"Chai Boey"

Chai boey is always my favorite soup and it’s a Penang common dish which they usually cook with a lot of leftover goodies together after certain celebration/worshiping.

Due to there is no celebration this recently and suddenly feel like eating, so I have to bought this ingredients in the market and have spent around RM30 for this dish (not cheap har?) hehe.

Surprisingly, he like the dish very much, but it will be better if the soup is not that spicy. I will be more careful next time and will not simply put LOTs of dried chilis anymore. Haha. Anyway, it’s a good try as well and for sure, there will be second try again as both of us like Chai boey very much and I hope the taste will be nicer in next cook.. haha.

Let see what’s the ingredient and the cooking steps.

Ingredients

1. Pork Leg (猪脚圈)/ pork (RM10)
2. 4 Duck Bones (RM2)
3. 1 kg of big mustard leaves (kuah 菜) – cut
4. 1 packet Pickled Mustard (酸菜/Kiam Cai)
5. 4~5 mushroom – sliced (optional)
6. 3~4 cloves large garlic – crushed
7. 4~5 thin ginger slices
8. 1 tbsp bean paste (豆酱)
9. 4~6 dried chili – its depends on your own taste
10. 2~3 Chili Padi
11. 1 tbsp Oyster Sauce
12. 1 tsp dark soy sauce
13. Some Soy Sauce - to taste
14. Tomato - slices
15. 3 pc pickled plum and some syrup to taste
16. Tamarind Paste (Asam Kor)- mix with
17. 1 stalk lemon grass – crushed
18. Water

Steps:

1. Heat a non-stick pot with some oil and fragrant the garlic crushes and ginger slices
2. Stir in bean paste and cook for 10 seconds.
3. Add in pork, duck bone, mushroom slices, “kuah” vegetable, oyster sauce, dried chili, chili padi, dark & light soy sauce and cook it.
4. Stir and cook for 3~5 minutes, sprinkle some water for better cooking.
5. Slowly add in the pickled mustard, lemon grass into soup.
6. Bring to boil, simmer for 15 minutes, and stir occasionally for better cooking.
7. Add pickled plum,syrup, tamarind juice to taste.
8. Simmer for another 20~30 minutes.
9. Serve warm.