Name: Duck and Preserved Bean Curd Hot Pot
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Ingredients: 1/2 duck or 4 duck legs, cut chunks; 2 cloves of garlic, minced; 1 tablespoon of soy sauce; 1/4 teaspoon of black pepper; 1 tablespoon of vegetable oil; 1 yellow onion, sliced; 2 lbs (900 gram) of taro root, peeled and cut bite size cubes; 1/2 teaspoon of paprika; 2 cups of fresh young coconut juice, or 1 canned coconut juice; 4 cups of water; 1 small jar (4 oz or 113 gram) of hot preserved bean curd, or red color preserved bean curd; 1 tablespoon of fish sauce; 1/2 teaspoon of salt; 4 lbs (1800 gram) of water spinach, remove leaves, cut stems to 4 inches in length, washed and drained

Duck and Preserved Bean Curd Hot Pot

Duck and Preserved Bean Curd Hot Pot is a delectable Khmer dish, combining the savory flavors of duck with preserved bean curd and taro root in a flavorful hot pot. This culinary delight is a favorite among Cambodian people, often prepared for family gatherings or festive occasions, bringing warmth and communal joy to the table.

To create this mouthwatering dish, begin by marinating duck chunks in a blend of garlic, soy sauce, paprika, and black pepper. In a pre-heated large soup pot, sauté garlic, onion, taro root, and the marinated duck meat until the meat browns. The addition of coconut juice and water enriches the broth, creating a fragrant base for the hot pot. Seasoning with hot preserved bean curd, fish sauce, salt, and black pepper adds depth and complexity to the flavors.

The hot pot simmers over low heat until the taro root and duck meat reach a tender consistency. To serve, the hot pot is placed at the center of the table, and individuals can take portions of duck with bean curd soup to put on top. A delightful aspect of enjoying this dish involves dipping Asian water spinach into the hot soup stock until it softens. The meal is typically accompanied by rice or rice noodles and sweet fish sauce, providing a complete and satisfying dining experience.

Duck and Preserved Bean Curd Hot Pot not only tantalizes the taste buds with its rich and savory notes but also embodies the spirit of sharing and togetherness in Khmer culinary traditions. The communal aspect of placing the hot pot at the center of the table encourages a shared and joyful dining experience, making it a cherished dish for gatherings and celebrations.

Ingredients

1/2 duck or 4 duck legs, cut chunks
2 cloves of garlic, minced
1 tablespoon of soy sauce
1/4 teaspoon of black pepper
1 tablespoon of vegetable oil
1 yellow onion, sliced
2 lbs (900 gram) of taro root, peeled and cut bite size cubes
1/2 teaspoon of paprika
2 cups of fresh young coconut juice, or 1 canned coconut juice
4 cups of water
1 small jar (4 oz or 113 gram) of hot preserved bean curd, or red color preserved bean curd
1 tablespoon of fish sauce
1/2 teaspoon of salt
4 lbs (1800 gram) of water spinach, remove leaves, cut stems to 4 inches in length, washed and drained

Directions to make Duck and Preserved Bean Curd Hot Pot

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.

TO SERVE:

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.

Enjoy it

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