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Ep#10 SPECIAL FEATURE Mdam Ong’s Braised Duck (Lor Ark) | Cooking Demystified by The Burning Kitchen

Ep#10 SPECIAL FEATURE Mdam Ong’s Braised Duck (Lor Ark) | Cooking Demystified by The Burning Kitchen


7 thoughts on “Ep#10 SPECIAL FEATURE Mdam Ong’s Braised Duck (Lor Ark) | Cooking Demystified by The Burning Kitchen”

  1. Step by step displayed and explained beautifully in English and mandarin.Thank you again for a sumptuous recipe.Well done 👍👍👍❤

  2. Only found frozen duck in Perth. Gonna try this recipe with the frozen duck, hope it is gonna taste nice with the frozen duck❤❤

  3. Thanks for sharing your family recipe Mdam Ong, I really appreciate that you demonstrated the best way to clean the duck thoroughly. It looks delicious and will definitely try this not just with duck also with goose. Please keep sharing. I just love, love, love grandma's wisdom in cooking ♥️♥️♥️

  4. The dish looks very threatening at first as it seems lot of times and dedication to be spent to get that result. It turns out quite easy. I'll do this dish next time. Thanks to Mrs Ong who shares the recipe and Mrs Lee who brought her along. I cooked char kwai teow twice following your recipe. Love your research about the process of making light and dark soy sauce by the Heng (?) family which is sold only 1 shop in Melbourne, Australia. Haven't got opportunity to go shopping in that area yet.
    Melbourne, 22/02/2020

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