Malaysian Cuisine - Soups/Stews

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

July 20, 2017 | Recipe by Bake with Paws

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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Yields:  6 servings


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


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.