Vegetarian Roast Duck (“Mock Duck”) w/ Brussels Sprouts

I first tasted roast duck at one of my favorite Chinese restaurants a few years ago. Not as tender as chicken, and a lot more oily, it became one my favorite meats. Since then, I have opted for leaner meat choices, and more vegetarian options, so this recipe caught my eye! A close friend of mine introduced me to what her family calls, mock duck, which is made out of bean curd.

Along with the vegetarian roast duck, we prepared delicious brussels sprouts.

 Ingredients: (Recipe will serve 4 people)

•  2 packets of bean curd sheets
• 2 pounds of brussels sprouts
• 1/2 Cup of Chopped Onions
• Natural Soy Sauce
• Garlic Powder
• Onion Powder
• Sea Salt
• Pepper

The hardest ingredient to find for this recipe, may be the bean curd sheets. Bean curd sheets, also known as tofu skin, are commonly used in Chinese and vegetarian dishes. It is a product of soy, which is rich in calcium, iron, and most of all, protein. I was able to find my sheets at a market in Philadelphia’s Chinatown.

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1– The first step for this dish, is to remove the bean curd sheets from their packages. When unfolded, each sheet is circular in shape (Image 1).

2– Next, rip each sheet into small squares, no bigger than a slice of cheese. (Note, this will take a bit of time. You may want to divide each sheet into quarters, and rip them individually)

3– While ripping your sheets, place each square into a large bowl of water. Continue to add more water to the bowl to saturate the squares (Image 2).

4– When all of your bean curd squares have become a pasty white color, place them into a strainer to drain (Make sure the bean curd sheets are dry).

5– Now, in a separate bowl, season the squares to taste with garlic powder, onion powder, sea salt, and soy sauce. (Because the bean curd has a bland taste, use a generous amount of seasonings for flavor).

6– Massage the seasonings into the squares so that they are fully saturated. Place the seasoned bean curd into a large oven-safe casserole dish (Image 4).

7– Cook the bean curd on 375° for about 45-50 minutes, or until golden.

The texture of the roast “duck” will be crunchy on the top, with the inside being tender, and flavorful due to the absorption of seasonings!

 

 Brussels Sprouts:

• 1-Carefully halve each one once or twice with a straight-edge knife, after removing the stems.
• 2- In a saucepan, heat a tablespoon of oil over a medium flame and sautée your chopped onions.
• 3- Mix the brussels sprouts into the onions, and over low heat, cook for 7-10 minutes, until the leaves are tender and bright green. (Frequently turn the brussels sprouts, and season them with pepper and garlic powder for taste).

Serve the vegetarian roast duck hot out of the oven with the brussels sprouts for a nourishing meal!

If you’re in the Philly area, and have trouble finding the bean curd sheets, contact me!

My Favorite Foods: Malaysian Cuisine

Next up, Malaysian cuisine! In my previous entry, we had a chance to explore the exquisite nature that is Thai food, one of three personal favorites. One could only follow up with a style of cooking that bears similarities.

Just as with Thai food, Malaysian cuisine is relatively new to me, but that doesn’t mean I am a novice when it comes to choosing really good dishes. Fortunately, the local Chinatown in Philadelphia hosts two very popular Malaysian restaurants, which have satisfied my appetite on many occasions. Those restaurants are Penang and Banana Leaf. I’m not lying when I say that Penang has been frequented by me at least 10-15 times, if not more. Located at 117 N 10th St., Penang stands out from all other restaurants in Chinatown, not appearing as another “hole in the wall.” With a sleek modern exterior, and warm, welcoming layout inside, Penang pleases not just the palate.

So, what attracts me to Malaysian food?

Similar to Thai, Malaysian cuisine has a host of rice and noodle dishes. On top of that, there are some delicious soups and breads that serve as staples. Typical of most countries in this part of the world, Malaysian cuisine has absorbed cooking styles from neighboring countries and cultures. For instance, Indonesian, Chinese, Thai, and Indian culture have heavy influences in many of their dishes.

If you’re like myself, I like meals that incorporate a lot of different elements and ingredients. That way, I feel as though I am getting more taste for my buck! I have found that Malaysian cuisine is perfect for this. Some of my favorite dishes, Indian Mee Goreng, Singapore Rice Noodles, and Seafood Scrambled Egg Chow Fun, combine an assortment of vegetables, seafood, spices, and sauces. The latter dish may look a little scary at first, but it’s very filling, and an adventure to eat.

Singapore Rice Noodles

Seafood Scrambled Egg Chow Fun

I have never started a meal off at a Malaysian restaurant without Roti Canai. Now you may be thinking, “Isn’t roti an Indian bread?” You are absolutely correct, which is why I love this food! Roti Canai, or Indian Pancake, is a crispy, yet chewy, piece of bread served with curry chicken and potatoes. It is an excellent segue into the other diverse flavors that Malaysian food has to offer. If you visit Penang, you can actually witness the cooks hand-tossing the dough used to make your roti, which is then molded. 

Overall, my favorite part about Malaysian cuisine has been the price! Every time that I’ve been to Penang, I usually don’t turn beyond the first few pages of the menu. The section entitled, “Fried Noodles,” has a list of cheap, amazing dishes, most under $7. And believe me, the portions are appropriate! Let’s say you’re not in the mood for fried noodles, but still want noodles! If you like spicy, Curry Mee With Young Tau Foo ($6.95) is an amazing seafood noodle soup. What about a rice dish? Nasi Lemak ($5.50), a very popular Malaysian dish served with coconut rice, a hard boiled egg, and other toppings, is tasty. And if you’re looking for a meatier rice dish, the Duck with Ginger and Scallion Rice ($5.25), is a favorite of mine and a few friends.

How can you beat these prices?

I highly recommend that if you’re in the area of Chinatown, that you give Penang and Banana Leaf some thought. If you’re looking for a superb, twist to your typical Asian cuisine, you will be pleased.

But I am warning you, this food is addicting! I’ve already visited Penang three times in the last month.

My Favorite Foods: Thai Cuisine

Siamese Princess

If someone asked me to name my favorite foods of all time, like yourself, I would hesitate at first. However, I would be able to name my favorite food cuisines. Hands down, I would choose Thai, Malaysian, and Indian food. This entry will be part of a three-part series, “My Favorite Foods,” in which I feature a few restaurants that I’ve visited recently, all Thai, Indian, and Malaysian.

First up, Thai food. From a very young age, I had always loved what I thought to be Chinese food, only to find out that it was really watered down, American-Chinese. Growing up in a diverse community on the outskirts of Philadelphia, I grew accustomed to different types of food. As I mentioned, American-Chinese food was the closest thing I had to being cultured. Needless to say, I had a lot to learn and much more to eat! Thinking back to my teenage years, Thai food was probably a catalyst for what currently could be described as an eclectic palate.

So, what do I like about Thai food?

Simply, everything! From its colorful dishes, which prove both tasty and healthy, to its variety of ingredients piled onto one plate, Thai cuisine has something for everyone, even the picky eaters. It only makes sense that a cuisine that has been influenced by so much culture, would blossom the way it did. Thai food has been shaped by the cooking of various neighboring countries, such as Burma, China, Cambodia, Laos, and Malaysia. It has even been touched by cooking traditions found in India. For instance, look at a menu of any local Thai restaurant. You will find many dishes serving different types of curry. This is not to say that Thai cuisine is the same as Indian, or the other aforementioned cultures. No, Thai food is very unique in itself. If you have not tried it, I encourage you to do so. Here are some places I’ve had the pleasure of visiting!

Image 1 - Vegetable Pad Thai (Little Thai Market)

Image 2 - Massaman Curry (Siamese Princess)

Image 3 - Drunken Noodle (Siamese Princess)

Overall, I’ve discovered that Thai food can be very inexpensive. One of the cheapest eats that I came across on my journey, was Little Thai Market, which is located at the Reading Terminal in Center City Philadelphia. If you’re looking for a good lunch to fill you up, I recommend this “little” place. On an average of $6 per meal, their portions outweigh the price, and their ingredients are very fresh. Depending on the time of day, expect a line. This is a very popular spot!

Another aspect of Thai food that I enjoy, are the vegetarian options. Although I am not a full-fledged vegetarian, still eating poultry and seafood, there are numerous meatless dishes. Other traditional dishes that use meat, can often be substituted with tofu, such as Pad Thai, a favorite mine (Image 1).

Do you like rice dishes? Try Thai! Siamese Princess, in Ardmore, PA has a delicious dish, Massaman Curry with tofu and vegetables (Image 2). What about noodles? Try Thai! Drunken Noodle, a stir fried rice noodle dish with exotic flavor, will put your local Lo Mein to shame (Image 3). Even if you’re just looking for something light, there are many delicious Thai soups. One of my favorites, is a shrimp coconut soup that Little Thai Market offers.

If you’re looking for other amazing Thai restaurants in the area, view my list below. You will not be disappointed!

Heng’s Thai – (1156 Baltimore Pike – Springield, PA)

Nooddi-Thai Chef (42 East State Street – Media, PA)

Pattaya Thai Cuisine – (4006 Chestnut St – Philadelphia, PA)

Mikado – – Thai Pepper – (64 East Lancaster Avenue Ardmore, PA)