July 20, 2009

Kiam Chai Boey (Stew Salted Vegetables)

This dish is normally prepared during festive season. Mainly...Chinese New Year, or during chinese prayers. In nyonya cooking there's only kiam chai ting or kiam chai ark which is the soup dish,...nothing mentioned on this particular dish, as in...either it's not significant enough to highlight, or it's not delicious enough,...maybe it has no clear identity on it's own.

Anyway I loved this dish and I would like to share with you !

The base of this dish is mainly,...kiam chai (salted mustard green)...vegetables...meat, mushroom....etc. Taste sour, salty & spicy

If you want it to cook the best kiam chai boey...bring on the gabbage,...erh...leftovers. 

The best part of an ideal kiam chai boey is when you start adding in a bit of this & a bit of that...all the leftovers from Too Tor T'ng, Lobak, Jiu Hu Char, Chap Chai....and whatever you can grab hold of....and it will be the best of the best !....Trust me !

But in this post,...erh...I will only show you the decent one !

So, check out the recipe !...

Preparation; Wash & cut all the ingredients...tomato, carrot, onion, garlic, corn, mustard green, kiam chai (salted mustard green), ginger, dried chilli (soaked) and lemongrass (bruised)

Preparation; Halve the straw mushroom, abalone mushroom, shitake mushroom (soaked), wash & blanch the pork leg. Cut the roast pork into smaller chunks.

Heat up the pot, add in the oil and fry the pork leg for 3-5min. Throw in the vegetables, mushrooms and pour in 2 cups of water(enough to cover all the ingredients) in the pot and let it come to a boil.

Once boiled, turn down the heat and let it simmer for approximately 2hrs. Add in salt, pepper & sugar, to taste.

Well,...the preparation might take some time, but the cooking part is easy...right !

Another thing about this dish,....never cook this without the...Sambal Belachan !

Serving for 5 paxs


80g Sour Plum
5g Dried Chilli, soaked
20g Lemongrass, bruised
20g Ginger
30g Garlic
100g Onion, cut into cubes
100g Corn
150g Carrot, cut into cube
120g Tomato
500g Mustard Green
400g Salted Mustard Green, soaked
80g Abalone Mushroom
5g Shitake Mushroom, soaked
100g Straw Mushroom
500g Pork Leg
400g Roast Pork
600ml Water
1tsp Salt, to taste
1tbsp Sugar, to taste
1/2tsp Pepper
1 Nutmeg Seed


wizsurf malaysia said...

In Taman Megah , PJ the corner coffee shop nearest Ming Tian sells this garbage dish evenings together with roast duck. The soup never seems to be enough so we have to proceed next to Joey Place nearby, where the Malay women are waiting to wet further our dryness . Or nex time we bring your sup along , Perfect !

NyonyaChef said...

I heard about that place, but didn't notice the "Malay women". Maybe next time u bring me there !

msihua said...

Gosh.. I love this dish!! I think of home when I think of this dish.. *slurp*

NyonyaChef said...

I know how it feels,that's how I started cooking. Bring home to you, by cooking all your favorite food !

By the way where's home ?

msihua said...

Lols... Home is KL... La La Land... =) But I'm based in Melbourne ;)

NyonyaChef said...

Oh, there's where I am, in KL. Melbourne!...I missed the the bone marrow pho in the Vietnamese restaurant at Bourke Street.

msihua said...

Ahaha.. U mean Mekong? Lols.. ahh yess... the price has gone up there tho =)

NyonyaChef said...

Yup is it still at AUS8 ? It was 11months ago when I was there.