1/2 duck – washed and cut into 4 pcs (scalded in boiling water for a minute), drain and set aside
400 g kiam chye (salted mustard greens) – cut into squares
2 in ginger – crushed
2 in galangal – crushed
2 lemongrass – bruised
3 salted plum (lightly mashed)
3 pcs asam keping
1 carrot – cut into squares
2 tomatoes – quartered
2 red chillies – halves – seeds removed
3 small red chilli padi (optional)
1 tsp peppercorns – crushed
2 litres water
Soaked the salted mustard for 1/2 hour. Drain and lightly squeeze out excess water.
1) Pour water in a deep pot and bring to a boil. Add duck, salted mustard, sour plums, ginger, galangal, lemongrass, asam keping, carrot and peppercorn. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until duck is tender.
2) Add the tomatoes and chillies and simmer for a further 15 mins.