How to Make Cambodian Samlaw Tiah – Duck and Preserved Lime Soup Asian Cooking Recipe Cuisine

Cambodia Duck and Preserved Lime Soup (Samlaw Tiah)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 lean duck, approx. 3 lb. 5 oz.

2 preserved limes

1 oz fresh ginger, thinly sliced

Sea salt and ground black pepper

Vegetable oil for frying

1 oz fresh ginger, sliced into strips

2 garlic cloves, thinly sliced into strips

2 scallions, finely sliced


Directions:

Place duck in a large pan with enough water to cover. Season with salt and pepper and bring to a boil. Reduce the heat, cover and simmer for 1 ½ hours.

Add preserved limes and 1 oz ginger. Continue to simmer for another hour, skimming off fat, until the liquid has reduced a little and duck is so tender it falls off the bone. 

Heat some oil in a wok and stir in ginger and garlic until gold and crispy. Drain well on kitchen paper and set aside.


Remove duck from broth and shred meat into individual bowls. Check brother for seasoning and ladle over the duck. Scatter spring onions with fried ginger and garlic over the top and serve.

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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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