Duck and Preserved Bean Curd Hot Pot

Duck and Preserved Bean Curd Hot Pot



Calories in serving



30 min


45 min

Savory duck with preserved bean curd and taro root is delicious Khmer hot pot. It is one of the best Asian recipes in South East Asia. Cambodian people like  to prefer cooking this kind of food for serving their family and friends.


Duck or 4 duck legs, cut chunks ½
Cloves garlic, minced 2
Tablespoon soy sauce 1
Teaspoon black pepper ¼
Tablespoon vegetable oil 1
Gloves garlic, minced 4
Yellow onion, sliced 1
taro root, peeled and cut bite size cubes 0.90 kg
Teaspoon paprika ½
Cups fresh young coconut juice, or 1 canned coconut juice 2
Cups water 4
Small jar (4.6 oz) hot preserved bean curd, or red color preserved bean curd 1
Tablespoon fish sauce 1
Teaspoon salt ½
Teaspoon black pepper ¼
water spinach,remove leaves, cut stems to 4 inches in length, washed and drained 1.90 kg

Directions to make Duck and Preserved Bean Curd Hot Pot

  1. Marinated meat with garlic, soy sauce,paprika and black pepper, set a side.
  2. Pre-heat a large soup pot.
  3. When soup pot is hot, add oil, garlic, onion, taro root and duck meat, sauté till meat brown, add coconut juice and water,stirs well.
  4. Seasoning with preserved bean curd, fish sauce, salt and black pepper.
  5. Simmering in low heat until taro root and duck meat tender.


Put hot pot in a center of table, take duck with bean curd soup pot put on top. To eat take some Asian water spinach dips it in hot soup stock till softens. Serve with rice or rice noodle and sweet fish sauce.

Enjoy it with me

Related: Stuffed Boneless Fish Hot Pot More visit:

Search Term: Khmer Food, Khmer recipe, Cambodian Food, Khmer recipe, Cambodia Dessert, Asian recipe

Share & Print


No Comments

Leave a Reply