Mustard greens are most often stir-fried or pickled and there’s where our salted veggies (ham choy/kiam chai) come from! Our asam gai choy or kiam chai boey is often made with leftovers from a large meal especially during Chinese New Year. It involves stewing mustard greens with tamarind, dried chilies and leftover meals. Sometimes we would do it with fresh meats instead of the leftover meals. It is very yummy…..
Bitter gourd (melon) might turn some people away from it due to its bitterness. However, it can really sweeten your health because of its disease preventing and health promoting phyto chemical compounds.
This is a simple dish and easy to prepare too. You can mix any ingredients you like such as minced meat, prawns or even both.
This is one of the dishes I cooked on the 6th day of Chinese New Year for my friends. It is simple and delicious.
Read more: Simply Beautiful and Healthy Living http://simplybeautifulhealthyliving.blogspot.com/#ixzz2LoHTsOKR
Ang Zhao in Hokkien is red glutinous wine lees (紅糟) and is used in various Hokkien and Foo Chow cuisines. Ang zhao is the lees of the fermentation of red glutinous wine . I have few tubs of ang zhao which I really treasure and it can keep for years in the refrigerator. I also blended some of the ang zhao to make it more fine and smooth.
Here is a simple dish using blended ang zhao which I cooked it on the 5th day of Chinese New Year. Hope you all like it 🙂
Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles). Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu. Whenever we cook this dish, we usually use the local mee suah too. As for me, I am used to Sitiawan mee suah. So, whenever I go back to my hometown, I am bound to stock a few packets of Sitiawan mee suah.