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Filling up my growling stomach before crossing the border!
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It's mine other than one of my favourite Chinese dish! A famous braised duck from Taika Huat in JB!
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Do you know that Taika Huat actually translates to Everybody Rich in Hokkien? 😂😂😂
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📝: tenshichn.hotspot.com
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#tenshichnxeats #tenshichnxtravel #tenshichnxjohor #braisedduck #teochewcuisine #chinesecuisine #foodie #jbeats #foodgram #instafood #duckmeat #foodblogger #myblogger #malaysiafood #chinesefood @ Taika Huat Braised Duck
Simple #dinner can be so satisfying. This is the #braisedduck rice at #pjoldtown...
When I don't have enough time to cook my own #teochew braised duck, this seems like the best option. 😍😎😙✌💪🤘👍
💻: www.deelicious.my
#deelicious #deeliciousmy #uncommon #unlimited #unreserved #bloggerlife #bloggerstyle #IGers #blogger #malaysianblogger #igersoftheday #tflers #Instagrammer #photooftheday #picoftheday #throwback #foodporn #food #foodpornasia #duck
Kickass Teochew dinner with my parents before my one week in Japan! #AhOrh #FishmawSoup #ChaiPohKwayTeow #BraisedDuck #HehZho #PrawnRolls #TeochewFood
【让味道说话】[馬來西亞] 檳城【卤味】
#braisedduck #roastedpork #chineseliversausage #chicken #Streetfood #malaysiafood #Penangfood
引经据典来说“卤味”是源于潮州人的饮食文化，潮州人善于用酱油、香料和药材来制作卤汁，把相关的食材弄熟，进而入味并附上特有诱人的香气。很多人并不发现，原来用香料和药材卤制过的食材有另一种功用，就是能够使食材保留得更久进而不浪费资源。
好吃的卤汁不该油腻，因为都需要伴跟主食（米饭、粥之类）所以它的调味更应该浓淡要得宜，浓郁而不死咸，清香而不腻。喝起来顺口而且回甘的卤汁就特别吸引人的味蕾。
好的卤汁都是店家每天蓄着用的，不会卖精光，因为隔天还得兑上心的酱油、药材和香料来继续卤制新的一批卤味。所以老字号所卖的卤味总比一些刚开始营业店家味道来得丰腴，因为老店家常年累月相继的已卤制了不计其数的猪，鸡，鸭子，味道当然更胜。
卤汁的天敌就是生水，煮好的卤汁会被仅仅一滴生水或锅盖流下的倒汗水弄得腐败。所以说卤汁是卤味的命脉，都受到特别的照顾和保护，那样才能把陈年老卤一路传承下去，把美味一路培养下去。
今天为大家介绍的是槟城阿依淡区，湖花园的【吉成茶餐室】里卖了几十年的卤鸭饭。这里除了饭也有卖鸭粥和米果汁，除了卤味老板也有兼卖烧腊，烧肉、叉烧和自己灌制的烧肠，味道不错。
我个人最喜欢这里的卤猪大肠，老板也细心地把内脏都间隔开在另外的锅子里卤制，以免把味道煮到其他材料里。卤鸭子肉质软而入味，带咸香，爷爷在世时常来吃他们的卤鸭腿，配上他们特制的辣椒酱，酸酸甜甜的，特别开胃。除了鸭腿，总会另外点了焖鸭脚和焖梅菜，他吃粥时我吃饭。直到今时今日，再回到这里吃还能吃到当年的感觉，赞~！
吉成茶餐室
KEAT SENG COFFEE SHOP
RESERVOIR GARDEN Ayer Itam
湖花园角间咖啡店
Business Hour : 10：30am to 3pm (直到卖完)
Thank God it's Friday, and do we have a TREAT to try over the weekend! The Chinese, especially Teochews and Hokkiens love to braise their food. A good braised duck is cooked with love in a pot of soy sauce based braising liquid with essential aromatics. We added chuan xiong (ligusticum) and dried mandarin peels on top of the usual cinnamon sticks, star anise and cloves.
Using quality soy sauces also makes a big difference to the taste. Our favorite topping to go with braised duck are braised eggs and tau kwa. If time permits letting the braised duck rest for longer time before eating it lets the braised taste penetrate your dish better. Perfect for a scrumptious lunch treat this weekend!
#SG50 #jiaksimi #themeatmensg #braisedduck #duckrecipe #shiok #braisedgoodness
Recipe at:- http://themeatmen.sg/braised-duck/
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