Episode 8 Back to Recipes
ITEK TIM (Duck in Salted Vegetable soup)
Spices
  • 1 duck (2kg) 2 sour plum 8 pieces dry belimbing fruit 10g sliced assam 3 tomatoes (300g) 600g salted vegetables (kiam chye) 20g salt 6 litres water 2 tbsp Brandy

METHOD

  1. Cut duck into big slices. Wash & clean.
  2. Cut salted vegetable into smaller pieces and soak it.
  3. Bring water to boil.
  4. Add duck, boil for 15 minutes.
  5. Add the salted cabbage (kiam chye), sour plum, dry belimbing fruit, sliced assam. Boil for another 15 minutes.
  6. Simmer for about 1/2 hour until duck is tender.
  7. Add Brandy into soup, and cut duck into smaller pieces to serve.
 
PULUT SERI KAYA (Glutinous Rice with Kaya / Egg Jam)
Glutinous Mixture Blue Colouring Kaya
  • 800g glutinous rice
  • 200ml coconut Milk
  • 100ml water
  • 2 tsp salt
  • 1 packet of dried blue pea flower
  • 200ml luke warm water
  • 90g corn flour
  • 750ml coconut milk
  • 540g castor sugar
  • 9 eggs
  • 1 tsp yellow colouring

METHOD

  1. Soak glutinous rice for at least 2 hours and drain.
  2. Soak blue pea flowers into 200ml luke warm water and squeeze it later.
  3. Steam glutinous rice for 10 minutes with coconut milk, water and salt.
  4. Stir with wooden spoon and steam it for another 10 minutes.
  5. Put 3/4 of the steamed glutinous rice in a tray (30cm in diameters).
  6. Quickly pour the blue colouring onto remaining 1/4 steamed glutinous rice.
  7. Mix thoroughly. Press together with some pieces of banana leaves. Steam for 10 minutes.
  8. Meanwhile mix eggs with sugar and stir until sugar dissolve. DO NOT BEAT.
  9. Dissolve corn flour with coconut milk. Add yellow colouring.
  10. Mix eggs and sugar mixture with coconut milk. And flour mixture.
  11. Sieve mixture over the glutinous rice in tray.
  12. Steam for 15 minutes.
  13. Let cake completely cool before cutting in diamond shape and serve.