Kiam Chai Boi With Roast Pork Trotters

My family loves Kiam Chai Boi with roast pork trotters.  I will normally cook a big pot so that we don't have to fight over this dish LOL!  There is a very famous roast pork stall  near Kg.Simee market that I like to buy from when I don't make my own roast pork.  This man sells roast pork in a mini open truck. He starts selling from  2pm and finishes at 4pm and there will be a long queque for his famous roast pork.  Sold out very fast.  I will make sure I am there early or I will phone the man and place my order a day earlier.

I bought two small sized pork trotters to make Kiam Chai Boi.  Gosh, the hardest part was the washing of the  Gai Choi aka Chinese Mustard. After that, everything was plain sailing. My Philips Pressure Cooker will do the job for me :p   Of course before that ,I will have to stir fry the chinese mustard with the pork trotters and ginger and dried chillies with a tbsp of oil till the chinese mustard start to soften and wilt.  After that, I just have to put the stir fried trotters and chinese mustard into the  PPC, add water or chicken broth to the permitted level in the PPC and some dried tamarind slices.  Add in some salt for taste and set the PPC to KPT for 30 minutes.  This is the easiest to cook dish and it is so appetizing that we can eat it for lunch and dinner and the left overs for the next day lunch and dinner...yes, it is that good :) 

The ready cooked one that are served in the shop are a bit sweet for me.  I have a feeling they add sugar for the sweet taste.  I prefer my own recipe :) Hot and Sour and natural sweetness from the roast trotters :)

my PPC is really good for cooking Kiam Chai Boi 

save time and energy and the food comes out delicious

this is my portion...hahaha bottomless ,can refill and refill :)

I love the roasted trotter cooked in kiam chai boi

when I cooked this, WB is most happy

his all time favorite dish too

Kiam Chai Boi  With Roast Pork Trotters

Ingredients:

1 med sized roast pig trotter

2 Chinese mustard 

2 pkt of kiam chai ( from jusco)

9 pieces of dried chillies

5 pieces of dried tamarind slices ( assam poi)

a few slices of ginger

chicken broth or water enough to cover the veggies or maxi level allowed in pressure cooker

salt to taste

Method:

Stir fry all the ingredients with a tablespoon of oil in a wok, once the the geens has soften , add in the roast pork and stir fry till well combined. Scoop them into the pressure cooker , add water to the maximum level allowed and set the presure cooker to congee mode KPT 13 mins.  allow the cooker to depressurise before opening the lid and serve hot with rice.

Enjoy!

Kiam Chai Boi / Choy Kuok

The other day, I roasted a piece of pork belly ( siew yoke )and kept some for making ' kiam chai boi ', a savoury asian dish using left overs of meat, prawns and cook it with Chinese Mustard (Gai Choy), pickled mustard green ( Kiam Chai ), dried chillies, slices of tamarind (Assam Poi) until all has soften and aromatic.  For me, I prefer roasted pork belly or roasted trotters thus I roasted pork belly for this dish :)  This dish is appetizing...hot and sour...I can eat this dish stand alone.  The soup is so much tastier especially I cooked this dish in Philips Pressure Cooker!  The pressure helps to keep the aroma and taste locked in.  Yummy!

All I need to do is to stir fry the vegetables...that is the Chinese Mustard and pickled mustard green with dried chillies, slices of dried tamarind, a piece of ginger with a tablespoon of oil until the greens has wilted and become soft.  Once the greens has turned soft about 15 mins, scoop the stir fried veggies and roasted pork belly into the pressure cooker.  Add water to the maxi level allowed.  Set to congee mode ..KPT 13 mins and after the pressure cooker depressurized, the Kiam Chai Boi is ready to be served.  

stir fry the kiam chai and chinese mustard together with dried chillies, ginger, tamarind slices

until the veggies has wilted and turn soft...add in the roasted pork belly

and stir fry till evenly combined

home roasted pork belly ( siew yoke )

scoop the stir fried veggies and roast pork into

the pressure cooker...add water to the maximum level

allowed , add a piece of knorr chicken cube

and set the pressure cooker to congee mode

with KPT 13 mins

once the pressure cooker depressurized,

the kiam chai boi is ready to be served

WB and I really enjoyed this dish...so tasty

and using a pressure cooker save time and energy

while it cooking in the cooker, we can each do our own stuff

without having to fuss over it :)

Ingredients:

1/2 kg roast pork or any leftover roast meat

2 Chinese mustard 

2 pkt of kiam chai ( from jusco)

9 pieces of dried chillies

5 pieces of dried tamarind slices ( assam poi)

a few slices of ginger

1 piece of knorr chicken cube

water enough to cover the veggies or maxi level allowed in pressure cooker

salt to taste

Method:

Stir fry all the ingredients with a tablespoon of oil in a wok, once the the geens has soften , add in the roast pork and stir fry till well combined. Scoop them into the pressure cooker , add water to the maximum level allowed and set the presure cooker to congee mode KPT 13 mins.  allow the cooker to depressurise before opening the lid and serve hot with rice.

Enjoy and have a great day