Smoked Duck Roll

I have a long running affair with duck, especially the smoked ones. Due to the fact that few halal establishments serve duck in their menu, thus it’s always a pleasure to find a halal duck dish.

Last night, I finally got to try the smoked duck roll from the stall at the Ramadhan bazaar right infront of Darul Arqam. The same said stall sells smoked duck in a waffle cone as well, but the best item that they sell at the stall is a whole roast duck for only $28.

The smoked duck roll was filled with juicy slices of smoked duck, cabbage, special sauce wrapped in a warm tortilla. Kinda like a duck burrito! Delicious!

Lemang & Serunding

My dad knows how much I love eating glutinous rice, I love ‘em in ketupats (rice cakes wrapped in a coconut leaf shell), with mangoes & coconut cream or with fried chicken as in southern Thailand & northern Malaysia. So when dad saw that The Lemang House still had some lemang, he bought a couple for me with some fish serunding. Lemangs are traditionally made by filling bamboo segments that has been lined with a banana leaf & filled with glutinous rice & coconut milk and baked in an open flame. To eat, one takes a machete & crack the bamboo open. Nowadays, lemangs are made in aluminium cylinders & are steamed. I guess the difference in taste would be the missing smokiness that’s found in a traditionally made lemang. As accompaniment, it is served with serunding ikan, a spicy (lemongrass, blue ginger, fennel, corriander & dried chilli) desiccated coconut & fish mixture that’s been sauteed for a very long time till the white dessicated coconut turns a gorgeous shade of golden. I like making big woks of beef serunding for Eid, i usually spend 4 hours stirring the mixture till its dry. Serunding cab last for a pretty long time and is delicious with lontong, ketupats & white rice.

Apam Balik

Right beside the Ayam Percik stall at the Geylang Ramadhan Bazaar is the Apam Balik stall. This Malay dessert is a must buy for me during the fasting month. It is sort of like a pancake with sugar, ground peanuts as it’s filling very similar to the Ming Jiang of the Chinese except those are muy fluffy. Anyways back to the apam balik, what I especially love is that you can find a different variation during this month, filled with the sugar & peanut mixture with dollops of creamed corn! Ooh just thinking about it just makes my mouth water Crispy in the outside & creamy & crunchy in the inside, delicious!