As I googled the internet for alternative recipes, I realised some people used roasted duck to make kiam chye ark soup (ie salted mustard cabbage duck soup). Some even used the bones/ leftovers from roasted duck. Such a good idea!
I'd definitely do that next time.
In the meantime - I think the current recipe I have is good enough and simmering it for 2.5 hours in a cast iron pot helped made the duck meat so soft, it was literally falling off the bones. Adding a splash of brandy in the last 5 minutes of boiling would really add a kick to this soup too! Since I didn't have any at home, I added some Chinese wine.
Before the 2.5 hours of boiling..
And after... yummy!
5 comments:
Oh, I've ALWAYS LOVED this soup so much! But my health-conscious folks refuse to make it. Lol.
Oh.. But this isn't a very unhealthy soup! I roasted the duck in the oven at 220deg C for 30 mins, and a lot of the fat and oil melted off.. And after boiling, I spooned out all the oil on top.. so it was not oily at all. But I dunno if the kiam chye is healthy or bad... :)
I loooove this soup and always beg my mom to cook this. But she always reply that it is too "cooling" to cook often.=(
Now I usually pester my father-in-law to cook this soup with the leftover turkey bones after Christmas feast. =)
I think kiam chye, but its nature, is bad if taken too often. The salt will definitely accumulate. But darn if it isn't tasty anyway! Lol.
Looks really good! Gonna try!!!
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