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Popular among the Hokkiens and Teochews in Singapore, Malacca and Penang. This soup is home cooked food at its best, easy to prepare and rarely available in restaurants.

For the experienced cook. No measures given.

This is an extremely rare English interpretation of this recipe . It's worthwhile persisting with and I will monitor and update with specific amounts of ingredients if they are published. It's on my watchlist

I have never been lucky enough to enjoy this dish but have had the Khmer interpretation which is a joy to engage in.

There is a recipe here for Itek Tim with some measurements of ingredients. It's not an identical recipe but is of the same kind


  • Kiam Chye (Preserved Mustard Greens) - sliced and soaked
  • Kao ki (wolf berries or kee chi in Cantonese)
  • Preserved lemon
  • Preserved plum
  • Preserved shallots
  • Duck
  • Tomatoes


  • msg
  • palm sugar


  1. Put all ingredients in a big pot, bring to boil and cook over low heat for at least 3 hours.
  2. Add msg, palm sugar and tomatoes.
  3. Remove from heat and let stand for at least 24 hours. 
  4. Remove bones from duck, extra fat, lemon, plum and shallots. 
  5. Reheat before serving.