Rose’s Kitchen

Kiam Chye Ark Soup

Kiam Chye Ark Soup

Ingredients:

1/2  duck

300g kiam chye (salted mustard cabbage)

300 pork ribs

2 litres water

4 tomatoes, halved

4 preserved sour plums

5 red dates, stoned

1 tbsp Medlar Seeds ‘kei chee’

5 cm piece ginger, smashed

1 red chilli

1 tbsp brandy

Method:

1.  Rub skin and cavity of the duck with some salt.   Rinse and cut the duck into 4 to 5 pieces.  Rub duck pieces with brandy and set aside for 10 mins.  Scald the pork ribs and rinse well. 

2.  Cut kiam chye into 5cm pieces and soak in several changes of water for 15 minutes, then drain.

3.  Bring 2 litres of water to a boil, then put in the duck pieces, pork ribs, kiam chye, preserved plums, ginger, medlar seeds and red dates.  Simmer over low heat for 11/2 hour or until meat is tender.

4.  Add tomatoes and chilli and simmer for a further 10 minutes.  Remove any excess fat and taste soup before adding seasoning.

About these ads

January 15, 2007 - Posted by | Soups

1 Comment »

  1. Hi Rose,

    This recipe is about the only one I can find on the net ! Thank you!
    If I were to leave out the brandy and pork, are there subtitutes or the soup will be ok without them? Thanks in advance.

    Cheers
    Mei

    Comment by Mei | January 12, 2008 | Reply


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 132 other followers

%d bloggers like this: