These dishes will require many hours of painstaking preparation, with many households preferring to order from specialist caterers for certain difficult-to-make delicacies.
Jorden Lee, 29, is a chef recently highlighted by Maggi. He recounted how he and his family used to roast ducks in Malacca under the tutelage of his Cantonese master chef father – the late Lee Yong Huat.
Apart from roast duck, Yong Huat sold roast chicken and roast pork. He also ran a catering business in Kota Laksamana.
Upon his return to Malaysia, Yong Huat established a hugely popular roast duck business.
Instead of a lavish dinner, they marked the occasion together with a simple lunch before they started cooking dishes to meet the festive demand.
Taste of memory
However, he humbly admitted he could never fully replicate the same delicious taste.
“My father always advises, if you cook food, do not follow the method step-by-step,” said Jorden, now a professional chef and member of the Kusu Association of Malaysia.
“As competition was very high, our dish had to stand out and make a difference in terms of taste. We needed to be creative to enhance or add secret seasoning for taste,” added Jorden.
“I have improved it. My father’s roast duck was unique because he incorporated traditional Chinese medicinal herbs such as angelica (dang gui), cloves and star anise into the seasoning.
Family-favourite ingredients
He said his father was very strict in the kitchen and had once used a ladle to tap on his hands when he made a mistake while cooking.
His father gave many similar tips, but the most precious thing that Jorden received from his father was a handwritten recipe book. It contains 150 recipes noted down by his father.
Cooking for loved ones
As the family no longer sells roast duck in his hometown, Jorden was able to cook for his family this year.
He hopes to follow in his father’s footsteps and open a restaurant within the next two years.
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