Chai Boey or Choy Keok (Hot and Sour Chinese Mustard Vegetable Stew)

Thursday, 20 July 2017





In Penang, we call it Chai Boey while in KL, it is known as Choy Keok.  This is a traditional dish that most Malaysian Chinese love.  You can usually find this dish at stalls that sell Chicken Rice.

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RECIPE


Yields:  6 servings

INGREDIENTS:

900g (3 stalks) mustard green vegetable (washed and cut into your desired size)
1 bowl of left over siew yoke (roasted pork)
1 big onion, cut into 4
2 cloves garlic, minced
6 dried chillies (washed and drained)
5 – 6 assam keping (tamarind peel), washed and drained
1 tbsp bean paste (tau cheo)
Salt and brown sugar to taste
2 tbsp vegetable oil
1.5 liters water

METHOD:

1.  In a big pot, heat oil over medium high heat, sauté garlic until fragrant.  Add in the roasted pork and onion.    Stir fry for about 1 to 2 minutes then add the water.

2.  Next add in dried chillies, assam keeping and bean paste.  Stir well.

3.  Finally, add the mustard green.  Bring it to boil then turn to low heat and simmer for at least 1 hour till the vegetables are soft and cooked.

4.  Add salt and sugar to taste.  If too dry then add a bit of water.  If not enough sour or spicy, add some dried chillies and assam keeping.  Adjust accordingly to your taste.  If you add more dried chillies and assam keeping, then cook for another 20 to 30 minutes.

5.  It is best to serve the next day after cooking.  The taste will develop and get better.

 

 

 

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