Preserved salted vegetable [kiam chye] is one of my favourite vegetables. At times I do crave for it. I love this vegetable in soups, stir fried or braised. It is always as appetising whichever way it is cooked.
This is a simple dish with 2 main ingredients [minced meat and preserved salted vegetables]. It's easy to prepare but nice to serve with porridge and rice.
For this dish, there is no necessary to season with salt but sugar or chicken stock granules needs to be added to bring out the flavours.
Ingredients
250 gm preserved salted vegetables [kiam chye] - rinsed and soaked for 15 to 20 minutes
1 red chilli - seeded and sliced
1/2 tbsp chopped ginger and garlic
1 cup water
1 tbsp oil
150 gm minced pork marinate with 1 tsp each of light soy sauce, cornstarch and sesame seed oil;dash of pepper
For this dish, there is no necessary to season with salt but sugar or chicken stock granules needs to be added to bring out the flavours.
Ingredients
250 gm preserved salted vegetables [kiam chye] - rinsed and soaked for 15 to 20 minutes
1 red chilli - seeded and sliced
1/2 tbsp chopped ginger and garlic
1 cup water
1 tbsp oil
- Prepare ingredients are stated.
- Heat a non stick pan with oil, saute garlic and ginger until light brown, add in the minced meat. Stir fry until fragrant or meat turns white.
- Add in kiam chye and red chilli, continue to stir fry until ingredients are well mix and almost cooked.
- Add in seasoning and water, bring to boil and lower heat to simmer until ingredients are tender and sauce reduced.
- Dish up to serve with porridge or rice.