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Chai Buey Recipe (菜尾)
November 27th, 2006Malaysian Food, Recipes, Malaysian Recipes, Recipes18 Commentsprint Chai Buey Recipe
Ingredients:
Leftover meat (roast pig, barbeque pork, duck, or chicken)
6 dried red chilies (soaked with warm water and then cut into pieces)
4 pieces of Assam Gelugor (tamarind skins)
1 cup of tamarind juice
3 teaspoons of taucheo (fermented yellow bean sauce)
5 medium bowls of water
4 stalks of mustard green (cut into pieces)
Salt to taste
Method:
In a pot, bring the water to boil. Add the leftover meat and boil for 15 minutes. Add in the dried red chilies, Assam Gelugor, tamarind juice, taucheo (fermented yellow bean sauce), and mustard green and simmer for 45 minutes. Add salt to taste. Serve hot with steamed white rice.
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Turkey Chai Buay nice or not?
Hi Jiak – The Turkey Chai Buey was very good!
wahhhh been so long since i last had this dish yumz, luckily we can find these at chicken rice stalls here haha
G’day RM. Yummy…all the food that I grew up with. My mum cooks most of these classic dishes from Penang!! Cheers.
G’day RM. Yummy…all the food that I grew up with. My mum cooks most of these classic dishes from Penang!! Cheers.
Are tamarind skins & tamarind paste the same?
paati
http://enveetusamayal.blogspot.com
You are so lucky that you can easily find those ingredients in Irvine. Maybe I’ve not tried hard enough in Bay Area, CA.
Tried some penang food at the Bay Area recently. Maybe you could tell from pix if they’re authentically Penang…
http://teczcape-yum.blogspot.com/2006/11/ya-selamat-datang-terima-kasih.html
Wow! chai boey a must whenever there are leftovers. I tried using turkey 2 years ago and thot it was quite nice but not the same as the ones using roasted duck and siew yoke (BBQ pork). I think the difference is turkey chai boey is very rich in flavour, but nevertheless good to eat!
PS, so great u had thanksgiving … I never miss but this year house reno, very messy :c
Babe – yes, you guys are so lucky…can get this Chai Buey easily nowadays. You can also get it from economy rice stalls.
Mef – this blog is dedicated to the foods of my childhood…my mother’s cooking, my grandmother’s, and my aunt’s. Now I have to cook my own since I am so far away from home. :P
Paati – no, they are not the same. Tamarind skins are the ones shown on the picture…tamarind paste are usually just tamarind.
Tigerfish – you can get all these ingredients from 99 Ranch Market. I will check out your site.
Hi Rasa Malaysia, I usually make this with roasted pig feet and I find it too fatty. I will try it with turkey next time. Thanks for the idea.
Suanne – I know what you mean. I agree with Audrey, the best meat is Siu Yoke or BBQ pork.
It’s a Taiwanese dish! XD
Which probably means it originated in the Fujian province. =b
- Chubbypanda
CP – Eeeerrrr, I guess I will have to change the title to Leftover Turkey, Fujian Style. ;)
I think it’s a Chinese invention, but the Malaysian version is improvised with the use of tamarind skins and dried chilies. Do Taiwanese use them for this dish?
Hi, I was wondering if the mustard greens in this dish is the salted types sold in packets at the Asian grocers, or the fresh ones?
I used the fresh mustard greens.
This is really a delicious dish. My grandma’s version is that she will add in tomatoes and nutmeg. I think I am going to try this recipe next week. Thanks for sharing.
hi, just wonder where u get your asam gelugor from? I lived around Irvine and don’t know where to get them?
I got it from Malaysia! ;)