Thursday, February 6, 2014

Cured Meat - Chinese Sausages And Waxed Duck Leg

Cured meat - waxed duck leg and chinese sausages was once a upon my favorite . Due to healthier diet, I have cut off this cured meat for some years but recently I received 2 pairs of wax duck legs and a kg of chinese sausages for CNY.  Thank you so much Elaine for gifting this delicious cured meat to us.  Wow, after some many years of abstaining from eating these chinese cured meat , it became  a rare delicacy to WB and myself :p Anyway, I steamed these delectable and aromatic meat for our dinner .

To make it less oily and waxy ,  I poured hot boiling water on the duck leg and let it immersed in the hot water for 20 minutes.  I then removed the skin and fat from the duck meat. And for the Chinese sausages, I removed the skin too. Cut them into biteable sizes and then steamed them for 30 minutes . Before steaming , I added 1 tsp of light soy sauce.  While they were steaming in the steamer, I prepared onions pickles.  Sliced one big red bombay onion into thin slices.  Add calamansi juice to the onion slices.  serving the steamed cured meat, garnish tthe meat with the pickled onions.  Count the calories later. We both tucked in like a glutton and had more than what we are supposed to consume in LOL!   Nom nom nom was heavenly ! :)

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