There’s no denying that we Malaysians love our bak kut teh. Funnily enough, you can make this dish with relative ease.
Infused with herbs and spices like star anise, cinnamon, cloves, dong gui, fennel seeds and garlic, this version of bak kut teh is pork-free and does not come in its typical soup form.
In this recipe, Sidney Kan shows us how to make this flavourful drier version. To make this recipe, you will need a Philips All-In-One Multicooker and a Philips Airfryer.
Ingredients
- 1/2 duck (cut into 2 quarters) or 3 pieces of duck breast, washed clean and pat dry
- 1 pack of bak kut teh paste (you can buy this from the supermarket)
- 1 tablespoon Supreme Soy Sauce
Method
- Marinate the duck with Supreme Soy Sauce and Bak Kut Teh paste and set aside for an hour.
- Pour one cup of water into the multi-cooker and place the steamer rack.
- Place the duck into the steamer rack.
- Select steam mode and set the timer to 10 minutes.
- Once done, remove the duck from the pot and fry in the Airfryer at 160˚C for five minutes, then fry for another three minutes at 200˚C.
This article first appeared in butterkicap.com
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