egg is an acquired taste because it has an odor of sulphur and ammonia.

You may substitute the century eggs with meat floss.

Source: Emily

Continue reading