Housewife Opens Yishun Hawker Stall With Her Son Selling Hard-To-Find Hokkien Salted Duck
Homemaker Sylvia Chew uses her restaurant cook father's recipe for the salted ducks, which are marinated for three days and offered with porridge, rice or beehoon.
Cantonese-style roast ducks or Teochew braised ducks are common enough offerings at hawker stalls, but the Hokkien salted duck is still a relatively rare find. It consists of a whole poached bird marinated in salt and spices, and savoured with a chilli padi and lime dip.
Unlike the swarthy-skinned ducks favoured by other dialect groups, this Hokkien salted duck looks deceptively plain, with its original pale yellow colour intact. It also has brinier flavour and not as juicy meat, as the salt draws out the moisture in the duck.
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