There is a type of canned food which is mui choy khau yoke.Â But the fatty pork inside is extremely, extremely oil and will possibly shorten your life by 10 years. So, the best thing is to make our own mui choy khau yoke, keep them in small batches and freeze it.Â I normally do that.Â When there is not much foods, take it out and reheat.Â It tastes good.
I didn’t manage to take any photo of the fatty pork shimmering in the dark soya sauce vegetables so you have to use your imagination.Â 😛
The above is the two types of mui choy.Â It is basically a type of preserved vegetables.Â Notice that one have a lot of salt and the other, at the lower bottom of the photo is without the white flaky salt?Â They call it sweet mui choy and salty mui choy.Â When we cook, it is good to have them mixed together.Â Normally, I use two parts sweet mui choy and 1 part salty mui choy.Â Remember to soak both of these vegetables and wash them thoroughly because they have a lot of sands in them.Â It is also to reduce the saltiness and soften the vegetables.
What I did with mui choy khau yoke is :
Chop one bulb garlicÂ and stir in hot oil till fragrant.
Add theÂ :
Belly pork which are cut into big slices
Mui choy which has been soaked and cleaned into small pieces
Stir fry for a while.Â I added two oysters inside for the extra oomp.Â Flavour with some dark soya sauce and simmer for at least an hour or until the belly pork is absolutely melt-in-the-mouth soft.Â Usually, no salt or sugar is required because the dish is tasty as it is.
I didn’t bother with the layerings like those served in restaurants.Â I believe they steamed the mui choy rather than simmer like my version.Â Whatever way, it works for mine.