Recipes - Malaysian & Singaporean

Choy Geok (Mustard Leaves Leftover Soup)


Choy Geok (in Cantonese) literally means leftover vegetables and meat. This hot and sour vegetable one-pot stew is a great way to use up leftover meat after a big dinner. The key ingredients are good leftover roasts, and the leafy green called kai choy (mustard cabbage leaves) which gives a pungent and peppery taste when cooked. This stew is best eaten a day after cooking as the flavour gets better overnight
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

40g tamarind (soaked in 700ml water)
1kg roast pork trotters (roast chicken/duck/turkey leftovers)
2 stalks lemongrass (crushed)
2kg kai choy (mustard cabbage leaves, washed and cut into chunks)
10 dried chillies (snapped into two, adjust quantity according to taste)
4 slices tamarind peel

Seasoning

1 tbsp salt
1 tsp sugar




Steps:
  1. Squeeze the tamarind repeatedly in the water. Strain water through your fingers into a blender to remove the pulp. Place the tamarind water in a pot.
  2. Add all the ingredients to the pot bring to a boil and simmer for 1½ hours. When the mustard cabbage leaves and pork are tender, add in the seasoning and serve hot with steamed rice.

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Choy Geok (Mustard Leaves Leftover Soup)

Choy Geok (Mustard Leaves Leftover Soup)

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Choy Geok (in Cantonese) literally means leftover vegetables and meat. This hot and sour vegetable one-pot stew is a great way to use up leftover meat after a big dinner. The key ingredients are good leftover roasts, and the leafy green called kai choy (mustard cabbage leaves) which gives a pungent and peppery taste when cooked. This stew is best eaten a day after cooking as the flavour gets better overnight

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

40g tamarind (soaked in 700ml water)
1kg roast pork trotters (roast chicken/duck/turkey leftovers)
2 stalks lemongrass (crushed)
2kg kai choy (mustard cabbage leaves, washed and cut into chunks)
10 dried chillies (snapped into two, adjust quantity according to taste)
4 slices tamarind peel

Seasoning

1 tbsp salt
1 tsp sugar

Instructions
  1. Squeeze the tamarind repeatedly in the water. Strain water through your fingers into a blender to remove the pulp. Place the tamarind water in a pot.
  2. Add all the ingredients to the pot bring to a boil and simmer for 1½ hours. When the mustard cabbage leaves and pork are tender, add in the seasoning and serve hot with steamed rice.

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