Braised duck wings

Preparation: 15mins, Cook: 30mins, Total 45mins

Serving Size: 2

Ingredients

Methods

Step 1 : Saute slices ginger and duck wings

Step 2 : Mix in red bean curd

Step 3 : Add water and simmer for 25 minutes

Step 4 : Finally add in kang kong and mix well for 2-3 minutes

Step 5 : The flavour develops if allowed to stand for about 30 minutes to an hour

Step 6 : The wings are not meaty but the flavour is spread through the wings making them a truly delicious treat

Benefits

Quirky Traditional Treat

The Recipe's Story

This recipe brings back memories of a hawker who thrived to make a living although he was paralysed from the waist downwards.

Once a month a trishaw rider will bring this hawker to sell his fermented red bean curd duck’s wings. I remember the hawker was overweight but he was deft with his hands. The trishaw rider sure had a heart of gold to help this hawker with such a disability.

During those days a basket with a rope was a necessity. The basket was lowered from a first floor window. In it was a bowl and the exact amount of money for the meal. Once the food is cooked the basket is hauled up with the instant meal.

Mobile hawkers were gradually relocated to hawker centres in the 1970’s where there were better facilities and hygiene.