Duck omelette in miso broth
Fish, page 144.
INGREDIENTS
1 tablespoon grated palm sugar
1 tablespoon fish sauce
6 eggs
¼ cup peanut oil
8 fresh shitake mushrooms, sliced
1 cup roasted peking duck meat, shredded
100g bean sprouts, chopped
50g snow pea sprouts, coarsely chopped
1/3 cup kecap manis
3 green onions, julienned
Miso broth
1 cup chicken or fish stock
1/3 cup orange juice
1 teaspoon finely chopped fresh ginger
2 kaffir lime leaves, torn
1 teaspoon Sichuan peppercorns
1 tablespoon kecap manis
2 teaspoons miso paste
METHOD
To make the miso broth, combine the ingredients into a saucepan and bring almost to the boil. Reduce heat and simmer for 20 minutes. Strain and set aside.
Heat the palm sugar and fish sauce in a small pan until the sugar dissolves; cool slightly.
Whisk the eggs in a large bowl and stir in palm sugar and fish sauce mixture.
Heat a little of the peanut oil in a frying pan over medium high. Pour in just enough of the egg mixture to cover the bottom of the pan. Cook until just golden on the bottom but still moist on top. Slide the omelette out onto a plate and cook another three, using the rest of the eggs.
Heat a little more oil in a wok and stir-fry mushrooms for 1-2 minutes. Add duck meat and cook a further 2 minutes or until hot.
Divide the duck mixture amongst four omelettes and top with bean sprouts and snow pea sprouts. Roll up and place into serving dish.
Ladle hot miso broth over the top, drizzle with kecap manis and sprinkle with julienne green onions; serve immediately.
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