Many of the flavours we knew as children are unique to Singapore and Malaysia, where my mother Jenny grew up. She often made this soup for us, even when the weather was scorching.
- 250 g pickled mustard greens (in a sealed bag, from Asian grocers)
- 1 umeboshi pickled plum
- ½ raw duck, bones included, chopped into pieces (or use organic pork ribs or chicken)
- 1 thumb of ginger, bashed
- 1 kg tomatoes, quartered
- spring onions and white pepper, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Throw everything into a stockpot and cover with water. Bring it to the boil, then simmer for at least 1 hour or until the meat falls away from the bone. Serve as is, with pasta or noodles, or poured over boiled rice. Scatter with chopped spring onions and douse with white pepper.
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