Monday, January 23, 2006

Waxed Duck (腊鸭)

Waxed duck or 腊鸭 or lup ngap (cantonese) is the oily, salty, preserved duck meat from China. (Warning :Extremely unhealthy food!!!) Previously it was sold at the price of RM 4.50 per piece (drumstick plus part of thigh meat) in Penang but this year the price dropped to RM 4.20 per piece. Is it due to the recent bird flu in China?

Actually, I don't fancy this waxed duck cos it is too oily and salty.. I'm phobia of super oily food :) Not my cup of tea. But since my hubby wants to eat it (waxed duck rice), so we buy some.. This is only available once a year, near the Chinese New Year period. Normally we washed the waxed duck to remove the excessive oil before cooking/steaming. Normally we will place the waxed duck on top of the rice in the rice cooker; When the rice is cooked, it will have nice aroma and yummy to many ~ the oily and salty taste...

23 comments:

Icey said...

jiejie, i wanna eat ....

cook for me lar...hehe..i go to ur place makan...

can ar?=p

PhotoCrazy said...

wah.. beside oily it will increase my cholesterol.. hmm better take less this year.. but it is only once a year.. what the heck might as well take as much as I can.. :D

Jellyfish said...

woh...
very salty wor, good for balding
kekekekekke....

Alicia said...

lap ngap.. nver try b4.. xD i think it's somethin similar to lap cheong rite?

Chen said...

icey,
Hahaha...little small girl shouldn't eat all these unhealthy stuff :P
if u really want, then u can ask your hun hun to cook for u :)
I'm sure he is willing to do so ;)

photocrazy,
moderation is the keyword :)

jellyfish,
I can imagine a bald jellyfish if he feasts on this regularly :D

alicia,
huh? u never eat before?
It is different from lap cheong..

agus said...

I too have never had this dish. So you steam it over the rice eh. I've always wondered how it tastes like. And the name is not exactly appetizing. No pretense about the name though. It really looks waxed. My favourite duck dich is peking duck. Mhhh...but the cholesterol...aiyah! Brings new meaning to 'duck and take cover'.

Robin said...

hmmm.. suggest you pour a litre of boiling water over it to wash away the wax, oil and salt before you cook it, because they hanged it up for drying at least one month.

Chen said...

agus,
The meat is a bit hard, chewy and salty. The rice is oily and salty :D
Peking Duck? I love that :)
Still drooling over the Peking Duck I had in Beijing in year 2002.
The one over here doesn't taste as nice as the original one in Beijing :)

Robin,
Thanks for the tips :)
When u want to venture into food business?

Cynthia said...

heheh.. i never tried waxed meat. not a big fan of salty stuffs =) beside, they look realy scary ..

Jellyfish said...

salty is tasty
kekekekeke

Chen said...

cynthia,
same here :)
I don't fancy salty stuffs, as well as oily stuff..

jellyfish,
Salty is tasty?
Mmmmm...I can foresee a bald jellyfish in the coming future :D
or your salty has other meaning? :P

Jacky said...

Why need to import all the way from China? We can't do it locally?

Anyway, I don't like having duck, especially oily types. Except duck drumstick noodles from Bidor - you know this famous restaurant in Bidor that sells Chicken biscuits?

Chen said...

jacky,
I have no idea :)

I heard many times people talking about the famous duck drumstick noodle from Bidor, but I haven't have the chance to try that out yet.

JoeC said...

wax dukies are passe, but i like... no, love roast duck! got weakness over roast duck! CNY is here again, what a time, its been a year already..... no angpow for me lei, too old lar :( never mind, i play firecrackers...kekekeke. Cheers!

carcar said...

yes, my mum used to cook it this way too, and alternatively u can add in lap cheong (waxed chinese sausages?) and top the rice with fried onion...yummy...

and u know why those dried / waxed food only avail once a year ( end of dec - feb)? it is simply because that particular season is blowing 'chun feng'...(spring wind?) hahaha...and the food can blow dry in a natural way...

another similar recipe to share:

steam the waxed duck, chicken thigh meat, and 'lup cheong' together, it help to reduce the 'saltishness', and remember the secret recipe here is...cut some onion (big & red one)in ring form and place underneathe the meat before u steam! it turn soft and tasty once cooked!

Selba said...

never tried this before.. so far, only eat duck which is kao ya bei jing :)

Chen said...

JoeC,
Roast Duck? another yummy dish :D
cham... now thinking about food only :P...

u r never too old lah...

carcar,
Thanks for the sharing and the recipe :)
Gong Xi Gong Xi..

Selba,
Is waxed duck available in Indonesia?
kao ya bei jing is nice..

carcar said...

gong.. xi.. gong.. xi gong xi ni AH! ...gong.. xi gong... xi gong xi ni...!!

'where is my ang pao' !!

ang pao ang pao i love you *muacks*

Chen said...

carcar,
hahaha.. everyone is in CNY mood :)
I can imagine the gong xi gong xi song playing in my mind :P

Your "virtual" angpow will be up soon :D

KittyCat said...

I've never tasted waxed duck before but very curious coz they only appear during CNY. If it doesn't taste like lapcheong, does it taste like the 'salted chicken' in Sg. Tiram??

Chen said...

kittycat,
I have never tasted the 'salted chicken' in Sg Tiram..
so I can't tell u whether they taste similar or not :)

tom said...

that duck doesnt look too good :( i dont think i would like to eat it. duck itself is very fat and oily, plus the wax on the skin.. :/

Chen said...

tom,
The waxed duck is very unhealty.. Very oily and salty :)