Chai Buey
Chai Buey or Choi kiok which literally means leftovers, is a dish that is quite popular among the Chinese. This dish is cooked especially after festivities such as weddings, birthdays or new year using all the leftovers.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Leftover meat ((roast pork, duck, chicken or pork knuckles()
- 1.5 kg Mustard green (or Kai Choy, cut into pieces)
- 10 dried chillies (soaked in warm water, cut into pieces)
- 6 Tamarind skins (or Asam Gelugor)
- 3 lemongrass (or serai)
- 1 Torch Ginger Flower (or bunga kantan)
- 2 tomatoes (ripe, cut into wedges)
- 10 Pepper corns (cracked)
- stalk Vietnamese mint ( or daun kesum)
Instructions
- 1
In a pot of hot water, blanch the Kai Choy.
- 2
In another pot of boiling water, blanch the roast pork knuckles to get rid of excess oil. If you are using leftover meat, then skip this.
- 3
Bring a pot of water to boil, (about 6 to 8 cups). Add in the tamarind skins, dried chillies, Serai, bunga kantan, tomatoes, pepper corns and daun kesum.
- 4
Transfer the blanched pork knuckles to the pot . Top with the Kai Choy.
- 5
Bring back to a boil and lower heat. Simmer, covered for about 1 hour or until the Kai Choy is soft.
- 6
Season to taste with some soy sauce.
- 7
Serve hot with steamed white rice.