Ingredient and Portion
Mrs. Low’s Kitchen: Preserved Salted Vegetable Duck Soup
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From Mrs. Low Siew Nghee Submit
Are you a fan of Kiam Chye? If so, then Mrs.Low’s Preserved Salted Vegetable Duck Soup recipe is definitely for you. Tasty and easy to make, this dish is also filled with wholesome goodness. You have to agree that such homemade soup recipes could even be served as one-dish meals. A perfect recipe for busy working mothers.
Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets, tel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
Six Kitchens One Passion is available for $25 at various locations including Awfully Chocolate outlets and Everything with Fries outlets, tel: 6345-8212. Mavis Tutorial Centre in Marine Parade, tel: 6344-3093, and Julie Roberts in Cuppage Plaza, tel: 6737-3161.
1 whole fresh duck
4 tomatoes - cut in half
1 whole garlic bulb
50 gm ginger - sliced
1 teaspoon white peppercorns
2 pieces salted sour plums
4 asam (tamarind) skin
500 gm kiam chye (preserved salted sour vegetable)
6 small pellets of rock sugar
1 tablespoon brandy (optional)
4 tomatoes - cut in half
1 whole garlic bulb
50 gm ginger - sliced
1 teaspoon white peppercorns
2 pieces salted sour plums
4 asam (tamarind) skin
500 gm kiam chye (preserved salted sour vegetable)
6 small pellets of rock sugar
1 tablespoon brandy (optional)
Method
1. Clean and wash the duck thoroughly. Cut it into 4 pieces.
2. Bring a pot of water to a boil. Blanch the duck in boiling water to remove the fat and wax. Discard the water.
3. Marinade the duck with brandy and leave it aside.
4. Put 12 cups of water in a large pot and bring it to a boil.
5. Add to the water the salted vegetables, tomatoes, garlic, ginger, and tamarind skin.
6. Once the water has boiled, add the remaining ingredients including the duck.
7. Cover the pot, lower the heat and let it simmer for 2 hours until the duck is tender.
8. Serve with rice.
2. Bring a pot of water to a boil. Blanch the duck in boiling water to remove the fat and wax. Discard the water.
3. Marinade the duck with brandy and leave it aside.
4. Put 12 cups of water in a large pot and bring it to a boil.
5. Add to the water the salted vegetables, tomatoes, garlic, ginger, and tamarind skin.
6. Once the water has boiled, add the remaining ingredients including the duck.
7. Cover the pot, lower the heat and let it simmer for 2 hours until the duck is tender.
8. Serve with rice.
Tips
An alternative method is to double boil the duck.
Recommend
StevenK
A very interesting to this soup is to add 4 dried chillies and also 1 pig's trotter....to cook together with the duck.....if possible, bring the pot to a boil and then leave it over night....
2011-06-07
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