Friday, 6 July 2007

Kiam Chye Boey

Whenever you have left over of roast pork or even some roasted duck/chicken, you can always make this kiam chye boey dish which is salted vegetables stewed with leftover meats. It's pretty spicy too and has chillies and tamarind which is boiled for a few hours for the flavours to develop.


  • 400g of fresh mustard vege ( Kua Chye in hokkein)
  • 1 kg of roast pork. can also use the left over roasted pig head/tail/leg, chop into smaller pieces
  • 10 dried chillies
  • 1 lemongrass, smashed
  • 8 tamarind pieces (asam keping)
  • 6 cups of water


Wash and cut the mustard in to pieces. Do not cut too small as it will be smash up when it is cook.

Put 6 cups of water in a big pot over a high heat. Add all the remaining ingredients and le it boil for 15 minutes. Reduce the heat & boil further for another 45 minutes to an hour.

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