I made this Asam Gai Choy as a side dish for the Chinese New Year Hotpot gathering. My late mom always made Asam Gai Choy or Kiam Chai Boey after a festive celebration. This dish is made with leftovers from a large meal.
Asam Gai Choy is a sour and spicy dish. You can adjust the sourness and spiciness according to your preference. I love it very sour and spicy. This dish is great with steam rice and very appetizing.
There are only a few key ingredients for this stew.
- Leftovers meat. Instead of leftovers meat, I used roasted pig feet. You can get this from Chinese BBQ store at a relatively cheap price, usually $1 to $1.50 per feet.
- Gai Choy or mustard greens. Gai Choy is a pungent green and is usually cooked for a long period with pork on bone to absorb the flavor form the meat. Mustard greens are extremely high in Vitamin A and K.
- Gai Choy comes in 2 types, big leaves and small leaves, They taste the same. I would prefer the small leaves if I can get them, save time on tearing up the big leaves.
- Pickled mustard. This will gives the dish the required saltiness without any addition of salt.
- Asam pei or tamarind skin. It gives the dish the sourish flavour. You may substitute with tamarind paste if the skin is not available.
- Dried chilies. The chillies give the dish the spiciness.
Click on the link below for the instructions.