娘惹凉拌辣菜 Ar Chat/ Ar Char

Ingredient A:

Cucumber - 1 pcs (Big size)

White cabbage - half (Big size)

Long bean - 5 pcs

Carrot - 2 pcs

Ingredient B:

Peanut - 3 big bowl

Ingredient C:

Sugar - 3 tablespoon

Salt - 1 talespoon

White vinegar - 1 bowl

Water - 5 bowl

MSG - 1 teaspoon

Rempah (Blended):

Garlic - 5 cloves

Shallot - 5 pcs

Chilli - 5 pcs

Yellow ginger - 1 pcs

How to cook:

1) Cut the ingredient A into small pieces, most of it about 3cm long, 1cm width, except for cabbage slightly bigger as it will become soft easily.

2) Heat up the wok and stir fried ingredient B - peanut with skin, no oil. Till it smell good. Take it out and let it cold, and use your hand to pinch the peanut to peel of the skin. You might need a bit skill here, and the peanut may split into two, but it's ok. After the skin off, blend it to coarse.

3) Heat up a pot of water (5 bowl), add 1 bowl of white vinegar and salt into the water. Add Ingredient A into the water when boiled. When cooked, strain it and let it dry.

4) Heat up the wok, add Rempah to stir fry.

5) Add ingredient A (cooked and dry) to the wok and stir fry together, add sugar, salt and MSG.

6) Add the peanut coarse (1 small bowl) into the wok and stir a bit. (The rest of the peanut you may want to sprinkle it on top of the dish when you serve on your plate)

PS: 

1) Do not pinch your peanut in your kitchen nor under the fan, or else you will have disaster to clean it up!

2) Adjust your chilli to the level of spicy you like

3) Add sugar, salt and MSG after you add in your vegetables. Because if you add it during stir frying the Rempah, it will taste bitter later on.

"Low Ak" (Braised Duck)

Ingredients:
Duck - chop into pieces
Garlic - shredded
Young Ginger - sliced
Soy bean (dao jiao) - 5 table spoon (chopped)
Oil - 3 table spoon
Sugar - 1 teaspoon
Dark soy sauce - 1 table spoon
Water

How to cook:
1) Heat up the wok. Add oil in wok, add ginger to fry till light golden brown. Then add garlic to fry till golden color and smell good, and add soy bean and stir for 1 minute and monitor it to avoid overcooked.

2) Add duck and dark soy sauce into the wok, keep stirring till the duck is cooked. Add water, till it cover the duck.

3) Turn the fire to medium and stir a bit for 1 minute. Then turn to small fire and cover with lid to braise the duck. Add the sugar now.

4) You may want to come back every 15 min to stir a bit, not too much, to make sure the base it not stick to the wok. You will see the water getting less.

5) Check the duck meat by using one chopstick, poke it and see whether it's easy to penetrate. If it's easily to be penetrated, meaning it's cooked!

6) Try a bit the gravy and make sure it's the taste you like. Ready to scoop on plate and time to serve!


PS:
1) Cook the duck together with the skin, so it taste even better. Although the skin will produce more oil later on, but you can take out the oil later if you do not like too much oil.
2) Adjust the soy bean, as it's salty. So you can adjust it to the level you like.
3) You may want to use soy bean paste, it's ok. But I prefer using soy bean, which still have the soy bean pieces soaked in the paste when you take out from the bottle. Chop it and it may be a credit to your gravy.
4) Using chopstick to test the meat is what my mom taught me, you may try other method as you like!
5) Beware of the fire when you stir the garlic and soy bean paste, you need to stir fast to avoid overcooked. Or else, it will taste bitter at the end ~


Enjoy!