Salted vegetable soup (Kiam Chai Boe) Recipe
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Ingredients
2 Liters water, or enough to cover meat
~ 1kg pork meat, cut into pieces
300g salted mustard (or 'Kiam Chai' from
China). Soak in water for half an hour
before use to remove excessive salt,
cut into large pieces
300g 'Kua Chai' (green vegetable with large
leaves), cut into large pieces
200g young corn, slit to halves
8 pcs dried chilies
3 pcs red chilies
5 pcs birds eye chilies (or chili padi) [optional
if you like a more spicy taste]
1 pc carrot, thinly sliced
4 stalks lemongrass, cut away the root, use the
leftover white bulb-like base, slightly
pound it to get the aroma
2 pcs tomato, cut into half
15 tbsp juice from 20 pcs of Tamarind pulp
(or asam ko) soak in some water
3 tsp salt, or to taste
1 tsp sugar, or to taste
How to make Salted vegetable soup (Kiam Chai Boe)
1. Bring the water to boil in a stock pot
2. Put in the pork meat. Allow to boil for about 5
minutes.
3. Add in the rest of the ingredients. Bring soup to
boil again before lowering heat to simmer until the
meat is tender. Top up with more water if
necessary. Adjust soup to taste, adding salt and
sugar as desired
“Note : This soup is popular beside boost up the taste bud with it's sour and spicy flavor, it is an ideal dish to cook when you have a lot of left over meat (pock, duck, chicken) during the New Year celebration, try it out and you will sure like it.”