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

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.

By: Wondering

Wondering — Mon, 11 Jan 2010 06:05:48 +0000

Who won the book?

By: ladyhomechef

ladyhomechef — Mon, 04 Jan 2010 10:07:07 +0000

I cooked Lor Ark a few times last year, this is the first recipe using lemon grass in the cooking. How interesting! I guess the author is right: you have to adapt and shift your expectations whether it pertains to your palate or life in general. :)

By: luke

luke — Mon, 28 Dec 2009 16:50:12 +0000

ah i see, thanks for the reply :D