I would considered this Asam Chai Ber is one of the Chinese New Year dish. This is a dish that using leftover roasted meat (pork, chicken, duck, lamb , beef & etc) especially during Chinese New Year, and braise with Chinese mustard (Kai Choy), a lot of tamarind peels (that why this dish called Asam means sour) and dried chilies..You will be wondering why i can cook this Chai Ber since another 2 weeks only we celebrating CNY..Because I have a lot of leftover roasted lamb from a party which was held in my house on last Sunday.
I use this type of Chinese mustard (kai choy).
Very easy to cook but taste yummy!
I can just take this one dish with a lot of rice..
Asam Chai Ber ( Braised Sour Roast meat with Chinese mustard)
(recipe source: by Sonia aka Nasi Lemak Lover)
1kg leftover roasted meats (chicken, duck, pork, lamb & etc), I use roasted lamb this time1 head (~ 700g) Kai Choy (Chinese mustard)
5 dried chilies, soak for 10mins and cut
1 tomato, cut into wedges
1 big carrot, cut into chunks
4pcs tamarind peel (asam keping)
2 pickled sour plums
2” ginger, mashed
½ whole garlic
1250ml water
1tsp salt
1tbsp light soy sauce
1tsp sugar
Method
2. Combine all ingredients, except Chinese mustard, tomato and seasonings in a large heavy-bottom pot.
3. Add water to cover ingredients. Boil over high heat, then simmer over low heat with cover for 30mins.
4. Add Chinese mustard and tomato and seasonings, continue to cook over low heat for about 25mins till mustard is well-braised, but not overcooked or mushy.
** The taste of my Asam Chai Ber is quite mild as i need to suit my kid's taste. You may adjust the amount of tamarind peel (asam keping) , pickled sour plum (replaced with tamarind peel if you can't find this) and dried chili to suit your taste. Anyway, we still prefer this dish to cook with roasted pork or chicken instead of lamb.
I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.
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