There are 3 steps to making Kiam Chye Buay.Step 1: make jiew he char. You can also eat that with lettuce.
Step 2: make chicken soup with fish maw.
Step 3: fry everything together with more vegetables and roast pork.
Jiew He Char
Time taken: 3-4 hours (if you are cooking by yourself)
Ingredients
Broth:
2 pieces pork belly
1 medium pot of water
6 cloves garlic
Salt to taste
Stir fry:
1/2 cup vegetable oil
1 bulb garlic, chopped finely
1/2 cup shallots, chopped finely
Cooked pork belly from broth, chopped into small pieces
1 teaspoon sugar
1.5 cups red onion, sliced finely
1.5 cups leek, sliced finely
1.5 cups Beijing cabbage, sliced
1 cup dry Chinese mushrooms, soaked in water and sliced
1 Tablespoon tao jio (fermented bean paste), chopped finely
1 cup dried squid, soaked in water with a tablespoon of rice wine vinegar and cut into very thin slices
2 bang kuan (jicama), peeled & cut into thin matchsticks
2.5 cups carrots, peeled and shredded
Soy sauce to taste
Salt to taste
Method:
Boil pork belly in a medium pot of water with garlic and salt to make broth. Take out the pork bellies and when they are cooled down, chop them into small pieces.
Heat up 1/2 cup oil over medium heat in large wok. Fry garlic and shallots until golden brown. Remove garlic and shallots and most of the oil. Put in a bowl.
Fry pork belly pieces with 1 teaspoon sugar in same wok. Remove.
Fry leek and red onions for a few minutes until cooked. Remove.
Add more oil with garlic and shallots into wok.
Fry cabbage until cooked. Remove.
Fry mushrooms with 1/2 teaspoon of sugar. Remove.
Fry tao jio with dried squid. Remove when squid is curly and browned.
Add more shallot/garlic oil to wok.
Fry bang kuan and carrots for a few minutes. Add salt to taste and broth until soft.
Mix cooked leeks and onions with bang kuan and carrots. Then add everything together into 2 big woks. Add salt and soy sauce to taste.
Kiam Chye Buay
Makes 2 large pots
Ingredients:
Chicken soup:
1 big pot of water
1 whole chicken cut into smaller pieces
2 carrots, chopped roughly
1 teaspoon peppercorn
2-3 large pieces dried fish maw, break into small pieces, boiled in water first, then washed in cold water
Method:
Chicken soup:
Boil chicken in large pot of water with carrots and peppercorn. Don't cover the pot. When boiling, remove grime that floats on top.
After simmering stock for 20-30 minutes, add fish maw and boil until ready. Set aside.
Ingredients:
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| Guah Chye |
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| Mustard Greens |
Main dish:
Pot of already prepared Jiew he char
Pot of already prepared chicken & fish maw soup
3.5 cups guah chye, stems and leaves, chopped
4 cups mustard greens, chopped
3 cups napa cabbage, chopped
2 stems leek, chopped
2 cups kiam chye (one packet preserved mustard greens)
1/2 piglet of roast pig meat, chopped into small pieces
3 cups roast pork, already prepared and cut into small pieces
3 tomatoes, cut into fours
2 teaspoon assam peel, sliced thinly and soaked in water to soften
1 cup assam water (fresh tamarind soaked in water and filtered out)
6-8 dried chili, whole
8 lemongrass stalks, bruised
1 can abalone, sliced thinly
Method:
Separately blanch the guah chye, mustard greens, napa cabbage, and leek. Set aside in separate bowls.Put 2 teaspoons of salt onto the kiam chye and squeeze the leaves and steams together. Wash it and cut into smaller pieces. Soak it in water to make it less salty.
Reheat the chicken soup if it's not hot.
(Make sure you have two big pots, eventually will separate out ingredients into each pot.) You can cook over charcoal or gas.
Stir fry jiew he char separately in wok to heat up.
Separate the soup into 2 large pots.
Add guah chye into pots then layer with mustard greens, cabbage, leeks, kiam chye, jiew he char, tomatoes, roast pork, assam peel and assam water, dried chili and lemongrass.
Cover pots and boil over medium high heat until boiling.
Then uncover pots and stir everything together.
Taste to see if it's sour enough, add more assam water if not sour enough. Add more dried chili if not spicy enough.
Add abalone when it is almost ready. Then simmer longer for 15-20 minutes more.
Best if eaten the next day.
