Monday 11 December 2017

Stir fried kiam chye (mustard greens) with pork belly

I like using the long variety of kiam chye instead of the round variety for this dish because I love the taste of the leaves together with the crunchiness of the stems. This dish is really yummy eaten with plain porridge.

Ingredients


1 piece pork belly
2 stalks long kiam chye (salted mustard greens)
4 chilli padi



Wash and soak the kiam chye for 10 minutes
Repeat the process 3 times to reduce the saltiness of the kiam chye




Remove the pork skin and cut the pork into bite size pieces
Squeeze the water from the kiam chye and cut into small pieces




Heat up 2 tbsp oil and fry the pork belly until golden brown so that the pork is slightly crunchy and don’t have the oily taste




Add 2 tsp chopped garlic and 1 tsp sesame oil
Mix thoroughly




Put in the kiam chye and stir until it is well coated with the oil
Add 3 tsp sugar add a dash of pepper
Mix thoroughly and then add 50 ml water



Cover and simmer on low fire until the kiam chye is soft
Remember to keep adding a little water at a time to prevent it being burnt



Remove the children’s portion





Add the chillies and a little more water
Cover and simmer for another 30 minutes




Check the taste and adjust accordingly
Dish up and serve

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