Choy Geok (Mustard Leaves Left Over Soup)
By: Quay Po Cooks
Published: Tuesday, October 26, 2010 - 8:29pm

Ingredients




4 1/2 kilograms of mustard leaves
water, enough to cover all ingredients
(A)
2 roast pork trotter
25 gm assam (adjust according to your own taste)
20 gm dried chilly (adjust according to your own taste)
2 cubes bullion chicken stock
3 tablespoons lard (optional)

Preparation

1 Wash mustard leaves and cut them in big pieces. Separate the stalk from the leaves. Add mustard stalk and (A) in a big pot and enough water to cover all the ingredients. Bring to a boil. Let it boil for 30 mnst before you add the mustard leaves and let it boil for 15 mins and turn down heat to simmer for 1- 2 hours until vegetables are soft and you can smell the aroma of the dish. This dish tastes better the next day.

About


This is one of my “DIE FOR” dishes! I can eat this dish continuously for a week and still want more!  Furthermore it has a wonderful legend behind this dish. Chinese cuisine,  just like everyday life, is full of legends like this.