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syltel
11-09-2008, 12:58 PM
I am not sure if this is the correct or proper name for this dish....it's a soupy dish with pork trotters (or as I was told normally cooked with leftover meat, pork, chicken...) kai choi and it is a sour and spicy dish....does this ring a bell with anyone? Anyways, does anyone have the recipe for this dish and what is the proper name for it? Thanxs

Wan Wan
11-09-2008, 02:44 PM
Hummm....

1. A bunch of Kua Chai.
Pick ones with crispy leaves.

2. Assam Jawa Juice strained (about 50sen 2008pricing)
You may add more, depends on how sour you want.

3. Dry Chillies 50sen, soaked and seeds removed.

4. 10 Fresh Red Chillies - slit to removed seeds.

5. Serai about 3 stalks clean and cut off leaving about 5 to 8 cm long from the base.

In a big pot, put in items 3 to 4 in the bottom first.
Add in the strained assam juice.
Do not throw the balance assam pulp and hot water to it.
Now add in the Kua Chai
Top up with the new assam juice making sure most of the veg is at least bath in assam juice.
Do not worry if all the veg are not cover as they will sink down once they are cooked.
Cover the pot, and start to boil it.
Boil till it becomes aromatic.
Then you can add in your roast pork trotters, roast duck, chicken or leftover roast meat.
Roast meat taste better.
Once the meat soften, add sugar and salt to taste.
You can get about 8 serving.

Is this it?
I know it as Khong Assam.
Some people add in carrot.
You should adjust the quantity of the ingredients to suit your taste.

The above copied from my aunt recipe - family heirloom.
God bless her soul.
If you like it, no need to thank me, just say a little pray for her.

twohands
12-09-2008, 10:52 AM
it is also known as 'shuen latt choi" (sour and spicy vegetable). our clan cooks it with these ingreadients.

meat (any leftover meat, usually consisting of siu yook, roast chicken, roast duck, or any of these sort, or u can buy any roast meat to make it as well. for halal version can use roast chicken)

garlic, whole unpeeled cloves, about 1 head or so, depending on how much you are making

dried chillies and fresh red chillies, also depending on level of spiciness u want

assam keping (assam peih), also depending on taste

kai choi, washed and separated the hard stems from the soft leaves

salt and sugar to taste

bring a big pot of water to a boil, add the meat, garlic, chillies and assam keping. boil for about 30 mins, add the hard kai choi stems, once soften, add the kai choi leaves. add salt and sugar to taste. take care not to overboil the vege as the assam keping might render it into mush.

note: taste much better if left overnight.

syltel
12-09-2008, 11:06 AM
Hummm....

1. A bunch of Kua Chai.
Pick ones with crispy leaves.


Errm...what is Kua Chai?? I'm not sure if this is the dish cause I dont remember serai in it...but it does sound very close to what I'm looking for....but I'll try it out!

Two Hands, do you add in the salted kai choi as well?? Another friend told me that she thinks the dish is called Kiam chai boi...but another said that it is called kai choi...because in Kiam chai boi the dish does not use Kai choi.....even as they disagreed on the name of this dish, unfortunately neither knows how to make it...but thanks guys, I'm gonna try to make this dish from your recipes anyways...cause it sure does sound nice!! Besides, anything sour and spicy is good enough for me!!

Wan Wan
12-09-2008, 01:10 PM
Errm...what is Kua Chai??
It is in Hokkein also known as Mustard Green, jie cai (芥 菜 ) in Mandarin or gai choy in Cantonese.
Here is a picture
http://www.redcook.net/wp-content/uploads/2008/05/mustard-green.jpg
If the link do not work try this http://www.redcook.net/2008/05/14/mustard-green/

My aunt's recipe has serai cos of Thai influence and,
cos it's suppose to counteract the 'wind' as twohands has mentioned taste much better if left overnight.

This is as known as Kiam chai boi in some Bak Kut Teh places in Penang.
It is cheaper to use fresh mustard green rather than salted ones.
Since mustard green are slightly bitter in taste it is usually boil from cold state with the assam juice to tone down the bitterness.

But in my family, Kiam Chai Boi is usually made by mixing left over Kiam Chai Ark with Jiu Hu Char.
Both the latter mention recipes can be found in 'Nonya Flavours' which is a joint publication by The State Chinese (Penang) Association & TheStar Publication (M) BHD.
Check out the book!

BTW, I'm not connected to them, just trying to preserve the Straits Chinese Cuisine.

syltel
12-09-2008, 05:20 PM
Thanxs wan wan....this must be the dish then!! Can I get the roast pork trotters from the ss15 market?? Oh boy, I cant wait to make this dish!!

twohands
14-09-2008, 10:47 AM
have fun cooking and eating. do let us know if you've got the right dish and how's the end result :)

syltel
18-09-2008, 10:49 AM
Yay!! Am cooking this dish right this very minute!! And from the smell of it, it's what I've been searching for...how it will actually taste is another story!! Will update later. Wanted to add in some salted kai choi as well...but since I've never used any salted veg. before...was not sure what the salted kai choi would actually look like...all those varieties looked practically the same to me...when I told the lady, I wanted salted kai choi...she did not know what it was...she asked if it was mui choi...erm...I dont know..but salted veg is salted veg.....er right?? Anyway, I just got the mui choi and added that in...Now, when boiling everything, I forgot to get fresh chillies....so, I'm just using the dried chillies.....I wonder, will that effect the taste much, you think??...Hope my daughter will give me the thumbs up!! She loves this dish as much as I do!!

syltel
18-09-2008, 12:54 PM
thanks Wan Wan and two Hands....., this dish is absolutely yummy!! Raising my bowl of kai choi to both of you!! :p :D

twohands
18-09-2008, 04:28 PM
this has made me drool already. must make my own soon also lah! :D

p.s. salted vege is actually made from kai choi. it is what we call "harm choi". mui choi is a different type. there's salty mui choi and sweet mui choi. that one is use to braise with the 'sarm chang yuk'.

lady-o-leisure
19-09-2008, 03:11 AM
There is another Kai-choi recipe that is much simpler but i don't really know what goes in it.
I do know it has some crab meat, and maybe a bit of shredded scallops, and ginger, in a thick clear gravy. Probably the Kai-choi is merely blanched in hot water for a moment to cook thru, before being added to the rest of the seafood gravy. Anyone tried that b4? Anyone have that recipe?

Wan Wan
19-09-2008, 06:53 AM
Anyone tried that b4? Anyone have that recipe?Humm....you tried the link (post #5) provided?

lady-o-leisure
20-09-2008, 07:42 AM
Ah!! Yes! Tq.. (i am too lazy to click on links...) :D

Wan Wan
20-09-2008, 01:47 PM
Ah!! Yes! Tq.. (i am too lazy to click on links...) :D
No problemo.
Any other recipe?

syltel
21-09-2008, 10:06 AM
No problemo.
Any other recipe?

Okay, Wan Wan, I have another recipe request....Do you know how to cook the Black vinegar Pork? The dish mostly served to moms just after giving birth....That's one of my fav. dish as well... :p

JoanneGoh
28-09-2008, 05:37 PM
As for my mum recipe, she add in some ketchup and chilli sauce when the kai choy is almost ready. This make it more yummy and it makes the soup thicker. Try it out.