Mui Choy Chue Yuk (braised mui choy with pork slices) is a favourite dish amongst many of us. Most times they're cooked with pork belly or at times chicken. There are two types of mui choy (a type of preserved vegetable) - salty or sweet. We usually use the sweet one cos they're not exactly sweet per se as the salty one tends to be overly salty.
To prepare the mui choy, one need to rinse the mui choy carefully, going thru the leaves as there may be sands tucked in there. Next soak them for say 30 minutes or more to get rid of the saltiness before chopping them up for usage.
Cooking Mui Choy Chue Yuk is pretty simple. Marinade lean pork strips with some soy sauce, sesame oil and some cornflour. Heat some oil in a wok and fry the pork strips a bit till they're cooked. Add in the mui choy and stir. Pour in some water and adjust seasonings by adding dark soy sauce or abalone sauce (usually it's oyster sauce but since it's confinement food, oyster sauce is omitted). Place the lid on and braise on low heat for 20 mins or until pork and mui choy are tender. Alternatively, this dish can be cooked with chicken meat. For a healthier dish, you can steam them instead.
This is usually how my meal looked like at my parents', very simple. One dish, in this case Mui Choy Chue Yuk; blanched vegetables mixed with some sesame oil and soy sauce; and rice (pictured was 10 grains rice) plus the standard soup.
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confinement food
wah.. i have not had this for a long time...i like it a lot with the teo chew style white porridge.. yum yum :D
ReplyDeleteI didn't know this is a confinement dish!! I just eat! haha.
ReplyDeleteoh yes, best with porridge too yozora
ReplyDeletedaphne, not really confined to confinement haha just dat one of the stuff one can eat during dat period hehe
babe - advised by me chef . . .try pre frying the sliced muichoy before cooking them
ReplyDeleteI so missed this dish..!! i could eat it everyday.. when i was home.
ReplyDeleteI cannot help whenever I see Mui Choy; it's like a magnet.
ReplyDeleteHowever, you mui choy is short of the dark leaves which we usually eat.
I had this too when I was under such treatment. I quite like this dish in fact.
ReplyDeleteok thanks mike
ReplyDeletemamabok, i doubt you can get this mui choy there right?
jencooks, my mother discarded a lot of the leaves LOL
kong kay, dun misinterpret ok hehaha
NKOTB, best part, can also eat this anytime by anyone too :D