Thursday, May 21, 2009

Braised Mui Choy (Preserved Salted Mustard) with Meat

Braised Mui Choy aka as preserved salted mustard with meat is a wonderful dish to go with rice or porridge. The Chinese loves to have this dish to go with porridge as its savoury flavor blends well with the watery soft rice. As it is a salted vegetable, it takes time to soak in order to clear the excess salt, I therefore would cook a bit more and store the "extras" in food containers in the freezer. The beauty of this dish is it can be stored in the freezer for a week or so and just thaw it and reheat when you feel like eating. Enjoy trying!

Cleaning the Salted Vegetables :

The washing process takes a few rounds of soaking, draining the salt, re-soak and draining it for at least 3 to 4 times, cut into small pieces before blanching it over boiling water before cooking.

All you need :

  • 2 or 3 big bunch of the preserved salted vegetables

  • 1 stripe of pork belly or chicken breast meat - cut into small pieces (we prefer small pieces)

  • 500 ml water

  • dark soy sauce

Simple Process :

  1. After the cleaning of the salted vegetables process has been undertaken, just put the cut vegetables and meat + dark soy sauce and water in a slow cooker and allow it to slow cook for the next 4 to 5 hours at Auto button

  2. OR, alternatively, just put all the ingredients in a pot with the water and at low heat, allow it to simmer. Just add water bit by bit, if the water dries up and allow it to simmer. The cooking process takes about 3 hours plus and need to be attended occasionally to ensure water is added when necessary.

The dish is ready when the preserved salted vegetables are completely soften and gravy has thicken.

This is how the raw preserved salted mustard looks like in the picture - courtesy from "penangfaces" . It is obtainable from hypermarket or the wet market.

No comments:

Post a Comment