Emperors Court | Great Kitchen Secrets | Renaissance Mumbai Convention Centre Hotel

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  • Crab meat sweetcorn soup

    Crab meat sweetcorn soup

  • Pecking Duck

    Pecking Duck

Crab meat sweetcorn soup

Ingredients : Serves 4 bowls

  • 1 teaspoon corn oil
  • 2 cups sweetcorn or 4 grated cobs
  • 2 cups fish stock - Asians add fish sauce and water direct to the wok
  • 8 oz shredded crab meat (Whatever is available) and pre-cooked is best
  • 1 or 2 eggs (You may want to beat these first)
  • 1 teaspoon ground white pepper (Not black pepper = important)
  • A little salt to taste (Less is better).
  • Nb 1: '1 cup' = half a pint.
  • Nb 2: Stock can be made from fish, chicken, or vegetable cubes. Do not use Oyster Sauce (Too strong a flavour).

Method

Heat the oil in a wok or saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock - add several slugs of bottled fish sauce and a pint of water to thin; and season with salt and pepper. Simmer over medium-low heat for a few minutes. Turn off the heat and drizzle in the egg while slowly stirring the soup to create a white swirl. Cantonese street chefs do this simply by cracking the egg on the side, also breaking the yoke, and simply drizzling it in. This technique is not for the inexperienced! This dish is now ready.

To serve, add the shredded crabmeat to the 4 serving bowls and add the soup over it. Garnish with finely chopped spring onions, parsley, or whatever you have handy. The picture above shows how a few fine chops of red capsicum peppers can add greatly to the visual presentation. Serve with condiments of salt and black pepper on the table.

Pecking Duck

Ingredients

Duck, whole 1800 Grams
Hongkong flour 20 Grams
Maida 110 Grams
Hoisin sauce 30 Grams
Honey 10 Grams
Cucumber 50 Grams
Leek, Julion 40 Grams
Castor sugar 20 Grams
Salt 10 Grams
Ginger, Sliced 10 Grams
Star anise, whole 5 Grams
Garlic, chopped 20 Grams
Spring onion, diced 20 Grams
Plum sauce 10 Grams
Potato strach 10 Grams
Chinkaing vinegar 10 Mililiters
Shaosing wine 5 Mililiters
Rice vinegar 5 Mililiters

Method

  • Whole duck Marinated with ginger, star anise, garlic, spring onion & hoisin sauce and keep aside for four hour.
  • Wash hot water, apply with honey, vinegar and sugar.
  • Roast it for 45 minutes. If cooked, then colour will be red and brown.
  • Deep fry with hot oil make crispy.
  • Cut with slices and serve with homemade hoisin sauce, leek, cucumber and pancake.
  • Ready to serve Peking duck.