Food, travel, recipe & sights

Kiam Chye Boey is loosely translated as tail of the salted vege. It means a big pot of leftovers food thrown together in a big pot and stewed with the right ingredients.

Here is my latest breakfast, lunch, dinner, midnight supper, breakfast, lunch….X2 days already. LOL! No thanks to the over abundance of roasted chicken, duck and whole oink-oink offered to the ancestors during Qing Ming. On other days, I usually use a piece of frozen duck meat (can be found in supermarkets frozen department) and added some spare-parts bought from chicken/duck rice stalls. They usually sell to me for only RM1, the legs and left-over bones.

Before I babble further, here’s the recipe:
Note: quantity of most things are flexible

300-500 gms of meats of any variety
500 gm of mustard green. (mustard is sold in supermarket vegetable section. It has thick stems and worms infested leaves. In Hokkien called ‘kua chye’ and has bitter taste.)
300 gm preserved salted vege (the stem variety. there are two versions of salted vege. One is the darker green all leaves type and the other, just stems only. Most supermarkets sell them in a big blob, prepacked for about RM1/pack)

5 tomatoes
2 carrots
5 large onions
1 packet or tin of mushroom, any variety

3 stalks serai
20 dried chilies
50 sen worth of asam keping
1 huge chunk of ginger
1 piece of belacan

3 litres water

Clean vege and tear into huge sizes. Tomatoes, leave whole. Oninon halved. Dump everything and boil for a few hours until the whole house and neighbourhood can smell it. At first, the pot may look like overflowing but don’t worry, once the vege are cooked, they turned limp and quantity will not look so much. Distribute to your neighbours and friends or eat till you get lau sai. It tastes best kept for a few days anyway.