Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!

1. Cut the duck into pieces. Clean and drain.
2. Cut the salted mustard greens into 5cm lengths. Clean and drain.
3. Make a slit and remove seeds of chilies (do not slice open completely)
   crack the nutmeg shell to remove seeds.

Method :

1. Fill a pot with 4-5 rice bowls of water. Bring to boil and add salted mustard greens. Slow boil the salted mustard greens with pot covered until it is half cooked.
2. Add duck, pepper, tamarind pieces OR sourplums, nutmeg seeds and chilies. Check water level, top up till it covers ingredients.
3. Cover pot and slow boil till duck and salted mustard green are soft. Simmer for 1/2 and hour.
4. Serve.

Note:
A good guide to amount of water to start with would be to use the ratio of 2:1 of water to salted mustard greens. While soup is boiling, taste for saltiness. Either add water if it is too salty or remove tamarind pieces. If left too long in the soup, it will make the soup too sour.