Monday, September 17, 2012

Tamarind Duck Soup

leftover roast duck meat
1 small bunch of salted vegetables - soaked for 20 minutes, drained and cut into thick slices 
1 small block of soft tofu - cut into large cubes
1 tomato - quartered
1 small pc ginger - peeled and cut into thin strips
 2 tbsp tamarind paste
2 chilli padi
1 small pot of water 
  1. Heat up oil in pot.  Fry the ginger slices, chilli padi and green onion till lightly fragrant. 
  2. Add roast duck meat and drizzle rice wine.  Do a quick stir fry. 
  3. Add salted vegetables, water and tamarind juice and bring to a boil.
  4. Simmer under medium low heat for 30 minutes or more.
  5. Add tofu and tomato and continue to simmer for another 15 minutes. 
  6. Ladle into serving bowls and serve warm with yam rice or plain rice.

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