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.