Makan Time in Singapore

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Kiam Chye Aar

Duck soup with preserved mustard
Popular among the Hokkiens and Teochews in Singapore, Malacca and Penang. 
This soup is home cooked food at its best, easy to prepare and rarely 
available in restaurants.

Ingredients:

Kiam Chye(Preserved Mustard) - sliced and soaked
kao ki(wolf berries or kee chi in Cantonese) 
preserved lemon
preserved plum
preserved shallots
duck
tomatoes

seasoning:

msg
palm sugar

method:

Put all ingredients in a big pot, bring to boil and cook over low heat 
for at least 3 hours. Add msg, palm sugar and tomatoes. Turn off fire
and let stand for at least 24 hours.  Remove bones from duck, extra 
fat, lemon, plum and shallots.  Reheat before serving. 


Source - Thian's Mom
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