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Kiam Chye Aar

PostPosted: Mon Jun 21, 2010 11:14 pm
by kctsang
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.

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

palm sugar

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 fireand let stand for at least 24 hours. Remove bones from duck, extra fat, lemon, plum and shallots. Reheat before serving.

Re: Kiam Chye Aar

PostPosted: Thu Nov 25, 2010 10:21 pm
by AngieNg
Hi KC,

A variation.. Kiam Chye Ribs.

instead of aar, use pork prime ribs,
omit msg,
add a whole bulb of garlic.
pepper corn


PS: didnt realise this section existed. Great idea! Thanks.