Asian Duck with Steamed Dumpling

In this weeks #fromthepass Dion draws inspiration from a recent to Singapore and the most unlikeliest source, water spinach. Mostly served as side dish in Vietnam, Thailand and Singapore “I fell in love with this side dish called morning glory, it is a green leafy vegetable, if I had to describe the taste it would be like marrying a spring onion and baby spinach. Stir fried with Thai red chili, whole smashed young garlic and fish sauce, the sauce the greens were in reminded me of oyster sauce, WOW! pure umami, every meal I ordered a side of morning glory” With this dish at the chefs table Dion quickly cooked the broccoli with chili and garlic with a touch of oyster sauce, served with duck breast and a steamed dumpling.




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