Kiam Chye Recipe. My kids and partner always asked me to make it so this is the video to teach them how too. Add 750g of pork ribs in a pot of water enough to cover the ribs and bring to boil.
8 tamarind pieces (asam keping) 6 cups of water; 4 tbsp shaoxing rice wine; Taste the kiam chye to see if it is too salty.
Table of Contents
Add 750G Of Pork Ribs In A Pot Of Water Enough To Cover The Ribs And Bring To Boil.
400g of fresh mustard vegetable ( kua chye in hokkein) 1 kg of roast pork. This is one dish i learnt from my mother but i have made it simpler. You should be able to smell an intense, savoury aroma by now.
Add Water And Reserved Sauce;
Discard the water and the floating scum. 500 g kiam chye salted mustard cabbage; Heat up 2 tbsp oil and fry the pork belly until golden brown so that the pork is slightly crunchy and don’t have the oily taste.
There Are 2 Steps To Making Kiam Chye Buay.
Make (stir fried cuttlefish with veggies). Do not cut too small as it will be smash up when it is cook. My kids and partner always asked me to make it so this is the video to teach them how too.
So For 4 Cups Of Rice, I Added 8 Cups Of Liquid (2 Cups Of Reserved Sauce Plus 6 Cups Of Water).
1 pot of cooked stir fried cuttlefish with veggies. Add 2 tsp chopped garlic and 1 tsp sesame oil. 8 tamarind pieces (asam keping) 6 cups of water;
In A Deep Pot, Add The Herbal Sachet, The Scalded Meat, All Other Ingredients That Is Required To Simmer For 1.5 Hours.
Then cut the leaves into chunks. Put the fish slices in. Wash and cut the mustard in to pieces.