KIAM CHYE DUCK SOUP (SALTED VEGETABLE SOUP WITH DUCK)

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KIAM CHYE DUCK SOUP (SALTED VEGETABLE SOUP WITH DUCK)

Whole duck 1 whole
Pickled mustard green 300 grams
Water 2 1/2 litre
Tamarind skin 1 piece
Sour plums 2 pieces
Tomatoes 2 pieces
Red chillies 3 pieces
Chinese cooking wine 1 tbsp
Fish sauce 1 1/2 tsp
Sugar 1 tsp

Soak pickled vegetables (Kiam chye or salted vegetables) in water for 20 minutes, changing water 2 times. Cut into bite size. Cut the duck in 12 pieces. Boil water in pot and put in the duck, sour plums and tamarind skin, boil for 15 minutes. Skim out all the foam that surface then add mustard greens and simmer for 1 hour. Add in tomatoes and chillies in last 5 minutes of cooking. Add in sugar, fish sauce and cooking wine.

NOTE: You can also use chicken instead of duck for this soup, which I did in the picture.

Categories: Malaysian Cookbook and Recipes.

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