Comments on: Teochew Braised Duck (Lo Ack/滷鸭)

By: petertslim

petertslim — Sun, 24 Jun 2012 03:35:40 +0000

Braised duck is really delicious but must not be too salty. The dark colour gravy can be use to boil “lo chai” a type of vegetable for about an hour under a small heat flame till it is soft, very delicious. My whole family love it, however this vegetable is not so available anywhere in any markets. Only market in Chinatown sell it, must be early to purchase as demand exceed supply. Please try or you will missed out this fabulous dish. Remember only braised duck gravy can give the best original taste. Teochew elders should know, it’s basically a Teochew originated dish. YUMMY YUMMY!

By: Rasa Malaysia

Rasa Malaysia — Wed, 21 Mar 2012 23:53:49 +0000

Yanny, this recipe is not my recipe, but a recipe from a cookbook. You can reach out to the author if you have problem with the recipe.

By: Yanny

Yanny — Sat, 17 Mar 2012 15:50:32 +0000

HI all, I see this recipe being shared on several other websites & blogs. I tried this recipe but I think there’s something wrong with it, so halfway through I threw out the sauce and changed recipe. It is definitely way too salty and not as sweet as it should be. I even wondered if the salt should be 2 tsp instead of 2 Tbsp as is instructed in this recipe!!! o_o I have never cooked anything else that requires 2 Tbsp of salt for this amount of food/liquids.

In most other recipes that I come across, the salt is only 1 tsp or to taste. And the sugar is more, 2 to 3 Tbsp. Other recipes also use less star anise (like maybe 2 or 3) and cinnamon (1 stick). When I tried this recipe it turned out a bit bigger, I wonder if it’s too much star anise & cinnamon. Most other recipes also don’t use lemongrass, so this seems like an abberation.

By: SparklingRachel

SparklingRachel — Tue, 30 Aug 2011 04:22:34 +0000

I tried this recipe, but it was a bit salty for my taste. Lucky me, my family like it and the dipping sauce made a great difference. I think with another round of practice, I can make it better with sugar? I have a sweet tooth.

By: sue

sue — Mon, 15 Nov 2010 18:43:01 +0000

What a wonderful way to combine the asian culinary arts in a single book. Are you in the SF Bay area to do a booktalk/demo?

By: Jimmy

Jimmy — Thu, 18 Mar 2010 17:56:00 +0000

Patricia, I’d love to win your cookbook. Everything that I’ve tried has been ‘spot on’ delish!, Lo Ack is next.
JT

By: elaine

elaine — Fri, 05 Feb 2010 03:11:41 +0000

With chinese new year’s just around the corner this would be a great book to
browse thru to get recipes ideas.

elaine

By: pigpigscorner

pigpigscorner — Wed, 27 Jan 2010 21:50:17 +0000

Hi Pat, I tried it and it’s really flavourful! My hubs enjoyed it. just one thing, how do you get such nice evenly coloured skin? Mine seems darker and patchy =(

By: Pat

Pat — Wed, 13 Jan 2010 04:09:05 +0000

Congrats to Keri! And thanks Bee for organizing the giveaway.

By: Rasa Malaysia

Rasa Malaysia — Mon, 11 Jan 2010 06:59:57 +0000

The winner is Keri Arima.