Wei Ji Braised Duck: Keeping a family legacy alive
There are many heartwarming stories rising from our hawker heartland. Selling food and providing transport is a lifeline for many in most societies. Visit any metropolis and you will find new immigrants either selling food or driving taxis in order to provide for their families when they are unable find work in their own trade or profession. This was certainly the case for Singapore in the early days when many of our forefathers became hawkers or rickshaw pullers in order to eke out a living.
Liang Zhao Ji has been around since the 1960's and started off as a roadside stall outside of the Hoover theatre in Balestier. The stall moved to its current location at the Whampoa Drive Food Centre in 1978 as part of the government's initiative to clear the hawkers off the streets.
My friend Allan has made it his mission to track down retired hawkers and learn their tried and tested recipes. This particular braised duck recipe comes from an old Teochew man, Mr Teo who used to be the head chef of Hang Kang Teochew restaurant for over 20 years.
Here is a glimpse of the future of our hawker food! A braised bento set. Being an entreport, Singapore has always been a crucible for cultural rempah (spice paste). In the past, the Malays were introduced to the hokkien noodles by the Chinese and mee rebus was born. The Indians married the Chinese love for […]
Peng Restaurant Catering Services: Teochew food in the Teochew Heartlands
The food is quite good in general but as with most restaurants that make it to this blog, there are a few dishes which I felt really stood out. The first is the oyster omelette which is done in a style that is quite different. This is more like an orh nerng (oyster egg) rather than an orh luak (oyster omelette with crispy chewy fried potato starch). The omelette is done very well and they managed to get the eggs to a nice, fluffy texture over which they blanket with a mound of fresh oysters and tasty oyster infused sauce. It certainly is a healthier, less oily version!
Braised duck has never been on my "shiokfood" list until now. Comfort food yes, but it had never hit that "Shiok" level for me. You know, the level when you are compelled to shovel the next spoonful of food into your mouth in order to continue experiencing that state of euphoria? Shiokfood is the kind of stuff that you can't help but keep eating until 1. The food runs out, 2 The money runs out, 3 Your wife runs out. Ok, I was just joking about no. 3. It's not a good reason to stop eating shiokfood.
New Market Teochew Braised Duck: Slurpilicious Porcine Epidermis (Pork Skin)
It’s interesting that you can belong to a church for over 20 years and there are still many people get to meet for the first time even though they too have spent much of their lives there! So I met this senior gentleman after service one day who happen to be a Hokkien who prefers […]
Redhill Lor Duck Rice and Noodles: Oh Yes, I found my Braised Duck!
I have never been crazy about Braised Duck. There, I have said it again! When I searched my blog archives I was amazed that I have already written about my ambivalence towards Braised Duck twice, both in my post on Lian Kee as well as Cheok Kee braised duck! Gosh, I only just realised that […]
Heng Gi Goose and Duck Rice: True Heritage Braised Duck
When you talk about braised duck, this is the one stall that is a bit of a legend in Singapore. The old man has been selling braised duck for over 60 years since he was a small boy helping out at his fathers stall along Tewchew street. Before Tekka market closed for renovations, I heard […]
Chao Shan Cuisine: As Teochew as the Teochew Ah Bah that runs it!
Liver Rolls and Pork Aspic $28 The best type of Teochew food are the ones that are cooked by a Hao Lian Teochew Ah Bah (Teochew man proud of his craft). Even better if the Teochew Ah Bah has been cooking Teochew food for the last 30 years! Even more better if the said Ah […]
Delicious Duck Noodles: Deliciousness since the year Man landed on the Moon
Ah Tanglin Halt. The name conjures up memories of dark alleyways, bare concrete and the 1 room flat where my maternal Ah Gong and Ah Mah used to live. Actually, it was quite scary. I did not have fond memories of visiting Ah Gong. But I was very young then, maybe 5 years old so […]