The name Chai Buey (also referred to as Kong Assam or Kiam Chai Boey) means 'leftovers'. Although through the seem from it, does not really strike you being an enticing dish. However, in lots of Peranakan household, this is recognized as the good thing from the Chinese Year celebration.
This humble sweet and sour stew is comforting and extremely simple to prepare. After working days preparing an enormous feast for that special day, causeing this to be seems like you're giving your well earned break.
The recipe - well if you're able to even refer to it as that - really is easy. Consider it just like a bubble and squeak if you want. It's only a matter of chucking leftover roast meat you ends up having knocking about right into a stew pot. This is often either pork belly, duck or chicken etc. For whether or not to use one sort of roast meat or perhaps a selection is entirely your decision and extremely depends upon that which you have at hands.
Then add chopped Chinese mustard vegetables (Gai Choy). sour fruit slices (asam gelugor ), tamarind, dried chillies and water and Bob's your uncle.
Allow the stew simmer lightly to have an hour when you place your weary ft up. Next, the stew must have created a wonderfully sweet, tangy and spicy flavour. Season after which chow lower with a few piping hot steamed grain.
See, how easy is the fact that! You do not even need to enter a sweat cooking this. This is exactly why this can be a firm favourite following the hectic New Year's day.
Without having any leftover (well sometime individuals crispy roast belly are simply too best to resist), this stew may also be created using pork ribs. Even though it will don't have the same richness but that is not saying it will not be just like scrumptious.
Chinese mustard vegetables (Gai Choy ) are very important within this stew. Just the spicy, peppery mustard vegetables will endure the robust stew. Every other mildly flavoured vegetables will undoubtedly disappears in to the background.
If you cannot acquire the dried sour fruits slices, you are able to omit these but combine tamarind to pay. Adjust the saltiness and tanginess based on your very own taste. The finished dish must have an ideal sweet-sour balance.
Just between me and you, this really is so great which i sometimes create a special effort to puppy nip lower to Chinatown for many roast pork belly simply to get this to. Scrumptious!
500g leftover roast meat (I made use of roast pork belly), chopped into chucks (substitute with pork ribs otherwise available)
1 stalk Chinese mustard eco-friendly, reduce large pieces
1l water
3 asam gelugor (sour fruit slices)
1 lemongrass stalk, gently bruised
8 dried red chillies
2 tablespoons of tamarind pure
2 tablespoons of soy sauce
salt and sugar, to taste
(If you work with pork ribs, blanch them in certain boiling water for any couple of minutes first, drain and rinse under running plain tap water)
Inside a large pot, add all of the component, aside from the salt and sugar, and produce towards the boil over medium-high temperature.
Put the lid on, turn heat lower to some low and simmer for one hour.
Season with salt and sugar to taste and offered hot with steamed grain.
