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.
Leftover meat, (roast pork, duck, chicken or pork knuckles(
1.5kgMustard green, or Kai Choy, cut into pieces
10dried chillies, soaked in warm water, cut into pieces
6Tamarind skins, or Asam Gelugor
3lemongrass, or serai
1TorchGinger Flower, or bunga kantan
2tomatoes, ripe, cut into wedges
10Pepper corns, cracked
stalkVietnamese mint, or daun kesum
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Instructions
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.