Friday, October 24, 2008

Teochew Kiam Chye

My Dad's favorite dish to go with Teochew Moi. He would send us to get this Kiam Chye from the best teochew moi stall parked in River Road, Seremban. The Kiam Chye was so well cooked that it melted in the mouth and sinfully delicious cos it was cooked with lots and lots of pork fat. I like to accumulate pork skin and when i have enough of skin and fat, will make a pot of this dish.

Kiam chye/salted vegetable - use the stems only, keep the leaves for other dishes
Pork skin and fat
Chicken seasoning granules

Chop the kiam chye into very tiny pieces
Cook the chopped kiam chye in water, drain away the water.
Put drained kiam chye, pork skin and fat in a pressure cooker, put in water just enough to cover the kiam chye. Close lid and pressurize for 15 minutes.
Release pressure before opening lid.
Remove the pork skin and return pot to the stove , bring back to the boil, adjust the taste with chicken seasoning granules and salt.
Alternatively this can be cooked slowly in a slow cooker or on the stovetop, simmer until kiam chye is very soft.
Serve hot with Congee or white rice.


Anonymous said...

Hi Lily,
Thank you for this recipe! I love kiam chye with teochew moi. However I noticed that the kiam chye in some places tend to be sweet... do they add sugar?
I'll try this recipe (once I have a little bit of pork fat) and let you know how it turns out!

Unknown said...


you can add in a little sugar when you adjust the taste.

Nate @ House of Annie said...

Oh that must taste so good. The combination of sour preserved veggies and lucious pork fat. Makes my mouth water!

Couture Foodie said...

Instead of pork fat can we use pork belly?

Unknown said...

couture foodie

absolutely, pork belly is very good and gives the dish more flavor

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