Kai Choy (Mustard Cabbage) Rice.

Kai Choy(Mustard Cabbage) is not a popular vegetable due to its bitter taste and fibrous texture. This is typically used by the Chinese to cook with the left over meats after the Chinese New Year re-union feast.

During my growing up years, I ate lots of Kai Choy. My grandparents do not grow or buy Kai Choy. They got them free of charge from the wholesaler by baskets. Whenever there was over supply of Kai Choy in the market, the wholesaler would asked my grandparents to help to get rid of them.

We would have consecutive days of meals with Kai Choy. We would have Kai Choy fried with Ikan Bilis (Anchorvies), garlic and shallot, Salted Kai Choy (home-made salted vegetable = harm choy) and Kai Choy rice.

Occasionally, I like to eat Kai Choy rice. Nowadays, it is not easy to find Kai Choy in the market. Only during the Chinese New Year season, this vegetable is available in abundant in the market.

If you wish to buy Kai Choy rice, I know of only one restaurant that sell this, that is "Sek Mie Choy" in Salak South town.

Kai Choy rice is an economical and easy to cook one-pot meal. Traditionally, this Kai Choy rice has no meat, but I have modified the recipe by adding either cubes of chicken meat or or pork.

The Recipe for Kai Choy Rice (for five persons)

300 gms of Kai Choy, cut into small pieces

one teaspoon of dried shrimps ( small size shrimp)

200 gms of chicken meat(optional)

three pieces of dried Shitake Mushromm cut into small slices

two teaspoons of white pepper powder.

one table spoon of cooking oil

three pieces of shallot (medium size)

five cloves of garlic

one and a half teaspoon of salt

two teaspoons of sesame oil,

two teaspoons of soy sauce.

three cup of rice, washed and drained

three cup of water.

First, fry the sliced shallot and chopped garlic in a wok with one tablespoon of cooking oil until they turn golden brown and emiting strong aroma. Then, add in the chicken meat, mushroom and dried shrimps and stir fry until the meat is cooked. Then, transfer them into the rice cooker with all the rest of the ingredients dumped in.

Cooking time is about 30 minutes and the yummy pepperish Kai Choy rice is ready for eating.

If you like more spicy stuff, sprinkle more white pepper powder and add sambal to the rice. It has that Ooooomph... factor and drive you for more helpings.

Believe it or not. I can eat up to three Chinese rice bowls of Kai Choy rice at a time. Big "Farn Thung" uuh..