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Itek tim
Duck and salted mustard greens soup
Itek tim: Peranakan duck soup with salted mustard greens, tomato and sour plums
Sour, salty and cleansing, itek tim is the soup a Nyonya kitchen in Katong or Joo Chiat puts on the table to cut through the rich curries and sambals of a Chinese New Year reunion dinner, and it is often made in a big pot that lasts for days. Jointed duck simmers slowly with salted mustard greens, tomatoes, salted sour plums and a little dried tamarind until the meat is tender and the broth turns golden, tangy and deeply savoury. It is served with rice and sambal belacan, and many families say it is even better on day two. Not soaking the salted mustard greens is the classic trap; they can make the soup far too salty, so soak and taste a piece first. Chef's tip: chill the soup overnight and lift off the duck fat in one sheet before reheating, which gives a clear, clean broth.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the soup
- 3 ⅓ lb duck pieceslegs and breast on the bone, jointed into 6 cm pieces, excess fat and skin trimmed
- 10 ½ oz salted mustard greens (kiam chye)soaked in cold water for 30 minutes, then cut into 4 cm pieces
- 4 tomatoesquartered
- 4 salted sour plumslightly crushed
- 1 oz fresh gingersliced and bruised
- 1 tsp white peppercornslightly crushed
- 4 dried shiitake mushrooms (optional)soaked for 30 minutes, stalks removed
- 1 tsp sugarto taste
- ½ tsp saltonly if needed
To serve
- 6 bowls cooked rice
- 3 tbsp sambal belacan (optional)
- 1 handful coriander leaves (optional)
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Method
0/7 doneStep 1: Taste a piece of the soaked 10 ½ oz salted mustard greens (kiam chye). If it is still very salty, soak it in fresh water for another 15 minutes, then squeeze dry.
15 minStep 2: Put 3 ⅓ lb duck pieces in a large pot of cold water, bring to the boil and blanch for 5 minutes. Drain and rinse off the scum.
8 minStep 3: Return the duck to the clean pot with 3 litres of water, 1 oz fresh ginger and 1 tsp white peppercorns. Bring to the boil, then skim well.
10 minStep 4: Add the salted mustard greens, 4 salted sour plums, 3 dried tamarind slices (asam keping) and 4 dried shiitake mushrooms. Lower the heat and simmer gently, partly covered, for 1 hour.
60 minStep 5: Add 4 tomatoes and simmer for 30 minutes more, until the duck is very tender and well past 165°F, the tomatoes have collapsed and the broth is golden and tangy.
30 minStep 7: Ladle duck, greens and broth into bowls and scatter with 1 handful coriander leaves. Serve with 6 bowls cooked rice and 3 tbsp sambal belacan on the side.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 27 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does itek tim take?
- About 130 minutes in total: 20 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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