Kiam Chai Boey (Stew Salted Vegetables) 菜尾

Chai Boey literally means leftover dishes in Chinese Hokkien dialect. This is one of the famous Nyonya dishes especially in Penang, Malaysia，

This dish usually come handy to cook after festive celebrations like Chinese New Year reunion dinner or wedding dinner, where you can get hold of sumptuous leftover meats of chicken, duck and roasted pork legs. The cooking is easy with just throwing all the meats into a pot along with salted vegetables, green mustard as main veggie added some spice and stew under low heat for hours. The sour taste of the soup is a real appetizing dish to serve.

菜尾是槟城娘惹名菜。起源早期在办完喜宴后,将宾客未用完的餐点全部打包,然后鸡,鸭,鱼,肉各类山珍海味,添加不同类型的蔬菜例如芥菜,酸菜,白萝卜,大白菜等等,并加入少许辛香调味再经低温慢火煮熟,一大锅酸酸辣辣的菜尾就这样的完成。

Over in Auckland，very rare for us to have leftover, our leftover is normally JS's lunch for the next day at his office.

So, for me to make this dish I have to use fresh ingredient instead. I discovered replacing roasted pork legs which is one of the main Chai Boey's meat ingredients with smoked pork hock is equally tasty. So, below is my improvised version of Chai Boey or so call fresh Chai Boey instead? :-P

 Chai Boey菜尾

Ingredients

• 1kg leftover roast chicken and duck parts, roasted pork and roast pig trotter. Else replaced by smoked pork hock.
• Mustard green (at least 2 heads)
• 1 packet salted vegetables (optional you can just use more Mustard green)
• 2 large carrots (cut into chunks),
• 3-4 Tomatoes
• 5 cloves Garlic
• 1 big onion
• 3-4 pieces ginger
• 6 Dried/Red chili (soaked use whole)- (optional)
• Chinese mushrooms (soaked)
• 2-3 pickled plums (optional)
• Half cup Tamarind juice/pulp (soaked) ( optional
• 2 cups Water - (enough to cover all the ingredients)
• 2 table spoon Oyster sauce

Cooking Method

• Cut vegetables into big pieces. Separate stems and leaves.
• Heat up the pot, add in 2 tablespoon oil and fry garlic, onion, ginger, mushrooms, chilies, pork hock with oyster sauce for 3-5
  min.
• Throw in the tomatoes, carrots and pour water into the pot and let it comes to a boil.
• Simmer and cook with medium heat for 30 minutes.
• Pour in tamarind juice/pulp and boil for 2 minutes to bring out the flavor.
• Add Mustard green stems, salted vegetables and pickled plums, continue to cook for another 30 minutes. Add vegetable leaves last to avoid over cooked.
• Continue to simmer for 30 minutes until meat and vegetables are all soften.
• Season with sugar/salt to taste and serve hot with rice. 

Healthy version tips: (updated August 2013)

• If you do not like to have so oily Chai Boey,  do away duck and fatty pork hock.
• You can do away salted vegetables and replace with fresh Mustard green
• If you do not wish to have too sour Chai Boey, opt out tamarind juice  and just add more tomatoes.

成份
•1公斤烤鸡肉，鸭肉剩余部分，烧肉和烧猪蹄。（可用熏猪肉/熏猪蹄取代）
•芥菜（至少2头）
•一包咸菜
•2个大萝卜（切块），
•3-4 西红柿
•5瓣大蒜
•1个大洋葱
•3-4片生姜
• 6干/红辣椒（整个）（可选）
•2茎香茅（碎）（可选，我没放）
•中国香菇（泡）
•2-3腌梅子 (可选）
•罗望子汁半杯（浸软）（可选， 我没放，用西红柿代替）
•2杯水 - （足以涵盖所有成分）
•2汤匙蚝油

方法
•切蔬菜成大块。分开茎和叶。
•热锅，加入2汤匙油，用蚝油酱炒蒜，葱，姜，香茅，蘑菇，辣椒，肉为3-5分钟。
•加入西红柿，胡萝卜和水倒入锅里，让它煮沸。
•并中火煮30分钟。
•倒入罗望子汁煮2分钟，带出的味道。
•加入芥菜茎，咸菜和腌梅子，继续煮30分钟。才加蔬菜叶子，避免过分煮熟。
•慢火煮30分钟，直到肉和蔬菜都继续软化。
•最后加入糖/盐调味，配饭吃。

健康版本：（2013年8月更新）
•如果你不喜欢吃这么油腻菜尾，减少放鸭肉和肥猪肉。
•你可以不放咸菜，用新鲜的芥菜
•如果你不喜欢吃太酸，选择不放罗望子汁，只需添加多西红柿。