Itek Dim (Duck and Salted Veg­etable Soup)

Wine & Dine Cookbook - - WHAT'S COOKING -

Serves 6 EASY

“Every fam­ily has their own recipe for com­fort dishes like th­ese. This was how my mother made it, with just four in­gre­di­ents and al­ways with a bro­ken green chilli and a dash of brandy over every bowl,” says Tan.

½ duck, cut into stew­ing pieces

280g giam chye (thick salted mus­tard cab­bage), torn into large pieces

3 sour plums

2 small to­ma­toes, quar­tered

1.2L wa­ter

Sliced green chillies, to gar­nish

1 tbsp brandy, to serve

1. Soak giam chye in a bowl of wa­ter for 15 mins. Dis­card wa­ter and set giam chye aside.

2. Bring a large pot of wa­ter to a rolling boil. Blanch duck in the wa­ter for 2 mins, al­low­ing the scum to float to the top. Drain, rinse and set aside.

3. Place the duck, giam chye, sour plums and to­ma­toes in a large soup pot. Fill with the wa­ter.

4. Bring to a slow boil, un­cov­ered.

5. Skim off any scum that floats to the top, then re­duce heat to very low and cover the pot with its lid. Sim­mer gently for 2 hrs.

6. This will taste bet­ter the next day. To serve, gar­nish with sliced green chillies and driz­zle with a ta­ble­spoon of brandy.

Tips: Once the soup has cooled, re­frig­er­ate overnight for bet­ter flavour. Re­frig­er­at­ing also al­lows you to spoon off the ex­cess fat that will float to the sur­face and so­lid­ify.

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