Savory duck with preserved bean curd and taro root is delicious Khmer hot pot. Cambodian people like to cook this of food to serve during family gathering or party.
Duck and Preserved Bean Curd Hot Pot
Savory duck with preserved bean curd and taro root is delicious Khmer hot pot. Cambodian people like to cook this of food to serve during family gathering or party.
4
servings30
minutes40
minutes990
kcal1
hour10
minutesIngredients
1/2 duck or 4 duck legs, cut chunks
2 cloves garlic, minced
1 tablespoon soy sauce
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 yellow onion, sliced
2 lbs (900 gram) of taro root, peeled and cut bite size cubes
1/2 teaspoon paprika
2 cups fresh young coconut juice, or 1 canned coconut juice
4 cups water
1 small jar (4 oz or 113 gram) of hot preserved bean curd, or red color preserved bean curd
1 tablespoon fish sauce
1/2 teaspoon salt
4 lbs (1800 gram) of water spinach, remove leaves, cut stems to 4 inches in length, washed and drained
Directions
- Marinated meat with garlic, soy sauce, paprika and black pepper, set a side.
- Pre-heat a large soup pot.
- When soup pot is hot, add oil, garlic, onion, taro root and duck meat, sauté till meat brown, add coconut juice and water, stirs well.
- Seasoning with preserved bean curd, fish sauce, salt and black pepper.
- Simmering in low heat until taro root and duck meat tender.
Recipe Video
Notes
- Put hot pot in a center of table, take duck with bean curd soup pot put on top. To eat take some Asian water spinach dips it in hot soup stock till softens. Serve with rice or rice noodle and sweet fish sauce.
Nutrition Facts
- Serving Size: 4g
- Calories: 990kcal
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 49mg
- Sodium: 2879mg
- Carbohydrates: 183g
- Fiber: 37g
- Sugar: 36g
- Protein: 45g
