Chai Boey, a sour spicy mustard greens stew with that awesome succulent roasted pork, my in-law and helper do love it very much. An easy dish to cook which can be sufficiently served for a whole family dinner. Every house shall has own recipe for chai boey, all is about our mother or granny. A traditional home-cooked dish has made flood of childhood memories.
- Mustard greens (can be more as it will be soften after cooked)
- Roasted pork (can be roasted chicken, pork legs, roasted duck etc, own preference)
- Dried chili (portion as you like, for spicy level)
- Dried asam leaves (portion as you like, for sour level)
- Few cloves of garlic (can be just one garlic head, just that I didn't have it when I cook)
- Few ginger slices (you wouldn't taste ginger, it is just to reduce 'cold' of mustard greens)
- 1 tomato (optional)
Seasoning:
- 2 spoon of light soy sauce
- 1 spoon of oyster sauce
- 2 spoon of tomato sauce
- Salt (to salty level as you like)
1. Add all cloves of garlic, tomato, asam leaves into a pot of water, boil it. Water level will be the soup of this dish. Basically to cover all the ingredients is ideal.
2. Pan fried the dried chilis, ginger slices and mustard greens with oyster sauce and light soy sauce.
3. Add the (2.) together with all roasted pork into the pot,. When it boiled, add the tomato sauce and salt.
4. Continue to boil and cook for at least 40 minutes. Best boil for almost a hour, and 'soak' for a few hours before chowing.
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