Saturday, 14 April 2012

PEKING DUCK WRAPS IN 15 MINS

[ I N  A S I A N  D I S H E S ]

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I can't even explain to you all the love I have for Peking duck wraps. It brings the fondest memories of when i was a fat child eating at Chinese restaurants with my family. I think this was the one dish I would beg mum and dad for every time we stepped foot in Chinatown. Obviously the ones you order at restaurants are fresh and super crispy plus you get the chef performing his slicing tricks to serve you however this is just as good! 
Mmmmmmm the mere thought of this makes my mouth salivate!

The only problem I found eating out is that they always give you a limited amount of pancakes and limited amounts of duck (always too much skin and not enough meat also). So with this problem in mind I decided I have to recreate a quick, cheap, and easy alternative for those who just can't live without a bit of Peking Duck and like to have easy access in their own home.
This version is a little different to the original Peking Duck but it's super easy to make and most importantly DELICIOUS I didn't want to use the traditional Peking duck pancakes as you have to make it separately, I used roti instead because it is a quick and easy option and you can keep it in your freezer.
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  [ I N G R E D I E N T S ]

1/4 of a Already Made Roast Duck [ ask for breast ]
(From Chinese takeaway shops)
1 cucumber
3-4 stalks of Spring Onion
1 Packet of Roti [ after cooked peel the roti in half to make it thinner ]
1 Jar of Peking Duck Sauce [ From Chinese supermarket ]
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[ D I R E C T I O N S ]

 










 CHINESE TRANSLATION


北京填鴨手捲
材料:燒鴨1/4只(要上身鴨胸位,不用切)
青瓜 1 只(切2小條)
青3-4棵(色切粒,白切段界花)
Roti 1 包, 北京鴨醬1 瓶(中國雜貨鋪有售)
做法:1)放roti 一塊在已燒熱少油的易潔鑊中,
灑上一些粒。
2). 煎至金黃反轉,再煎至金黃。
3). 再反轉使之煎至漲起,便成。
4). 預熱烤爐至270度,放入燒鴨,焗至皮脆,
取出切片。
5)將所有材料放上,依次放入青瓜條,
段, 鴨片,加入一些鴨醬,捲好,
美味的燒鴨手捲便可享用。
    

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