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Chai Buey (菜尾)

Chai Buey

  Yum

Chai Buey Recipe

Ingredients:

Leftover meat (roast pig, barbeque pork, duck, chicken, or turkey)
6 dried red chilies (soaked with warm water and then cut into pieces)
4 pieces of Asam 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, Asam 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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25 COMMENTS... read them below or add one

  1. Audrey Cooks

    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

  2. Rasa Malaysia

    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.

  3. suanne

    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.

  4. Rasa Malaysia

    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?

  5. Jubes

    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?

  6. Elena

    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.

  7. I love chai buey so much. I’ve asked my mom to purposely buy roasted pork and duck just so she could make this. :-D I like mind really sour. Craving for it now. Using turkey is a clever idea. It’s flavourful.

  8. Mei

    This isn’t really chai boey but a very delicious ‘khong assam’. Not according to me but from an authority of nyonya cuisine – my grandma who is a nyonya and who was once in charge of the communal nyonya kitchen in her little nyonya neighbourhood. It is also the base to make chai boey. To make a real nyonya chai boey, add all the other leftovers like ‘too tor thng’, ‘jiu hu char’, ‘chap chai char’, ‘lor bak’, ‘chap chai thng’, ‘bang kwan char’, etc. It is somewhat a family staple growing up in a large nyonya family and community.

    Thumbs up on all your other nyonya dishes though! My grandma approves!

    • My late grandmother was a Nyonya, too. Khong Asam is an entirely different dish, and certainly without the leftovers and the vegetables. This is what we call chai buey.

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