发菜鸭舌
Braised Duck Tongues with Black Moss
Yes, with a tweak: request 'no starch' ('不要勾芡') in the braising sauce to keep it low-carb. About 5g net carbs per serving, lower than 7 in 10 Singaporean dishes.
What it is
A Cantonese delicacy enjoyed in Singapore, featuring tender duck tongues braised until succulent with earthy black moss (fat choy), dried mushrooms, ginger, and a rich, savoury soy-based sauce.
Key ingredients
Duck tongues, black moss (fat choy), dried mushrooms, ginger, soy sauce
How to make it keto
Request 'no starch' ('不要勾芡') in the braising sauce to keep it low-carb. Ensure no sugar is added to the sauce. Black moss is naturally carb-free.
Watch out for
Hidden sugar in soy sauces. Shaoxing wine contains trace carbs. Restaurant might add starch to thicken braising sauce if not specified.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Singaporean menuAll 400 Singaporean dishes ›
