Khao Niew Phed Yang

Khao Niew Phed Yang is a delightful Thai dish featuring tender roasted duck served over sticky rice, infused with aromatic spices. This Halal version provides a unique blend of flavors that brings an authentic taste of Thailand to your table.

Ingredients

• Duck breast - 300 grams
• Sticky rice - 200 grams
• Coconut milk - 100 ml
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Palm sugar - 1 tablespoon
• Black pepper - 1 teaspoon
• Thai basil leaves - 10 grams
• Salt - to taste
• Water - 250 ml

Steps

1. Soak the sticky rice in water for at least 4 hours or overnight, then drain.
2. Preheat the oven to 200°C (392°F).
3. In a bowl, mix the minced garlic, soy sauce, oyster sauce, palm sugar, black pepper, and salt to create a marinade.
4. Rub the duck breast with the marinade and let it marinate for 15 minutes.
5. Place the marinated duck breast skin-side up on a baking tray and roast in the oven for 25-30 minutes, or until the skin is crispy and the meat is cooked through.
6. While the duck is roasting, steam the soaked sticky rice for about 20 minutes until tender.
7. In a small saucepan, heat the coconut milk over low heat until warm, then stir in a pinch of salt and set aside.
8. Once the duck is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
9. To serve, place a portion of sticky rice on each plate, drizzle with coconut milk, and top with sliced duck. Garnish with Thai basil leaves.

Nutrition

• Calories: 650
• Protein: 30 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle health.
• Rich in essential nutrients from coconut milk and duck.

Tags