Recipe for "Assam Chye Buey" (Sour and spicy vegetable)

"Assam Chye Buey" (Sour and spicy vegetable)

Chinese mustard ("kai choy")

 Today we are going to share with you a recipe that is rather unique and popular in countries like Malaysia and Singapore. In the Hokkien dialect (Chinese language), it is called “Assam Chye Buey”. “Chye Buey” in Hokkien dialect means leftover dish while  “Assam” in the Malay language means sour. This dish has a sour and spicy flavour which makes it rather tasty. Some people would feast on this dish like a soup.  Since we have the leftover from the peking duck (the dish was reviewed here a few days ago) which was in fact just the bones from the duck, I am now going to use it to cook a simple “Chye Buey” dish. Here is the recipe:-

Ingredients:-

3    bunch of Chinese mustard vegetable (kai choy)
6     dried chillies
5     slices of tamarind
500g    peking duck bone (You may use other combination of roasted duck, chicken, roasted meat, chicken feet)
1    tomato
½ tsp    salt (optional)
½    dark soy sauce
Firstly prepare a big pot. Blanch the vegetable and set it aside.
Use the same pot.
Throw away the used water.

Heat the pot with 1 tsp of vegetable oil. Add in the peking duck bone, dried chillies, tamarind slices. Fry them for a minute or so.

Add a litre of water, let it boil, put dark soy sauce. Add in all the vegetables, tomato and simmer it for 2 hours with low heat. Serve it with white rice.

The dish is tastier if left overnight in the refrigerator and then heat it up the next day. I hope you will enjoy cooking it!