I had a near full packet of Kiam Chye (salted mustard) left over from steaming a fish and the natural thing to do is boil a pot of soup. Kiam Chye Ark or better known as Itek Tim to the Peranakans is a simple, amazingly flavoursome soup that tastes even better the next day! So if you do have any leftovers, be sure to keep it in the fridge and heat it up again the next day. All you need is a bowl of steamed rice!
Ingredients:
1/2 whole duck, chopped into smaller pieces
1 packet salted mustard (kiam chye), soaked and cut into smaller pieces
2 tomatoes, quartered
6 slices old ginger
2 slices tamarind
3 preserved salted plums
2 litres water
Method:
Place all ingredients into a stock pot and bring to a boil. Skim off any scum that floats to the surface of the soup. Lower the heat to a simmer for 90 minutes.
