Penang Dang Gui (Angelica Root) Duck Kway Teow Soup
- erinna Chng
- Feb 8
- 1 min read
Penang Kway Teow Soup, though looks very plain, are very flavourful. In Penang, they have the chicken and the duck version. The duck version have angelica root (dang gui) added to it for some herbal taste. If you are not able to get hold of duck carcass, substitute with the same amount of pork bone. For chicken version, use chicken carcass and chicken meat instead of duck carcass and duck meat. Also, omit the dang gui.
The broth will taste slightly salty without adding the blanched noodles. Don’t worry, the noodles will dilute the taste of the broth after adding into the it. Penang style kway teow soup is very different those we have in Singapore. Singapore ones are slightly bland and “flat” as compare to the Penang’s ones.
Do not cook the garlic chives for too long. Just lightly blanch it for about 30 sec and remove from the broth.
You can choose to fry your own garlic crisps. I’m lazy and i used store bought.
For an authentic penang style kway teow soup, do not use the broad flat rice noodle. Use the slightly thinner kway teow or Ipoh style way teow.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Duck Broth
Boil a big pot of water over medium heat
Add in all the carcass and duck meat, let it boil and drain away the pot of boiling water.
Wash the carcass and duck under running tap water. Ensure that they are clean, without any impurities.
After cleansing, add in 2 litres of water to the pot with the carcass and duck.
Boil it over medium high heat.
Lower to low heat and continue to simmer for another 1 to 2 hours
2
Crispy Pork Lard
In a heated frying pan, add in the lard and render over low heat
Fry until the lard are crispy and lightly brown.
Remove from the pan and set aside
3
Assemble the dish
Divide the noodles into 3 separate bowls,
Lightly blanch the garlic chives in the broth for about 30 minute. Add it onto the bowls of noodles
Remove the duck breast from the broth and slice thinly. Add it to the noodles
Scoop the clear broth into the bowl of noodles, garnish with crispy pork lard and garlic crisps.
Serve with soy sauce with cut red chillies as dipping sauce.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Penang Dang Gui (Angelica Root) Duck Kway Teow Soup
Head Chef
eckitchensg
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Servings :
3 Servings
Calories:
Prep Time
15 min
Cooking Time
2 hr
Rest Time
0 min
Total Time
2 hour 15 min
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