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When I was looking at recipes for itek teem, I was surprised at the number of ingredients used for the Nyonya soup.Various Peranakan adaptations of kiam chye ark had pig's trotters, assam skin, brandy, nutmeg, and even sea cucumber.
These were on top of the kiam chye (pickled mustard greens), ark (duck), pickled plums, and tomatoes found in every recipe, Nyonya or Chinese.
It all seemed a bit over-the-top to me, adding so much stuff.
