Leng Heng Claypot Deluxe Legendary Kiam Chye Ah East Coast Lagoon Food Village Part 7 of 7
With AC Towkay & iwatch_ueat
Once I was ignorant of Kiam Chye Ah (Salted Veg Duck Soup), now I have been enlightened. This very Teochew of Teochew dishes is "chicken soup for the soul" and if you have any digestive ailments, a bowl of this soup might just restore your digestive balance.
This is another of those MakanSutra Legends that I have been tracking down one by one. Yet another Teochew couple! If you have read my previous blogs, you would know that I have unashamedly proclaimed that Teochews were Hao Lian (Proud) especialy when it comes to making sure that they only serve the freshest of ingredients in our food.
Before we tackle the famous Kiam Chye Ah, let's start with the less well known but equally shiokelicious prawn fritters. This is made from squid paste, chopped prawns, onions, waterchestnuts, carrots and panfried till it is super crispy.
Everyone loved it. Tastes great with the chilli sauce and plum sauce they provided. Definitely have to try this for yourselves. 4.25/5
To make a good Kiam Chye Ah, you need good Kiam Chye. Uncle was showing off his pail of whole Kiam Chye (Whole head of salted cabbage) which has been soaking in water to remove the excess salt. The Kiam Chye comes from China and only has the nice thick inner leaves.
The duck is first quartered and then boiled in a big cauldron with ginger and sour plums to create the stock. Then the duck and soup stock are placed in a claypot and Kiam Chye, tomatoes and chillies are added. It is then brought to a boil and left in the steamer. It takes 45 minutes to thoroughly extract the essence from the duck meat which by this stage is reduced to a friable mass which you can shake off the bone.
This is the good stuff. Most people just take the piping hot soup to savour the salty, tangy taste of the Kiam Chye and Sour Plums. If you ask me, I can't really identify the taste of duck. Then again, I really don't know what boiled duck tastes like. 4.5/5
Incidentally, do you know why they call a duck a duck? A duck is called a duck because it ducks underwater while swimming! Just thought I'd share that interesting piece of trivia.
Conclusion
We loved both dishes so much that we are already making plans to come back to try their other famous dishes like the Hong Kong style steamed Fish Head and the Chilli Crabs. It's amazing that so much can be done in such a tiny space. They are truely deserve to be Hawker Legends, at least in my books.
Leng Heng BBQ Seafood & Claypot Deluxe
East Coast Lagoon Village Stall No. 6 (Near the beach)
64450513 Lao Ma
Opened 3.30pm till 11pm
Closed on Thursdays
3 comments:
hmmm...i differ with tat little trivia of yours, think about it...why aint it the other way round? as in, ducking under water is called so because duck does that?make sense?
hi, i just visited this stall on sat, and i absolutely fell in love with the kiam chye ah. the soup was not too salty, but still full of flavour, and the duck is so soft and tender. It feels like it had been cooked for a very long time. My husband bit the bone of the duck, and it was so soft that he could break it. However, I didn't really like the prawn fritters. There was too strong an onion taste. It tasted like onion rings, which is a bit disappointing. The couple of the stall was quite friendly actually, I really recommend this to whoever visits East Coast Village.
the kiam chye ah simply taste great.the tender duck and the soup is so addictive and you will just keep craving for more.try the chilli/pepper crab..die die must try..
Kelvin Loo
324 upper east coast road
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