Simplified Kimchi 韩国泡菜

Na Du Se Kimchi! 

I must say Kdrama not only successfully promoted Korea tourism worldwide; even the Korean food culture has now slowly blended into our daily cooking.

Today in this blog, follow up on my coverage of my Korea trip, I would like to introduce a simple way of making Kimchi. Kimchi is widely known as one of Korean famous signature foods. It is also of my favorite Korean foods.

During our Seoul and JeJu trip, we noticed nearly every meals we had regardless whether rice, noodle, BBQ or steamboat, various banchan or side dishes would be served along too. Amongst these banchan, Kimchi which regards as Korean National dish is most often served. 

Kimchi is a spicy, fermented pickled vegetable with variety of seasonings. The main vegetable used for this dish is napa/long cabbage and its key seasoning is the Korean red chili powder flakes and the common natural ferment agents comprising of fruit with citric acid such as ginger, apple and pear.  
The traditional Kimchi making is very tedious and time consuming with a long fermentation process. Shown here is a simplified version, introduced by Wai. She initially found this recipe on the Internet but at the end it was her Indonesia maid, who has mastered the skill of the Kimchi making process instead.

3 weeks ago, she invited us to her house to have our Korea photos sharing cum kimchi making session. I took the opportunity to record down the whole process. Shared below is the Simplified Kimchi Making video.

Here in Malaysia, it is not cheap to buy Kimchi over the counters. Furthermore, we will never know what sort of added preservatives are in it. This Kimchi making process is simpler than I expected. It probably can’t get any easier than this; no excuse not to try eh?

Omelette 煎蛋饼

Serving home grown vegetables

Omelette is a recipe which needs no introduction.  A basic omelette is so simple and easy to prepare that a kid can do it. For variations, it can be as simple as eggs, onion and milk mixture to rich cheesy, meat, seafood, vegetables and any combination of your choice.  

Vegetarian Omelette 煎蛋饼

 

To some, it can be a little tricky to cook an entire omelette without folding. The skill in flipping the omelette over to cook both sides evenly without breaking may not be easy to master.

My experience tells me practice makes perfect. The following additional tips would also be of some help.

1.   Recommend to use a non-stick pan with less oil.

2.   Not to put too much eggs mixture:

This is because when egg mixture is too thick, the centre may be too runny resulting in inconsistency in the omelette texture where it can tear easily when flipped.

3.   Cook with medium low heat to avoid the bottom side turning brown before the top centre egg mixture sets.

4.   Only start to tilt the pan when the centre of egg mixture sets.
5.    If omelette too big and too thick to flip, use a bigger plate to cover and slide the omelette cooked side down onto the plate. Invert the pan over the plate, then holding them firmly, turn the plate and pan over together.

Shared below was my healthy vegetarian version with home grown cherry tomatoes and dwarf beans freshly picked from my home garden in Auckland. For more of my Kiwi garden click on My Green hopes.

Spinach 苋菜

I made this dish for her funeral ceremony. I was sad I didn’t have the chance to cook this dish for her when she was alive as she was on tube for the last 3 years because she was not able to consume any solid food. However, as Chinese believe in after life, I hope her spirit got to appreciate what I had prepared for her.

In addition to stir frying, spinach is good to serve in soup or even in porridge. Spinach is a great veggie to introduce to children because it has no earthy smell. I used to blend in spinach in Ray’s porridge when he was a baby.  Popeye the sailor man turns into a strong guy after consuming a tin of spinach, you kids will be the same too! J

Eggplant with Prawns 香滑茄子虾仁

Welcome to my Malaysian Kitchen
For years, I used to do my marketing at the neighbourhood weekly Pasar Malam (night market). I like to shop there as I can enjoy a variety of local foods while buying fresh and cheaper vegetables, fruits, fish, poultry and meats. Last Monday, I resumed my marketing routine there and was delighted to buy these young fresh eggplants.

For the past 2 years in Auckland we hardly ate eggplants. Not that eggplants were not easily available in NZ but the local eggplants found in NZ had a much firmer texture and not as tasty. Whereas the imported Asian eggplants were expensive in Auckland.

Initially, I was thinking of making steamed eggplants with minced meat. Once I had the eggplants washed and the skin peeled off, I recalled Ming Ray liked to eat deep fried eggplants. Therefore, I changed my mind to try out this stir-fried recipe from Yummy Yummy Hawkers' Fair.

In general, it is preferred to keep the eggplant skin for deep frying, but since I had already removed the skin, I proceeded with them skinless.

Eggplant with Prawns 香滑茄子虾仁 featured in Group Receipes 30/05/2011

Sweet Pumpkin loaf 南瓜疏菜面包

Pumpkins Series – Part two

As mentioned in my previous post, this is the second pumpkin recipe that Cushla shared with us at my last Healthy eating on a budget cooking class on Friday 18/03/2011.

With the weather turned wet and cooler, signs of fall are ushering into the Southern hemisphere. Hence, it is good time to start introducing some great fall's cooking recipes. Harvested in autumn, pumpkin is a seasonal vegetable widely available at a reasonable price during this time of the year. When pumpkins are abundant and cheap, you can to try making some pumpkin puree and freeze for use in soups, pies or healthy and moist Vegetarian loaf like this. The recipe used here is originated from a grated vegetable.

For this recipe we used cooked unsalted pumpkin puree instead. The amount of flour might need to be increased a little to compensate for the extra wetness. For a variation of this appetizing vegetarian loaf, one can use half pumpkin puree and half grated carrot. Adjustment to sweetness of the loaf much depends on the type of vegetable used. If grated carrots are used then use less sugar, however add more sugar if using courgettes.

To serve, slice and butter or ice with a fresh lemon or top with orange juice icing. You can also convert this pumpkin loaf into pumpkin muffins by baking in muffin pan instead. This tasty quick bread is great to serve in kids' lunch box. It is also a brilliant way to disguise vegetable to get veggie-hater like my son to eat veggie!

Sweet Pumpkin loaf   南瓜疏菜面包 -featured in Group Recipes 30/03/2011

SWEET PUMPKIN LOAF INGREDIENTS: A 1 cup grated pumpkin/pumpkin puree/ carrot or courgette 1 large or 2 small eggs ½ cup soya oil ½ to 1 cup raw sugar 1 tsp vanilla essence B 1 cup each whole meal and white flour ½ tsp baking powder ½ tsp baking soda 1 tsp cinnamon or mixed spice Pinch of salt ½ cups chopped walnuts, sultanas or other dried fruit (optional) METHOD: Preheat oven to 180C. Whisk all ingredients A in a large bowl. Shift flour in and then add all ingredients B into the bowl and mix well. Baked in a greased loaf tin at 180C for 60 minutes or until test doneness with a skewer comes out clean. Tips: The Making of Pumpkin Puree Cut pumpkin into even sized pieces and steam until tender. Drain, cool then remove skin and scoop flesh into processor or bowl. Purée or mash into a smooth puree. Freeze to store. 南瓜疏菜面包 容易，简单又健康的素食谱。 材料： A 1杯磨碎的南瓜/南瓜泥/胡萝卜或青瓜 1粒大号鸡蛋或2粒小号鸡蛋 半杯豆油 半至1杯糖 1茶匙香草精 B 普通面粉和全麦面粉各1杯 半茶匙发酵粉 半茶匙小苏打粉 1茶匙肉桂粉或混合香料粉 少许盐 ½杯切碎的核桃，葡萄干或者其他干果（可选） 方法： 1）把烤箱预热到180C摄氏。 2）把所有A成分搅拌在一个大碗里. 3）筛面粉进碗中后加入所有B材料拌匀。倒入抹油的烤盘. 4）放进预热了180C摄氏烤箱烤60分钟或直到用竹串测试取出来干净为止。 提示： 南瓜泥制作: 南瓜切成均匀大小块，蒸直到熟。沥干水后取出冷却，去皮取肉捣碎成泥。

Baked Pasta with Bacon & Pumpkin 南瓜培根焗意粉

The Pumpkins Series – Part 1

Farewell Healthy Eating on a Budget cooking class

Last Friday 18/03/2011 was my last day to attend this cooking class. As I mentioned in this Christmas posting, I had joined this class since November 2009. Ever since then I had been looking forward to the last Friday of every month to attend the class. I had amazing new experiences and tons of cooking fun here. I'll definitely miss these and the friendly group of people I met here. I especially enjoyed our tea break when we all had a cuppa, happily chatting and tasting new dishes that we had just learnt.

On this final class, I had brought my camera to snap as many photos as I could to cherish the happy moments I shared with these lovely ladies.

Happy family of Healthy Eating on a Budget

Posing with Cushla (1st right) and her sisters

Once again, I would like to take this opportunity to thank North Shore Women center for being a fantastic organizer, actively promoting various workshops ranging from cooking, art crafts, health talks, counseling support groups and even Tai Chi class to local women society, it is definitely a woman's place to be. In addition to this healthy eating on a budget cooking class which has broaden my comfort zone to try out Western Cuisine, I also had wonderful learning experience in their Tai Chi class.

For this class, our charming cooking facilitator Cushla had introduced us to pumpkins. She shared with us numerous nutritious cooking ideas using a variety of pumpkins from Buttercup pumpkin, Butternut pumpkin to crown pumpkin. I would showcase these pumpkin recipes that she had demonstrated one by one, starting with this delectable baked pasta.

Baked Pasta with Bacon & Pumpkin 南瓜培根焗意粉- Featured in Group Recipes 28/03/2011

Final garnishing with my home grown spring onion before serving

BAKED PASTA WITH BACON & PUMPKIN Serves with steamed broccoli and mini Feta Pumpkin bread INGREDIENTS: 375g packet large spiral or penne pasta 450g butternut pumpkin, peeled and cubed 2 Tbsp Olive oil *5 bacon rashers, rind removed chopped 2/3 cup chicken stock 2/3 cup evaporated milk ½ cup grated low fat cheese (eg.Edam) Garnish with chopped parsley (Serve 4) * Choose bacon pieces instead of rashers as an exonomical alternative, or use 2 sliced chorizo sausages for a spiecier version. METHOD: Preheat oven to 200C, grease a 7 cup oven dish. Cook pasta in boiling salted water until tender, drain and transfer to prepared dish. Cook pumpkin in a saucepan of boiling water for 3-4 min or until tender then drain. Heat oil in a large frying pan over moderately high heat. Add bacon, sauté and stir for 3-4 min or until browned. Add pumpkin toss to coat and season with pepper. Transfer bacon mixture to dish with pasta Whisk stock and milk in a medium jug, pour over pasta mixture and stir to combine. Sprinkle with cheese and bake for 10-12 minutes or until golden and bubbly. Sprinkle with parsley and serve immediately with a green salad or steamed beans or broccoli. 南瓜培根焗意粉 材料： 375克大螺旋意粉或penne 意粉 450克白胡桃南瓜，去皮，切块 2汤匙橄榄油 5培根火腿，除去皮,切碎 2 / 3杯鸡汤 2 / 3杯淡奶 半杯低脂奶酪,磨碎（eg.Edam） 装饰用的香菜,切碎 方法： 1）烤箱预热至200℃，用可装7杯水份量的烤盘，抹上一点油备用。 2）烧水加盐煮意粉至熟，沥干水，倒入备用的烤盘。 3）烧另一锅水加入南瓜煮3-4分至熟，沥干水。 4）用中度高温烧热油加入培根，爆香搅拌3-4分钟。 5）才加入南瓜拌炒后加入胡椒粉调味。 6）把培根，南瓜和意粉倒入烤盘里。 7）把鸡汤和淡奶轻轻拌打后，倒入在意粉中搅拌均匀。 8）撒上磨碎的奶酪烘烤10-12分钟或至金黄色起泡。 9）撒上香菜配上沙拉或蒸熟豆类或花椰菜即可食用。

Home Grown Dwarf French Beans

Garden to table - Dwarf French Beans

This spring, my landlord decided to redo the backyard landscape which affected my little garden that I had cultivated since last year. I was forced to do dig out all my old plants and started off a new garden. Now, I was so pleased to see my new garden growing so well again. All the vegetables lettuces, herbs and beans seeds that I sowed in spring have grown healthily.

The various dwarf French beans seeds we got free from Ambury Farm, finally flowered and fruited. Other than yellow beans, this time there are two new types of beans that successfully grown in my garden, one of them is dark purple bean (Dwarf Bean – Amethyst) and also flat green reddish beans (Shell Cranberry bean 'Lingua di Fuoco' (Tongue of Fire).

Shell Cranberry bean 'Lingua di Fuoco' (Tongue of Fire)

Yesterday, I harvested some of them. I knew they were still young to pluck but since we are going for a long vacation to South Island, so I couldn't wait to try them thinking they might be too old for us to eat when we return. Regardless their original beans color once they were cooked they all turned into green color, nonetheless they were really crunchy and tasty to eat.

Since only a small bunch of beans being harvested which not enough to make into one dish, I mixed them with broccoli and carrots and came out with this simple fast stir fried mix vegetables dish for our dinner.

Stir fry Shell Cranberry beans n broccoli

Stir fry Shell Cranberry beans & broccoli

INGREDIENTS: (Serves 3)

1 head of Broccoli -Discard broccoli stalks; thinly slice florets vertically
Shell Cranberry beans - slice into 1/3 length
1/4 Carrots - sliced
1 tbsp chopped garlic
6-9 pc prawns cutlets
100ml stock/plain water
3 tbsp Cooking/Vegetable oil
Cornstarch mixture (about ½ tbsp cornstarch mixed with 2 tbsp water)

Seasoning:

1 tsp salt (to your taste)

½ tsp sugar (to your taste)

Chicken stock powder (optional)

METHOD:

1. Give prawns a rinse, then brine (just enough to cover) 5 minutes before cook, drain.
2. Wash broccoli, carrots, beans and sliced.
3. Heat oil on high and sauté garlic till fragrant, add in broccoli, toss a while then followed by Shell Cranberry beans and carrots. Stir to coat all with oil.
4. Stir fry for 2 minutes until beans turn vibrant green; add in seasoning then stock/plain water.
5. Toss in prawn, give a few quick stir about another 2 minutes or until prawns turn pink.
6. Taste test before thicken with corn starch and serve

Stir Fry Water Spinach (Pak Bung Fai Daeng) 酱炒蕹菜 - Featured in Group Recipes

Flying Water spinach?

Water spinach a.k.a. Morning Glory is known as Kangkung in Malay. This vegetable is easily available in South East Asia (SEA) and is considered one of the cheapest vegetables as it thrives naturally with little care. I was surprised to find this vegetable here in Auckland. Recently, the price for this vegetable dropped drastically; I suppose the warm weather of summer is the main factor for the abundance supply of this veggie.

There are a few renowned street foods in SEA which feature this vegetable. Malay Cuisine has a dish called Sambal Belacan Kangkung (Chili Shrimp paste stir fried water spinach). As for Thai the signature dish for water spinach is Pak Bung Fai Daeng (Stir-Fried Red Fire Water Spinach), which is Thai's most popular way of stir frying the water spinach. I reckon the dish must be so ordinary and simple that inspires some of the Thai street vendors to come out with more entertaining idea in stir frying the dish in an acrobatic way by literally "flying" it in the process of serving the dish. You can check out this Flying Morning Glory in YouTube.

 Well, with the electric coil stove in my kitchen, I couldn't fire up my wok in red flame and the kitchen was too small for me to demonstrate the flying dish, yet it still tasted delectable nevertheless. J

Stir Fry Water Spinach (Pak Bung Fai Daeng) 酱炒蕹菜 - Featured for Dec 15th

Stir Fry French Beans with Prawn Cutlets四季豆酱炒虾仁 (Featured in Group Recipes)

Welcoming dinner – Part 2

Stir fry French Beans with prawn cutlets, this was the second side dish that I had prepared as our family guest requested more vegetable dishes. For this recipe, I used Thai bean paste to stir fry French beans. Other than oyster sauce, bean paste is another great choice of stir fry sauce. This again is another fast, simple stir fry dish that can be ready under 30 minutes.

Stir Fry French Beans with Prawn Cutlets四季豆酱炒虾仁

Too bad, my dwarf beans still not in time to be harvested else it would be a good opportunity for me to show off my green fingers other than my cooking skills J

Dwarf beans seedling

繼續閱讀中英对照食谱

Stir-fry Scallops with Gai Lan 芥兰炒扇贝 (Featured in Group Recipes)

Welcoming dinner – Part 1

Since we moved to NZ, we have tasted NZ cockles, mussels and the shellfish next in line that I'm going to introduce are fresh scallops. Back home, I used to cook dried scallops in soups, porridge but seldom fresh scallops. I was told in NZ, fresh scallops were easily available and they were not expensive when on special. For a while, I have been eyeing to have my hands on them.

At last, this week they are on special, 2 dozen of fresh scallops for $12 (normal price at $9/dozen). Other than Abalone, this delectable mollusk too has long been regarded as an exclusive delicacy in Asia. This special offer was just in time for me to prepare a sumptuous welcoming dinner for our guest of honor from Malaysia, Hubby's closest cousin sister, who happened to play the role as 2 generations super nanny taking care of both hubby's first 12 years and Ray's first 5 years from birth.

She was also our Master Chef back home. We all loved her cooking very much. But, now was my turn to play host, so I had to think of something local, delicious to showcase Auckland and what came into my mind was seafood especially Shellfish. After picking her up from the airport Tuesday afternoon, I went straight to grab 2 boxes of fresh scallops for my dinner preparation.

I used Gai Lan (Chinese broccoli 芥兰) to complement the scallops; the sweetness of fresh scallops was just pleasant to neutralize the slight bitterness of Gai Lan. Other than my signature dish, Crispy Roasted Pork Belly, this was what I served on the dinner table that night.

Stir fry Scallops with Gai Lan  芥兰炒扇贝 - Featured in Group Recipes 11/11/2010

 

Welcoming Dinner @ 9/11/2010


繼續閱讀中英对照食谱

Asparagus Thai Style with Squids 泰式芦笋炒花枝

Sawadika, let's do Thai tonight!
Eat and cook with the season, that what I learn when doing my vegetables shopping in NZ. I was taught always choose vegetables that are at their seasonal best and that are the freshest. Asparagus is in season now, so that's what going to be regular on our dinner table for the coming weeks J

Instead of normal Chinese stir-frying with oyster sauce, I switch to Thai style using Nam Pla (fish sauce) for a change. Other than Chinese cuisine, Thai Cuisine is my favourite I can never have enough of them!

Stir- Fry Asparagus with Squids 芦笋炒花枝

Stir-fry Bean Sprouts with Prawn cutlets 豆芽炒虾球

This is a simple and quick recipe which can be ready in minutes. However, this inexpensive yet vitamin rich  dish is commonly served in Chinese Asian home may look easy to make but might not be easy to master. Good stir-fry bean sprouts are when bean sprouts just nicely cooked with crunchy texture and no raw taste. This dish if overcooked it becomes soggy and not appealing at all. So, the key which also is the foundation to Chinese stir-fry is to heat up wok/skillets on really high heat with hot oil and quickly toss in bean sprouts for few minutes and dish up.

I always like to use gas cooking as it gives the real flame for the fire flavor which vital to create "wok hei" (in Cantonese). But, I cannot have that over here as the rented house we currently stay only has electric coils stove and it takes ages to heat up. L I missed those "sizzling" sound I used to hear when I stir-fry using my gas stove back home in Malaysia.

Stir-fry Bean Sprouts with Prawn cutlets 豆芽炒虾球

Stir Fried Pumpkin with Dried Shrimp南瓜炒虾米

Over here we always eat veggie or fruit that in season, not only they are fresh but most important they are cheap! Pumpkin is in season and on sales now so that what I served on my dinning table.

Stir Fried Pumpkin with Dried Shrimp南瓜炒虾米

Ingredients:

• 1/4 of a pumpkin (cut into cubes)
• 2-3 spoonful of dried shrimp (washed and chopped finely)
• 3 cloves of garlic (chopped finely)
• Salt/sugar to taste
• Cooking oil
• 200ml water (to simmer the pumpkin)

Method:

1. Heat wok with some cooking oil.
2. Sauté chopped garlic until golden color and then add in dried shrimp.
3. Stir-fry dried shrimp until fragrant..
4. Add in pumpkin, stir-fry for a 1 minutes.
5. Pour in water just nice to cover the pumpkin. Cook until pumpkin is tender.
6. Simmer until water dry up.
7. Add in a little bit of sugar and a pinch of salt to taste.
8. Serve it hot with rice.

成份：

• 1 / 4 粒南瓜切块2-3汤匙虾干（洗净，切碎)
• 3瓣蒜头（切碎粒)
• 盐/糖调味
• 食用油
• 200毫升水（以煮南瓜）

方法:

1. 下油烧热镬。
2. 爆香蒜茸，直到金黄色，然后加入虾米.
3. 爆香虾米.
4. 添加南瓜，炒约1分钟。
5. 倒入水刚刚好将南瓜覆盖。煮至南瓜软。
6. 煨至水干为止。
7. 添加一点点糖和少许盐调味。
8. 配热饭吃。

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。