Braised Duck with Ginger

Packed with robust flavours and unbelievably simple, this slow braised duck with ginger is recipe from my dearest Mum. As with all other braised dishes, the duck tastes better when it is braised for a longer period of time, and especially so when it is left overnight and reheated again the next day. Unfortunately most supermarkets in Singapore only sell duck as a whole. If a whole duck is too much food for your family, packed half of it into the freezer after it cools. Good to keep for a good 3 months!

Ingredients:

1                            duck, chopped
2                            old ginger, julienned
2 tablespoons         cooking oil
3 tablespoons         sesame oil
4 tablespoons         light soya sauce
4 tablespoons         dark soya sauce
11/2 cup                     water

Method:

Heat a wok on medium high with 2 tablespoons of cooking oil and 3 tablespoons of sesame oil. Add in the ginger and fry till golden brown.

Add in the duck and fry for another 5 minutes.

Add in the light and dark soy sauce and stir fry for a minute or so.

Add in 1 1/2 cup of water and bring to boil. Lower heat to simmer for at least 40 minutes.

Grilled Sirloin Steak with Horseradish Sauce

Easy, simple meals are what's occupying my dinner table these days. After a long day at work, I'm lucky to be left with the last 10% of my battery when I get home. Then again, it doesn't mean that I'll have to deprive myself of a good meal. This grilled sirloin steak takes about 6 minutes to cook and another 2 minutes for preparation. There, no more excuses for any instant meals anymore.

Serves 1
Ingredients:

1                               thick slab of sirloin steak
1 bunch                     arugula
1 tablespoon              horseradish sauce
1/2 teaspoon             rosemary leaves
1 tablespoon             olive oil
1 clove                      garlic, cut into half
                                 salt and pepper to taste

Method:

Place the sirloin steak in a plastic or ziplock bag and add in 1 tablespoon of olive oil and 1/2 teaspoon of rosemary leaves. Season with salt and pepper and mix well for it to be evenly coated.

Heat the grill or frying pan on high heat for a minute. Remove the stick from the bag and place it on the grill. Turn the steak over after 3 minutes and rubbed the charred side with the cut garlic.

Turn the steak over after another 3 minutes, rubbing the cut garlic on this side of the steak too. Switch off the heat and allow the steak to rest on a plate, covered, for about a minute or two.

Serve on a bed of arugula and 1 tablespoon of horseradish sauce.

Note: 3 minute per side will give you medium rare steak. If you prefer medium ones, cook it for about 4 to 5 minutes per side.