How to Make Singaporean Duck and Salted Vegetables Soup Asian Cooking Recipe Cuisine

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Singapore Duck and Salted Vegetables Soup


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, 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 duck, cleaned and cut into 8 pieces

 200 g (7 oz) pork leg, cut into chunks

 6½ cups (1.5 litres) water

 400 g (14 oz) salted pickled mustard vegetable (kiam chye)

 4 preserved sour plums

 3 tomatoes, quartered

 1 teaspoon sugar

 4 green finger-length chillies

 2 tablespoons brandy or cognac


Directions:

 Trim off any excess fat from the duck and place in a large pot with the pork leg and water. Bring to a boil and cook for 1¼ hours or until the meat are very tender.

 Slice the salted vegetable into large pieces and add to the pot with the sour plums, tomatoes and sugar. Simmer, covered, for 10 minutes more. Skim off the oil from the surface of the soup.
Break the green chillies into small pieces with your fingers and stir them into the soup with the brandy. Serve hot with rice.


Find Local Asian Markets






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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