Kiam Chye Ark is what we call this dish in our house, and we have been eating this since we can ever remember.
It is one of the most delicious soup and it originates from the peranakan or Straits born Chinese. We are not peranakans, but in Singapore, you don’t have to be peranakan to know this dish or have a recipe of your own.
I learned this dish from Violet Oon, the authority in Nyonya or peranakan food in Singapore. Of course, through the years, I have deviated and changed some of the stuff. But her cooking is always wonderful and always great. There’s little I need to modify.
1 duck, cut into 8 pieces
3 Tbsp brandy or XO
500g Salted mustard vegetables
6 sour plums (sng buay)
1/2 pig's front hock chopped to pieces (optional)
1 liter boiling water
1/2 tsp sugar
2 green chilies
- Clean the duck thoroughly and then scald it with hot water. Remove the bishop nose.
- Season the duck pieces with the brandy.
- Place all the ingredients except for the chilies and tomatoes into a pressure cooker and cook for 15 minutes.
- When done, add the chilies, tomatoes and salt if required.. Serve with hot rice.