Nonya Kiam Chye Boey

Preparation time

30 Minutes

Cooking time

3 Hours

Serves

6

Kiam chye boey is a dish put together with leftovers and many Peranakan households usually cook this during the festive season. Incredible easy to prepare, this sweet and sour stew is a must try! Follow our recipe to learn how to cook it.

Embed

All you have to do is simmer the ingredients in a pot to get flavourful stew in no time. Serve it piping hot with steamed rice for a satiating meal.

Adapted from: Nyonya Chef

Ingredients

80
grams
Sour Plum
5
grams
Dried Chillies
, soaked
20
grams
Lemon Grass
, bruised
20
grams
Ginger
100
grams
Onion
, cut into cubes
120
grams
Tomato
500
grams
Mustard Green
400
grams
Salted Mustard Green
, soaked
5
grams
Shitake Mushroom
, soaked
500
grams
Pork Leg
400
grams
Roasted Pork Belly
600
millilitres
Water
1
teaspoon
Salt
, to taste
1
tablespoon
Sugar
, to taste
½
teaspoon
Pepper
1
Nutmeg Seed
Wansoy and Sambal Belacan
, (for garnishing)

Directions

Wash & cut the ingredients - tomatoes, onions, garlic, mustard green, salted mustard green, ginger, dried chilli (soaked in water) and lemongrass (crushed).
Halve the shitake mushroom (soaked in water), wash & blanch the pork leg. Cut the roast pork into bite sized chunks.
Add oil into heated pot and fry the onions, garlic, dried chilli, ginger, nutmeg seed, lemon grass till fragrant and stirring to prevent the contents from burning.
Add pork leg and stir well.
Pour in 2 cups of water (enough to cover all the ingredients). Add the vegetables, mushrooms, sour plum and roasted pork belly.
Let it come to a boil.
Once it boils, reduce the heat and let it simmer for approximately 2 hours.
Add in salt, pepper and sugar to taste.
Cook until the pork is tender.
Serve hot with rice and sambal belacan!

My Watchlist

To create a watch list please or register.