Mustard Leaf Porridge [Kuah Chye Moi]

 

 In our family, we cook 2 versions of this porridge.  One version has at least 13 different main ingredients [usually served on the 9th day of CNY].  The other is this one which we will cook whenever  we thought of having porridge with lots of vegetables, especially mustard leaves [aka kuah chye, kai choy].

The first version has different types of meat [roasted pork, duck, chicken and innards] together with other ingredients as in this version.  My grandma gave the first version a family name called 'chu chye moi' in Hokkien meaning to retain wealth and prosperity in the new year.  We will cook a very big pot of this dish on this particular day because the ingredients are all leftovers from the previous day's praying to Jade Emperor [King of Heaven]. 

On the 9th day of CNY [Chinese New Year] all family members, friends and relatives who know about this porridge will come over to the house for this porridge during lunch time.  After taking this porridge, it is hope that all  are able to hold on to their wealth or more wealth during the year.  How true, I do not know.  Never had the chance to check it out with my grandma.  Perhaps, it is my grandma's 'tactic' to get everyone to the house... who doesn't want to be wealthy.....hehehe!

Here is the second version.  An easy family style porridge with lots of mustard leaves.  Got it cheap.  Bought it to cook this porridge and also make homemade preserved salted vegetables - kiam chye, hum choy [recipe from Sonia, Preserved Mustard Greens ].

Ingredients

[serves 2-3]

1 cup rice - wash and drain

100 gm pork belly [skin removed] - cut strips [can used roasted pork or mix both]

1 tbsp dried prawns - rinse

2 pieces firm beancurd - cut small cubes

2-3 leaves kuah chye/kai choy/mustard leaves - wash and cut [add more if preferred]

2 shallots - sliced

2 cloves garlic - chopped

4-5 cups water

1-2 tbsp oil

red chilli - cut shreds

Seasoning

2 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp each of salt and pepper

1/4 tsp msg or chicken stock granules

1. Heat oil in wok, fry beancurd until firm.  Push aside, using the remaining oil, saute shallots and garlic until aromatic and brown.
2. Add in dried prawns and meat to fry for 1-2 minutes.  Stir to mix all the ingredients together.  Add in the rice, stir to fry for a minute.  Add in seasoning to mix and add vegetables.  
3. Stir to combine.  Dish out into a big pot, add in water.  Bring to a boil for 10-15 minutes.
4. Taste to adjust seasoning.  Off fire and cover pot for 5-10 minutes before serving.
5. Garnish with fried shallots and coriander leaves.  Serve with cut chillies in soy sauce.

 

I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh of 3 hungry tummies