RECIPES OF MALAYSIA

Ingredients

2½ - 3 lb

2

2

4

1

1 tsp

2 slices

2

10 oz

10 - 12 cups

2 tbsp

Peppercorns (cracked)

Dried tamarind skin (or peel of 1 small lime, green part only)

Whole tomatoes

Preserved salted chinese mustard greens (kiam chye)

Water

Brandy (optional)

1. Cut duck into serving-size pieces, trim excess fat

2. Cut preserved salted chinese mustard greens (kiam chye) into 1½ inch pieces and soak in water for 1 hour, change water twice

3. In a clay pot add duck and water to cover, bring to a boil gradually, boil for about 15 minutes

4. Add preserved salted chinese mustard greens (kiam chye), sour plums, onions, dried chilies, ginger, peppercorns, tomatoes and tamarind skins

5. Reduce heat, simmer covered until duck is tender, about 40-50 minutes

6. Skim off fat from the surface from time to time

7. Simmer uncovered during the last 15 minutes of cooking

8. When the duck is very tender, turn off heat

9. Add brandy (optional)

10. Serve soup as a starter, or as a main meal with steamed rice - and if preferred, with a chili dipping sauce