How, can see my double chin?
Cannot right.
Hi I’m Dylan Ong here.
Today I’ll be making a salted veg duck soup,
together with a ‘hangover’ olive fried rice.
Ingredients for the salted duck veg soup,
For the olive fried rice, firstly you need hangover…
no no I’m just kidding.
Okay to begin, let’s start with salted duck soup.
First part is of course the duck,
so what we do is that firstly we just kind of chop them.
Ensure that all the bits and pieces are smaller,
so that you know it cooks faster.
The next thing you have is of course the salted vegetable.
Don’t put salt in your soup because it’s already salty.
So what you need to do is just cut them in like I said,
not too small.
Like there, here.
Alright.
So ginger, we’ll use about half.
Same thing. No frills, you know?
No brainer, no need to think so much.
Just yup, pap pap pap.
Yup, there you go.
So of course garlic, just keep it whole.
And boom.
Probably I’ll put about six or seven.
Of course tomato.
Same thing, no frills.
Just chop it up.
So olive rice, a little bit of scallion.
Just chop them up.
It’s okay, if you don’t need to do it very thinly,
very fine, very julienned.
Love corn, so pap, a little bit out.
Just put it together.
And of course a little bit of cashew nuts.
You can crush it or you can just chop it up.
If you want to crush it, of course it’s faster right.
Alright, we’re good to go.
So what we have here is my best buddy,
which is the pressure cooker.
The soup takes about two hours.
So what we going to do is just like, use the pressure cooker,
it takes about half an hour.
What we have is the duck over here.
So throw it in, put our duck in.
We call in the salted vegetable and the garlic and the ginger.
Alright, so just put it in.
Then of course we’re left with the tomato,
so the tomato part, we will put in at the end.
Alright, and of course, water.
Super important.
The ratio is just slightly above all the ingredients.
And we are ready to go.
For those who don’t know how to use a pressure cooker, let me teach you.
So of course, first thing you lock it up first.
Second thing, is to ensure that you heat up the pressure cooker
to full maximum power.
After when you heat up,
then that’s when you off it.
While waiting for the soup to be done in about say, 20 minutes now?
So we’re going to start on the rice.
We’re going to put a little bit of eggs in there.
A little pinch of salt.
So I’m making a very thin layer of egg.
Put it out there.
And there you go.
So what you have here is a nicely thin little crepe.
The omelette.
So what we’re going to do is we’re going to slice everything up.
Okay there we go. Some eggs going on.
Alright, so last night’s leftover rice.
We’re now in the process of making the olive rice.
Yesterday’s rice, leftover rice. So we just put that in.
We’re using this Chinese olive.
You want to use angmoh olive also can.
One of the days, I had a chalet.
So my friend was saying, like eh why don’t you cook something?
So I was having a terrible hangover,
I said, look through the fridge, whatever I have, put it out together,
only using microwave, bam!
That’s where the olive fried rice came about.
So it has natural salt already,
so I mean if you want a little bit more salt, by all means
but I’ll suggest rather than adding salt,
add more olives in.
Next thing is the eggs.
Eggs that we have, so we put them in.
So put a little bit in.
Adding some corn in there.
Okay then I’ll always add a little bit of scallion.
Okay fried shallots.
Cashew nuts, the crushed cashew nuts that we have.
Add some garlic oil in.
And the next thing to do is mix it up.
Let’s try one bite.
Perfecto.
If you want, some seaweed, tear it up, throw it in there.
Okay, so plate up.
Finish off with a little bit of nuts.
Fried shallots.
There you go.
Done! Next up, pull it out, boom.
Whoa, look at that.
Soup ready.
Let me just give it a taste,
see whether we need a little bit more salt.
Su-piak(?)
The duck, you know, pretty soft I would say.
Then at the same time, the flavor from the duck itself
and of course the salted vegetable,
ginger, garlic all have been kinda like infused inside the soup.
You know as a chef, after a long day at work you know,
rice, carbs, and at the same time,
comfort soup.
There we go.
