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Malaysian Duck Soup with Salted Mustard Plant and Nutmeg
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Wash and cut mustard plant into 2 inch long pieces.
Soak salted mustard plants for at least 1 hour. Drain well.
Place all ingredients into the 8.5 cups of water. Bring to boil.
Simmer until duck is very tender.
Place into soup bowls and serve.
Ingredients
- 12 oz. Salted mustard plant
- 2.2 lbs. Whole duck, cut into 16 pieces
- 1 tbsp White peppercorn
- 1 pc Nutmeg seed, cracked
- 2 pcs Sour plum, whole
- 1 inch pc Young ginger, lightly crushed
- 1 pc Lemongrass, lightly crushed
- 1 oz. Tomato, cut into quarters
- 1 oz. Onion, cut into quarters
- 1 oz. Dried mushroom, pre-soaked
- 8.5 cups Water
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).