I LOVE YOUR CHANNEL! Thank you for sharing all these recipes with us and allowing us especially overseas like me to continue to enjoy Malaysian food at home. I've learnt so much about cooking watching your channel. You're the best! Please teach us how to make lam mee, or lam kuey teow. I'm talking the Malaysia version with the thick dark sauce. Thanks!
Hi Helen! Thanks for your suggestion, we'll consider that! Do keep a look out for our latest recipes by subscribing to our channel or following our social media platforms :)
hey wanna say thank you and i have followed exactly the recipe told and done it today although i didn't manage to get the dried mandarin skin and the chuan xiong here in the Germany but taste still great!!!!
Meatman, I've visited tons of blogs. Yours' THE BEST! I love the presentation. Just the right blend of pictorial, speed, clarity to engage viewers like me. I think any Dummy cook can easily follow your blog. Perhaps recommended brands of sauce would be greatly welcomed. LIke you use oyster sauce, soya sauce etc....a lot. Which are the better brands? KAMSIA!!!
Hi, can I use pressure cooker for this recipe? Also, can you advise on the brand of dark soya sauce and light soy sauce. Thanks for the tutorial ! 👍🏻💕🇸🇬
Pressure cooker will make the duck too tends. However, braised in the sauce makes the duck just cooked with pink inside. Dark soy should be thick. I made one today and it came out stunning.
Hi , Thank you for your recipe. Instead of throwing away the sauce can I freeze it and then use again say one month time? If yes , do I have to add anything else? TQ
+theMEATMENsg . Wah! Such a quick reply. TQVM. BTW, I always look forward to receiving your email. I like your video a lot because there is no time wasted with a lot of talking or distraction of a busy surroundings
+theMEATMENsg Hi Again. After 1 month of freezing the sauce, I am thinking of cooking this dish again. How shall I go about it?. I mean shall I fry all the aromatic herbs and then add the frozen sauce or is that a bad idea?
I don't have a big pot to braised the duck. Will there be any difference if I cut it to half.What's the weight of the duck and how big is the pot you were using. Thanks for reply
Hi, I am not sure exactly which section and how much of the duck backside to cut off. None of the angmoh videos ever mentioned this but the Teochew elders always emphasised this step. They say if you skip this step, your duck is pretty much ruined. Could you maybe make a video... ? Thank u!
+theMEATMENsg That would be so awesome!!! BTW your videos are so beautifully shot. And so much respect for pple trying to preserve our food heritage. Thank you!! 👍👍
One of my favourite Singapore dishes, love how sweet it is and how it has tofu and egg too
You guys are undoubtedly the future Singapore's cuisine. Continue what you do thank you!
+wayne chua Thanks a lot for the support!
I loved this recipe and I made my first braised duck and eggs today. It's stunning. Thank you for sharing.
I used this recipe for my braised duck last week. Instead of the black peppercorns, I added a few slices of dang gui and the results turned out great.
+LN Won sounds good! glad you enjoyed it!
the best cooking videos so far
Meat man,thank you fo sharing this wonderful recipe. I tried it and it turned out well👍
I love yr channel thkyou gr sharing
look delicious 😋
I'm glad i found your channel..fell in love instantly
Thanks for this great video it really help for my channel godbless
I LOVE YOUR CHANNEL! Thank you for sharing all these recipes with us and allowing us especially overseas like me to continue to enjoy Malaysian food at home. I've learnt so much about cooking watching your channel. You're the best! Please teach us how to make lam mee, or lam kuey teow. I'm talking the Malaysia version with the thick dark sauce. Thanks!
nice！！look forward to see the recipe of kway chap or kway teow kia！yum~
S😋 Delicious!
Hi, I love your recipes. Thank you. Can do dang gui duck?
Hi Helen! Thanks for your suggestion, we'll consider that! Do keep a look out for our latest recipes by subscribing to our channel or following our social media platforms :)
@@themeatmensg Thank you
wow...this dish look amazing...thank you for sharing, will have to try it out one day
What does chuan xiong do for this dish? This herb can be bitter
Looks legit
ahhhhhh one word yummy!!!
Wow!
Jesus that must be so delicious!
hey wanna say thank you and i have followed exactly the recipe told and done it today although i didn't manage to get the dried mandarin skin and the chuan xiong here in the Germany but taste still great!!!!
+Wai Loon Tham Good job! Glad you enjoyed it.
Thumbs up.
Hi may i know how would you cook duck rice?
Yum yum
Hi! Could you share how to make the rice for it? :) how do you get the dark color? Thank you!
Love all your videos. Any chance to do a video on chopping the whole bird (duck or chicken)
Thanks very much !
+Joyce Chung sure we will do one, including how to de-bone a bird too!
What do you end up doing with all that braising liquid?
You can make it into dipping sauce, cold toufu or drizzle it over with rice or even noodles too
if i don‘t have brown sugar can i not put it？
Meatman, I've visited tons of blogs. Yours' THE BEST! I love the presentation. Just the right blend of pictorial, speed, clarity to engage viewers like me. I think any Dummy cook can easily follow your blog. Perhaps recommended brands of sauce would be greatly welcomed. LIke you use oyster sauce, soya sauce etc....a lot. Which are the better brands? KAMSIA!!!
Best
Why not add all the soy sauces in the beginning, why break into 2 separate times to add them?
Lebih jelas kalau ada diskripsi nya 😊
Can i use chicken or pork with these ingredients and style?
Sure, why not :)
great video. 1 important question is the duck / sauce have the taste of average hawker centre ?? or better ?? for your opinion
If possible please do a video on how to cut a chicken / duck🙂
I'm still figuring how to get it cut up nicely 😅😅😅
Thank you 😘😘😘
+Evonne Chin sure we will try out best to get that out with the next poultry dish. Stay tune!
how about the rice? "ya fan".. thx
omg i tell u. i tried making it for the 1st time it went xtreamly well...now i jst wish theres another duck laying in my freezer T_T
how long i need to boil the duck please,,
ZuVe imuet 2 to 1 and a half hours...i used a whole duck
Thank's for ur kind brother
how long i need to boil the duck please,,
Hi, may i know the duck you use is 水鸭 or 花鸭？ the duck seller in the market said duck have 2 types.
Hi, can I use pressure cooker for this recipe?
Also, can you advise on the brand of dark soya sauce and light soy sauce.
Thanks for the tutorial ! 👍🏻💕🇸🇬
Pressure cooker will make the duck too tends. However, braised in the sauce makes the duck just cooked with pink inside. Dark soy should be thick. I made one today and it came out stunning.
Why are all poultry always cooked as whole chicken or duck not in halves or pieces?
How to cook the rice?
can I use this recipe for chicken instead of duck?
you can!
Hi , Thank you for your recipe. Instead of throwing away the sauce can I freeze it and then use again say one month time? If yes , do I have to add anything else? TQ
+Mee Ying Chong if you freeze it you should be able to do so, but you have to freeze it before you add the tapioca starch solution
+theMEATMENsg . Wah! Such a quick reply. TQVM. BTW, I always look forward to receiving your email. I like your video a lot because there is no time wasted with a lot of talking or distraction of a busy surroundings
+theMEATMENsg Hi Again. After 1 month of freezing the sauce, I am thinking of cooking this dish again. How shall I go about it?. I mean shall I fry all the aromatic herbs and then add the frozen sauce or is that a bad idea?
it's a great idea! just that you have to adjust the seasoning that's all. Bring the frozen sauce to a boil, fry all the aromatics then add to sauce!
👍👍👍👍thank u
Hi. What thick dark soya sauce brand?
You can try the one from Lee Kum Kee :)
👍👍👍👏👏👏
I don't have a big pot to braised the duck. Will there be any difference if I cut it to half.What's the weight of the duck and how big is the pot you were using. Thanks for reply
you can do that too, it works as well, the pot we used was 30 cm diameter by 30 cm height
Hi, I am not sure exactly which section and how much of the duck backside to cut off. None of the angmoh videos ever mentioned this but the Teochew elders always emphasised this step. They say if you skip this step, your duck is pretty much ruined. Could you maybe make a video... ? Thank u!
+coffeenciggy sure let us find the next duck dish to make and show that at the same time.
+theMEATMENsg That would be so awesome!!! BTW your videos are so beautifully shot. And so much respect for pple trying to preserve our food heritage. Thank you!! 👍👍
Hello there, great recipe! :) Are rock sugars necessary or is it optional?
Can we use chicken or pork instead for this recipe?
+Sazzy Kaur yup you can, just need to adjust the cooking time base on size.
May i know what camera u guys used to film? Thanks:)
+shiiirleygoh We are using a Canon 6d for now.
thanks you :))
有粿汁或 潮州鱼汤吗 :)
+Loon90vV 都会有，留调
Where can I brought this duck from
You can check form poultry vendors at wet markets, some bigger supermarkets also sell whole ducks
可以写华文的香料配料给我吗
oh my god marry me !
Ban mian please!!!!
+choco chic sure we will add it to our to-do list
wow!!! looking forward to it :D
It's either 滷鴨 or 卤鸭，but never 滷鸭.
I was thinking something nice and different… haizzzz. You still add sugar…. Why but why!!?? 🤦♂️
Recipe 卤水鸭
鸭腿离骨，鸭屁股还在。有川弓无甘草。。只鸭能，D汁都臭苏味啦
Way way way too much salt
0
Way to much soy sauce, that duck is going to be salty af
can I use this recipe for chicken instead of duck?