I have had duck only once before in Singapore and I loved it! The braised duck with rice, clear soup, boiled eggs and some pickled vegetables was a bomb dish and I still salivate thinking about it.
Let us see how these noods turn out to be!
Pa-Lo duck soup is a sweet aromatic Chinese dish. The spices used are derived from ancient Chinese recipes that use anise star and cinnamon to create that unique Pa-lo flavor.
Duck being a rather rich meat, has a much more distinctive flavor than chicken and stands out against the sweet taste of these spices.
Chinese Pa-lo is a blend of four spices – garlic, cinnamon, star anise, and spring onion. These are some of the commonly used spices for Asian cooking.
Cooking directions on the pack are in Thai, but here is what you have to do-
- Put the noodles and condiments in a bowl. Pour in 1 ½ cups (320ml) of boiling water.
- Cover the bowl for 3 minutes.
- Now delicious and appetizing noodles is ready for serving.
Unfortunately, I have a very damaged noodle block. The noodles seem to be flavored unlike other MAMA noodles.
The seasoning powder has the aroma of braised duck! Also I like the fact that there is additional chilli powder. And the seasoning oil has a strong garlic scent to it. Yummers!
This is really good stuff. Oh I wish you could take a whiff of this right now!
The noodles have a good crumble and have hydrated well in about 4 minutes. The broth is so yummy, aromatic, flavorful and oily! It has the flavor of authentic braised duck and all these flavors blend perfectly together.
Since the broth is already so rich and flavorful, I did not feel the need to add any meat of vegetables. So just a sprinkle of freshly chopped scallions on this one.
This is a perfect dish! The scallions add a crunch to this dish without robbing off any flavors.
Pro tip: if you can get your hands on some slices of braised duck to go along with this, then your life is sorted.
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