Braised Mui Chye

This is one of my favourite dish to accompany plain rice congee. According to my mother, this dish is suitable for confinement because it does not cause any ‘wind’ problems even if eaten overnight.
















2 third amount of salted mui chye and 1 third of sweet mui chye. 2-3 whole garlic bulbs.








I like to use roasted pork belly as it tastes better than uncooked pork belly and is less oily. Cut the pork into bite size pieces.







Sweet mui chye









Salty mui chye









Soak and thoroughly wash the mui chye to remove the salt used to preserve it. Finely slice both types of the mui chye







Finely chop about 3 cloves of the garlic and fry till fragrant









Add the mui chye and stir fry until fragrant. Add the pork slices and fry for another 10 minutes.






Transfer the vegetables into a pot. Add enough water to cover the mui chye. Put in a pinch of sugar and some pepper. Simmer over low heat for about 2 hours or until the vegetables are tender.