100% worth the effort! Looks so beautiful! Thanks for sharing ALL your recipes Lily! If every one is like you all the cook books have to find some other way to market theirs =)Keep up the good works my dear friend! Thanks Sharon for the details. Picture speaks a thousand words!Lena
If I don't have pressure cooker do I put them in the steamer and it will take longer time to cook? and what is Mui Choy in English?
chocolatei don't really know what mui choy is called in english - it is one of the salted vegetables.
Chocolate, I found this ...Mui Choy, which is preserved mustard cabbage, comes in two variants – salty type as well as the sweet type. It is normally sold in sundry shops and wet market grocers (unsealed) or in sealed bags in supermarkets. In Malaysia, it is usually sold in wet market grocers. Whichever type you use, make sure you wash and soak them (especially the salty type).
nellthank you, you are a gem.
Thanks Lily... but you cooked it, I only explained it! And the finished product looks absolutely stunning by the way!
I have never seen a better reason to buy a pressure cooker. That sounds DELICIOUS! And I think I have some mui choi in my pantry!!If I don't have a pressure cooker, is there an alternate cooking method?
Hi Aunty LilyI'm a fan of your blog and love the recipes you have posted. But I don't have a pressure cooker. So do I steam it or is there another method of cooking? If so, for how long?Thank you!
aunt lolo and fireheartno pressure cooker, no problem. use a big pot which can accomodate the bowl of meat. Put a rack and water in the pot, then the bowl of meat. Steam at medium high heat for 2 - 3 hours. remember to replenish water in the pot
I'm deathly afraid of pressure cookers! It's nice to know I can steam it...albeit it seems like an awfully long time! wow! it looks delish!
cakebraindon't be afraid of the pressure cooker. once to learn to find out when all the pressure is released, then it will be safe to open the lid besides, nowadays, the new pressure cookers have special features where the lid will not open when there is still pressure present.Give the pressure cooker a chance and i bet you will love it.
wow this is definitely something I would like to try although it does seem to be a bit of work.1 question on the mui choy though. I'm also in the US and how is this mui choy packed normally? Is it dried and how do I handle it in terms of washing etc.Nell mentioned in her earlier post that it comes in 2 variants - salty & sweet. Which type should I buy to ensure that the dish comes out in the correct taste?I've read your posts and they are indeed interesting. Will be trying the pandan chiffon and keeping my fingers crossed although I won't put too high hopes since it'll be the first attempt.Thanks for taking the time to write all these recipes. Appreciate it.
cutiephinphinthe preserved mustard can be found in the same place where all other preserved or dried veg. Yes, there are 2 types, the sweet variety is in dark brown and the salty ones have a slight tinge of green and there will be alot of salt sticking to the veg. Either type is fine, all you have to do is to adjust the taste to your liking - add more sugar if you are using the salty ones. Both of them have to be soaked - first remove the stalk of leaves from the stem and then wash and soak. When fully hydrated, the leaves will open and rid of most of the salt and sand present.
Thanks for this great recipe. I tried it tonight for dinner my hubby n boy love it. It was delicious. My hubby actually hv 2 bowl of rice ;) btw I used a steamer because I do not hv pressure cooker it still turn out great. Lily do you happen to know the recipe for duck with salted mustard leaf soup. Thanks in advance.
hi..why is the reason for using the tapioca starch in the end?
may i know which mui choy u used? there is salty kind and sweet kind in the market. thanks :)
yonoi like the sweet type, they taste better
thanks i tried but saw your message after i bought the mui choy, bought the salty one :P anyway it turn our fantastic ( i also skip the sauce) my husband say is the best he ever tried! thank u so much for the recipe, next time i will try with the sweet one) Is it possible to use half salty and half sweet kind??
yonoabsolutely, adjust to your taste accordingly
My Mom love this! She cooked it once in a while...cause she said it's take too long to make.>_< I'm gonna learned how to make this so next time i go back to my country I'll cook her this haha
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