Edit History

Some meals.

 

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Itek Tim a.k.a. kiam chye ark th'ng (in Hokkien) (鹹菜鴨湯) (Nyonya-style "pickled mustard" duck soup).  Done in the style I usually do this in.

Water, duck legs (skin-on, fat-on; chopped up), pre-soaked cut-up wet pickled mustard ("harm choy"/kiam chye), sliced galangal, tamarind pulp (from a pressed block) slurried in a little water, wet/jellied sour-sweet preserved plums (instead of wet salted plums), garlic, some sea salt, some rock sugar. Simmered till done, seasoning adjusted.

 

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Kon Lo Ngap Meen (幹撈鴨麵) ("dry mixed" duck noodles), that night's version.

Cantonese roast duck [Asia mart]; skinny fresh wonton noodles (cooked) tossed w/ {(garlic in hot peanut oil) quenched w/ a mixture of (oyster sauce, light soy sauce, dark soy sauce, dash of fish sauce, sesame oil, water, white pepper, rock sugar)}; Choy Sum (菜心) blanched in oiled simmering water; sliced scallions.

 

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Ngau Lam Meen (牛腩麵) (beef brisket noodles). That day's/night's version.

 

Cut-up brisket & some garlic.

 

Stuff being tossed around/"sautéed" in the pot.

Peanut oil, generous garlic, lots of sliced ginger, sliced shallots, several whole star anise, couple pieces of cassia bark, dried orange peel pieces, crushed white peppercorns, dried bay leaves, brisket pieces, dried Angular Solomon's Seal rhizome slices (玉竹), dried Chinese liquorice root slices (甘草片), some sea salt.

 

Tossed around. Several cubes of white fermented beancurd (白腐乳) smooshed & slurried w/ water added in.  A good pour of good Shaohsing wine. Water. Simmer slowly. Korean radish (peeled) cut into quarter-rounds added in later, simmering continued till done. Probably about 3 hours in all. Left to "meld" & deepen in taste for several hours.

 

Fresh noodles [New Yung Ky Noodles, Inc.], a cluster loosened up.

Cooked in the usual way.

 

Assembled bowl of Ngau Lam Meen, w/ some chopped scallions.

 

Plus ong choy (蕹菜) (Water spinach, water morning glory, Ipomoea aquatica, etc) simply stir-fried w/ garlic & salt.

 

 

 

Some meals.

 

----------------------------------------------------------

 

Itek Tim a.k.a. kiam chye ark th'ng (in Hokkien) (鹹菜鴨湯) (Nyonya-style "pickled mustard" duck soup).  In the style I usually do.

Water, duck legs (skin-on, fat-on; chopped up), pre-soaked cut-up wet pickled mustard ("harm choy"/kiam chye), sliced galangal, tamarind pulp (from a pressed block) slurry in some water, wet/jellied sour-sweet preserved plums (instead of wet salted plums), garlic, some sea salt, some rock sugar. Simmered till done, seasoning adjusted.

 

----------------------------------------------------------

 

Kon Lo Ngap Meen (幹撈鴨麵) ("dry mixed" duck noodles), that night's version.

Cantonese roast duck [Asia mart]; skinny fresh wonton noodles (cooked) tossed w/ {(garlic in hot peanut oil) quenched w/ a mixture of (oyster sauce, light soy sauce, dark soy sauce, dash of fish sauce, sesame oil, water, white pepper, rock sugar)}; Choy Sum (菜心) blanched in oiled simmering water; sliced scallions.

 

---------------------------------------------------------

 

Ngau Lam Meen (牛腩麵) (beef brisket noodles). That day's/night's version.

 

Cut-up brisket & some garlic.

 

Stuff being tossed around/"sautéed" in the pot.

Peanut oil, generous garlic, lots of sliced ginger, sliced shallots, several whole star anise, couple pieces of cassia bark, dried orange peel pieces, crushed white peppercorns, dried bay leaves, brisket pieces, dried Angular Solomon's Seal rhizome slices (玉竹), dried Chinese liquorice root slices (甘草片), some sea salt.

 

Tossed around. Several cubes of white fermented beancurd (白腐乳) smooshed & slurried w/ water added in.  A good pour of good Shaohsing wine. Water. Simmer slowly. Korean radish (peeled) cut into quarter-rounds added in later, simmering continued till done. Probably about 3 hours in all. Left to "meld" & deepen in taste for several hours.

 

Fresh noodles [New Yung Ky Noodles, Inc.], a cluster loosened up.

Cooked in the usual way.

 

Assembled bowl of Ngau Lam Meen, w/ some chopped scallions.

 

Plus ong choy (蕹菜) (Water spinach, water morning glory, Ipomoea aquatica, etc) simply stir-fried w/ garlic & salt.

 

 

 

Some meals.

 

----------------------------------------------------------

 

Itek Tim a.k.a. kiam chye ark th'ng (in Hokkien) (鹹菜鴨湯) (Nyonya-style "pickled mustard" duck soup).  In the style I usually do.

Water, duck legs (skin-on, fat-on; chopped up), pre-soaked cut-up wet pickled mustard ("harm choy"/kiam chye), sliced galangal, tamarind pulp (from a pressed block) slurry in some water, wet/jellied sour-sweet preserved plums (instead of wet salted plums), garlic, some sea salt, some rock sugar. Simmered till done, seasoning adjusted.

 

----------------------------------------------------------

 

Kon Lo Ngap Meen (幹撈鴨麵) ("dry mixed" duck noodles), that night's version.

Cantonese roast duck [Asia mart]; skinny fresh wonton noodles (cooked) tossed w/ {(garlic in hot peanut oil) quenched w/ a mixture of (oyster sauce, light soy sauce, dark soy sauce, dash of fish sauce, sesame oil, water, white pepper, rock sugar)}; Choy Sum (菜心) blanched in oiled simmering water; sliced scallions.

 

---------------------------------------------------------

 

Ngau Lam Meen (牛腩麵) (beef brisket noodles). That day's/night's version.

 

Cut-up brisket & some garlic.

 

Stuff being tossed around/"sautéed" in the pot.

Peanut oil, generous garlic, lots of sliced ginger, several whole star anise, couple pieces of cassia bark, dried orange peel pieces, crushed white peppercorns, dried bay leaves, brisket pieces, dried Angular Solomon's Seal rhizome slices (玉竹), dried Chinese liquorice root slices (甘草片), some sea salt.

 

Tossed around. Several cubes of white fermented beancurd (白腐乳) smooshed & slurried w/ water added in.  A good pour of good Shaohsing wine. Water. Simmer slowly. Korean radish (peeled) cut into quarter-rounds added in later, simmering continued till done. Probably about 3 hours in all. Left to "meld" & deepen in taste for several hours.

 

Fresh noodles [New Yung Ky Noodles, Inc.], a cluster loosened up.

Cooked in the usual way.

 

Assembled bowl of Ngau Lam Meen, w/ some chopped scallions.

 

Plus ong choy (蕹菜) (Water spinach, water morning glory, Ipomoea aquatica, etc) simply stir-fried w/ garlic & salt.

 

 

 

Some meals.

 

----------------------------------------------------------

 

Itek Tim a.k.a. kiam chye ark th'ng (in Hokkien) (鹹菜鴨湯) (Nyonya-style "pickled mustard" duck soup).  In the style I usually do.

Water, duck legs (skin-on, fat-on; chopped up), pre-soaked cut-up wet pickled mustard ("harm choy"/kiam chye), sliced galangal, tamarind pulp (from a pressed block) slurry in some water, wet/jellied sour-sweet preserved plums (instead of wet salted plums), garlic, some sea salt, some rock sugar. Simmered till done, seasoning adjusted.

 

----------------------------------------------------------

 

Kon Lo Ngap Meen (幹撈鴨麵) ("dry mixed" duck noodles), that night's version.

Cantonese roast duck [Asia mart]; skinny fresh wonton noodles (cooked) tossed w/ {(garlic in hot peanut oil) quenched w/ a mixture of (oyster sauce, light soy sauce, dark soy sauce, dash of fish sauce, sesame oil, water, white pepper, rock sugar)}; Choy Sum (菜心) blanched in oiled simmering water; sliced scallions.

 

---------------------------------------------------------

 

Ngau Lam Meen (牛腩麵) (beef brisket noodles). That day's/night's version.

 

Cut-up brisket & some garlic.

 

Stuff being tossed around/"sautéed" in the pot.

Peanut oil, generous garlic, lots of sliced ginger, several whole star anise, couple pieces of cassia bark, dried orange peel pieces, crushed white peppercorns, dried bay leaves, brisket pieces, dried Angular Solomon's Seal rhizome slices (玉竹), dried liquorice branch slices (甘草片), some sea salt.

 

Tossed around. Several cubes of white fermented beancurd (白腐乳) smooshed & slurried w/ water added in.  A good pour of good Shaohsing wine. Water. Simmer slowly. Korean radish (peeled) cut into quarter-rounds added in later, simmering continued till done. Probably about 3 hours in all. Left to "meld" & deepen in taste for several hours.

 

Fresh noodles [New Yung Ky Noodles, Inc.], a cluster loosened up.

Cooked in the usual way.

 

Assembled bowl of Ngau Lam Meen, w/ some chopped scallions.

 

Plus ong choy (蕹菜) (Water spinach, water morning glory, Ipomoea aquatica, etc) simply stir-fried w/ garlic & salt.

 

 

 

Some meals.

 

----------------------------------------------------------

 

Itek Tim a.k.a. kiam chye ark th'ng (in Hokkien) (鹹菜鴨湯) (Nyonya-style "pickled mustard" duck soup).  In the style I usually do.

Water, duck legs (skin-on, fat-on; chopped up), pre-soaked cut-up wet pickled mustard ("harm choy"/kiam chye), sliced galangal, tamarind pulp (from a pressed block) slurry in some water, wet/jellied sour-sweet preserved plums (instead of wet salted plums), garlic, some sea salt, some rock sugar. Simmered till done, seasoning adjusted.

 

----------------------------------------------------------

 

Kon Lo Ngap Meen (幹撈鴨麵) ("dry mixed" duck noodles), that night's version.

Cantonese roast duck [Asia mart]; skinny fresh wonton noodles (cooked) tossed w/ {(garlic in hot peanut oil) quenched w/ a mixture of (oyster sauce, light soy sauce, dark soy sauce, dash of fish sauce, sesame oil, water, white pepper, rock sugar)}; Choy Sum (菜心) blanched in oiled simmering water; sliced scallions.

 

---------------------------------------------------------

 

Ngau Lam Meen (牛腩麵) (beef brisket noodles). That day's/night's version.

 

Cut-up brisket & some garlic.

 

Stuff being tossed around/"sautéed" in the pot.

Peanut oil, generous garlic, lots of sliced ginger, several whole star anise, couple pieces of cassia bark, dried orange peel pieces, crushed white peppercorns, dried bay leaves, brisket pieces, dried Angular Solomon's Seal rhizome slices, some sea salt.

 

Tossed around. Several cubes of white fermented beancurd (白腐乳) smooshed & slurried w/ water added in.  A good pour of good Shaohsing wine. Water. Simmer slowly. Korean radish (peeled) cut into quarter-rounds added in later, simmering continued till done. Probably about 3 hours in all. Left to "meld" & deepen in taste for several hours.

 

Fresh noodles [New Yung Ky Noodles, Inc.], a cluster loosened up.

Cooked in the usual way.

 

Assembled bowl of Ngau Lam Meen, w/ some chopped scallions.

 

Plus ong choy (蕹菜) (Water spinach, water morning glory, Ipomoea aquatica, etc) simply stir-fried w/ garlic & salt.