Sunday, 22 March 2015

酸辣芥菜 / 菜尾 ~ Spicy Chinese Mustard Vegetables / “ Chai Buey “



酸辣芥菜 / 菜尾

材料:
1公斤 菜尾 (烧乳猪头, 烧肉,烧肉骨
1公斤  芥菜 (切段)
3粒 番茄(切块状)
10 亚参片
10 辣椒干 ( 浸泡洗净,取出种子,沥干)
4
1大匙 蒜米
1.5 ~ 2公升

调味料:
盐适量
糖适量
黑酱油适量 ( 随意 )

做法:
1.烧热锅,加少许油,爆香蒜米和姜片。然后加入番茄,辣椒干和亚叁片拌炒。

2.倒入菜尾,芥菜和水。( 水掩盖过材料即可)

3.大火煮至水沸后转小火,慢火焖30分钟或至菜完全变软及汤汁变浓。

4.  加入盐和糖调味,和少许的黑酱油调色,即可。


Spicy Chinese Mustard Vegetables / “ Chai Buey “

Ingredients :
1kg leftover meat ( roasted suckling pig's head , roasted pork  and roasted pork bones )
1 kg mustard green ( cut into pieces )
3 tomatoes ( cut into chunks )
10 pieces  assam gelugor
10 dried chillies ( soaked in water , deseeded  and drained )
4 slices ginger
1tbsp chopped garlic
1.5 ~  2 litre water

Seasoning :
salt
sugar
dark soy sauce ( optional )

Methods:
1.  Heat wok with some oil , sauté chopped garlic and sliced ginger . Then add in tomatoes , dried chillies and assam gelugor . Stir fry until fragrant .

2.  Add in leftover meat , mustard green  and water  .

3.  Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes or until the mustard green fully softened .

4.  Add in salt , sugar and dark soy sauce  . Serve hot with white rice .