BEAN CURD HOT POT RECIPES

Name: Duck and Preserved Bean Curd Hot Pot
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 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 - CAMBODIAN RECIPES

Duck and Preserved Bean Curd Hot Pot - Cambodian Recipes image

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 gathe...Pot

Provided by Cambodia Recipe

Categories Hot Pot

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : ServingSize 2, Calories 990, CarbohydrateContent 183.4 g, CholesterolContent 49 mg, FatContent 15.5 g, SaturatedFatContent 4.1 g, FiberContent 36.6 g, ProteinContent 44.8 g, SodiumContent 2879 mg, SugarContent 36.2 g

DUCK AND PRESERVED BEAN CURD HOT POT - CAMBODIAN RECIPES

Duck and Preserved Bean Curd Hot Pot - Cambodian Recipes image

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 gathe...Pot

Provided by Cambodia Recipe

Categories Hot Pot

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 14

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

Steps:

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.

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