Our Aromatic Crispy Duck has come to its completion, so here is the actual recipe in full, without diversions into making your own Hoisin Sauce, for which you can make your own Black Bean Paste, for which you can make your own Five Spice Powder. Guess who was fool enough to make all his ownContinue reading “Aromatic Crispy Duck”
Author Archives: chefchristianbauer
Bouquet Garni
I’m not talking about herbs today, but about beautiful things that lift up your soul. This sounds quite hifalutin, but I think it’s important to surround yourself with beauty, whether that’s posters that bring back memories, paintings that talked to you and that you were lucky enough to be able to afford, or just somethingContinue reading “Bouquet Garni”
Tortilla con Morcilla
There were some just surviving potatoes left out on my worktop yesterday. Those little washed ones of indeterminate origin, as well as an onion that was trying to grow into a plant before expiring, so I was thinking of what to make of them before they needed to be binned. With our recent purchase ofContinue reading “Tortilla con Morcilla”
Japanese Curry Udon
Japanese Curry is neither. It’s not really Japanese and it’s definitely not a curry. Even the curry powder used is an English interpretation of curry powder. It’s all really rather weird; No person in ANY curry cooking country would ever make curry like that. And yet it is so delicious you can’t stop eating it.Continue reading “Japanese Curry Udon”
Project: Aromatic Crispy Duck – Part 5: Steaming the Duck
Today we are going to steam our duck. It has been marinating in its spiced salt for two days and is ready to hit the steam bath. We’ve come quite a long way in this long project, so don’t give up on me now! Five Spice Powder (see Project: Aromatic Crispy Duck – Part 1:Continue reading “Project: Aromatic Crispy Duck – Part 5: Steaming the Duck”
Hoisin Sauce
Hoisin Sauce is ridiculously easy to make and I promise you, it is so delicious, you’ll be licking the spoon (I know I did). I do recommend that you make your own Black Bean Paste as well as your own Five Spice Powder, which will make all the difference. Neither is particularly difficult to doContinue reading “Hoisin Sauce”
Stir-Fried Beef with Bitter Gourd and Black Bean Sauce
This dish has been attacked and perverted by my mat salleh spirit. By right there should be lots of bitter gourd and a little beef for flavouring, but I felt like meat, so it’s a half and half affair. Feel free to adjust the quantities to your preference. As long as you stay with aContinue reading “Stir-Fried Beef with Bitter Gourd and Black Bean Sauce”
Project: Aromatic Crispy Duck – Part 3: Black Bean Paste
Black Bean Paste is a fantastically useful thing to have in the kitchen. It can elevate a simple dish and a teaspoonful can save a boring dish from oblivion. I will not only show you how to make black bean paste, but also show you one recipe that is both simple and delicious and reallyContinue reading “Project: Aromatic Crispy Duck – Part 3: Black Bean Paste”
Project: Aromatic Crispy Duck – Part 2: Aromatic Salt and Spice Mix
Here’s the second part of our quest for that perfect Crispy Aromatic Duck, served with delicious, thin pancakes and homemade hoisin sauce. In part 1, we made the Five Spice Powder, so that’s crossed off the list and all that remains to do before we get to sink our teeth into the crisp duck isContinue reading “Project: Aromatic Crispy Duck – Part 2: Aromatic Salt and Spice Mix”
Project: Aromatic Crispy Duck – Part 1: Five Spice Powder
A word of warning: This post contains upsetting images of a dead duck. So if you are my vegetarian, animal loving friend, please don’t read on. That’s the reason there is no relevant picture features here. That will come later, when the duck is less recognizable as such. This is a rather involved project, notContinue reading “Project: Aromatic Crispy Duck – Part 1: Five Spice Powder”
