Thursday, May 31, 2018


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.

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  

  1. Prepare ingredients are stated.
  2. 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.
  3. Add in kiam chye and red chilli, continue to stir fry until ingredients are well mix and almost cooked.
  4. Add in seasoning and water, bring to boil and lower heat to simmer until ingredients are tender and sauce reduced. 
  5. Dish up to serve with porridge or rice.


Nancy said...

Very happy to see this dish! It’s this type of 家常便饭 that excites me and galvanised me to want to cook! Thanks Kimmy.

Kimmy said...

Hi Nancy, you are right, 家常便饭. So homey, yet satisfying dish that goes well with rice or porridge. Moreover, this kind of dishes can be pre-cooked and tastes even much better after resting. If you love this type of dishes, do run through my other postings on Porridge Dishes. To me, they are so good.