Explore Local Malay Cuisine - Coconut Shell Smoked Duck

Explore Local Malay Cuisine - Coconut Shell Smoked Duck

Salai, or smoking, is an ancient traditional technique for preserving meat by exposing it to smoke. This method, which extends the shelf life of meat or fish, involves subjecting them to smoke. Well-smoked meat can remain fresh for 3 to 5 days or even longer without the need for refrigeration. Additionally, the smoky aroma emitted by smoked meat serves as an effective deterrent against insects and imparts a unique smoky flavor, which is one of the main reasons for the popularity of smoked meats in enhancing the taste of dishes.

With the advancement of modern technology, smoking methods have been upgraded to be more contemporary and convenient, reducing both smoking time and labor. Some producers still employ traditional techniques during the smoking process, where the meat to be smoked is hung over burning wood fire beneath and left in the smoke for 2 hours. This period requires close monitoring to avoid overcooking. The choice of coconut shells and wood plays a role in imparting a distinct flavor to smoked meat. The smoking duration varies depending on the type of meat.

One of the smoked meats that is gaining increasing attention and is favored by enthusiasts is duck meat, as it remains juicy and tender even after undergoing the smoking process.

Restoran Itik Salai Masthar
Location:
Medan Selera Adikku, Kampung Sungai Ramal Dalam, 43000 Kajang, Selangor.

Google Maps: https://goo.gl/maps/HGnHRU74Ub7kQxpm6

Business Hours:
Business Hours: 11am - 5pm

#熏牛肉 #熏鸭 #马来西亚 #smoked_beef #Salai #Itik_salai
#Smoked_duck #kajang #curry #malay_cuisine
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