Saturday, February 5, 2011

Chai Boey 菜尾


Days ago I got a leftover roasted pig trotter from a praying ceremony. I can't think of a way to consume it, except utilizing it on a dish called Chai Boey. When translated to dialect, Chai Boey means leftovers of a meal. Hence, it is a dish combines all the leftover food into a sourish and spicy soupy dish that is stewed for hours. 


Anyway for my version, I didn't use left overs, instead I combine with all fresh ingredients and spices. See the outcome of the stewing process? Looks tempting? I'm mouth-watering now by just looking at the photos, hehe...This is my top pick.

Chai Boey

Ingredients:
800gm of green mustard, washed and cut
2 tomatoes, diced
3 dried mushrooms, soaked, drained and quartered
a handful of dried chili, soaked, de-seeded and cut into half
1 roasted pork trotter, chopped into pieces
5 pieces of tamarind pieces (asam keping)
3 stalk of lemon grass, smashed the white portion
4 cloves of garlic, peeled
7 cups of water

Seasonings:
light soy sauce to taste

Steps:
1. Bring water to a boil in a pot. Add lemon grass, garlic, dried chili, tamarind pieces, and pork trotter. Leave it simmers for half and hour.
2. Add green mustard and mushroom. Leave it simmers for another 45 minutes to 1 hour under low heat. Stir occasionally.
3. Add tomato and light soy sauce to taste. Serve hot with steamed rice.

14 comments:

tigerfish said...

Good way to use roasted pig trotter. I would eat more of them in a Chai Boey dish :)

Elin said...

I love this dish with roasted pig trotters too. A very appetizing Chai Boey no doubt! :) Gong Xi Gong Xi

busygran said...

My mum used to do this with leftovers! I can imagine how flavourful the soup is! Happy Lunar New Year!

lena said...

looking at this, i'm salivating already. I'm also like you, most of the time, i will use fresh meat or ingredients and will usually cook this in a very large pot and distribute. Not sure will i be cooking this later, probably not cos one of my relative said she will cook and pass me some later.

daphne said...
This comment has been removed by the author.
daphne said...

I love how u use green mustard in this as well. This is also a good one pot dish! LOL

wendyywy @ Table for 2..... or more said...

It's weird that my friends from Malacca and Negri has never seen or eaten this dish. Haha, they call it Rubbish Vege and they can't accept the taste.
But this was my all time fav from my family's side. We'd purposely leave behind some "good stuff" and make this. We call this 菜脚 instead.

noobcook said...

This looks delicious, I especially love green mustard... Happy CNY!

petite nyonya said...

Yummy! This is also one of my favorites! Thanks for sharing the recipe. Gong Xi Fa Cai & may this year brings abundance in every way to you!

Mei Teng said...

Can one cook this dish with duck meat instead of pork? A friend of mine loves this dish. I love it with duck.

Jen (Tastes of Home) said...

This is a great way to finish up leftovers hehe...I have tried with duck mostly though.. happy CNY!

Little Inbox said...

Mei Teng, yes sure. Previously I tried with roasted duck, taste nice.

My Little Space said...

I missed 'choy kuek' alot! Haven't taken this for a long long time. In the past, my mom usually made this with all the leftover from any wedding dinner. *sigh*
Btw, 祝你: 新年快乐 心想事成 身体健康! 恭喜恭喜! Hope you're having a wonderful time. Enjoy & have lots of fun. And don't forget to give 'ang pow'. LOL! :o)
Cheers, Kristy

cariso said...

Use fresh roasted pig trotter, nowadays not cheap leh. :) Btw, this is also my favourite dish!

LinkWithin

Related Posts with Thumbnails