Savory duck within preserved bean curd AS WELL AS taro root can be delicious Khmer Krom hot pot.
Ingredients :
½ Duck or 4 duck legs, cut chunks
3 Cloves garlic, minced
1 Tablespoon soy sauce
¼ Teaspoon black pepper
1 Tablespoon vegetable oil
4 Gloves garlic, minced
1 Yellow onion, sliced
1½-2 lbs taro root, peeled IN ADDITION TO cut bite size cubes
½ Teaspoon paprika
two Cups fresh young coconut juice, or maybe 1 canned coconut juice
4 Cups water
1 Small jar (4.6 oz) hot preserved bean curd, or red color preserved bean curd
1 Tablespoon fish sauce
½ Teaspoon salt
¼ Teaspoon black pepper
2-4 lbs water spinach,remove leaves, cut stems to help 4 inch throughout length, washed AND ALSO drained
Procedures :
Marinated meat in garlic, soy sauce,paprika ALONG WITH black pepper, set a side.
Pre-heat a good large soup pot.
When soup pot is usually hot, complete oil, garlic, onion, taro root AND duck meat, sauté till meat brown, fill in coconut juice AND ALSO water,stirs well.
Seasoning inside preserved bean curd, fish sauce, salt AND ALSO black pepper.
Simmering within low heat until taro root ALONG WITH duck meat tender.
TO SERVE:
Put hot pot with a center associated with table, get duck with bean curd soup pot put on top. for you to eat take several Asian water spinach dips The idea in hot soup stock till softens. Serve in rice or even rice noodle AND ALSO sweet fish sauce.
