Recipe: Spicy and Sour Mustard Greens Soup 

(Chai Buey or Choy Kiok )

Spicy and Sour Mustard Greens Soup 

By Margarita Lee

Margarita Lee


  • Leftover meat (roast pork, roast duck, chicken feet or turkey)
  • 2kg Chinese mustard greens (Gai Choy) 
  • 350g Pickled mustard greens 
  • 6-8 Dried mushrooms (softened) 
  • 4 Tomatoes
  • 5 stalks Lemongrass
  • 20 Dried chillies 
  • 10-15 pcs Assam gelugor (tamarind slices)
  • 1 tbsp Oyster sauce
  • 1 tbsp Tomato paste
  • 20g Toasted belacan (prawn paste) 
  • Salt to taste 
Photo by Margarita Lee


  1. Wash the mustard green leaves and remove the roots. Blanch in hot water and drain. 
  2. Cut tomatoes into wedges.
  3. Bring water to a boil in a large pot. Add in dried chillies, lemongrass, belacan and assam gelugor, then simmer for 10 minutes.
  4. Add in the tomatoes, all the meat and mushroom. Cover the pot with a lid and simmer for 20 minutes. 
  5. Remove the cover, then add the blanched Chinese mustard greens and pickled mustard greens and simmer for 30 minutes. Stir occasionally. 
  6. Season with a little salt to taste. Add in oyster sauce and tomato paste. Cover and cook for an additional 15 minutes. 

Chai Buey or Choy kiok, which means leftovers, is a dish that is quite popular among the Chinese.


Check out more of Margarita’s recipes on her FB @ Umummy Food


Get your local news fast. Download the Ipoh Echo App on your mobile. Available on both Google Playstore and Apple Appstore.




Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button