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. The leftovers are stewed in a pot with fresh Kai Choy and other local spices. The end result is a dish with amazing flavours. The sweetness from the meat, the sourness from the tamarind skins and the spicyness from the chillies. These combinations of flavours is somewhat just right and brings about a feeling of great contentment and satisfaction when you taste it.
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.
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- 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
- In a pot of hot water, blanch the Kai Choy.
- 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.
- 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.
- Transfer the blanched pork knuckles to the pot . Top with the Kai Choy.
- Bring back to a boil and lower heat. Simmer, covered for about 1 hour or until the Kai Choy is soft.
- Season to taste with some soy sauce.
- Serve hot with steamed white rice.
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This Chai Buey has been cooked with leftover pork knuckles and ribs which we brought back from dinner at Old Klang Restaurant and Beer Garden. This dish is truly a piece of culinary heaven. My hubby says its just …yummy!