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Ingredients
  

  • Dried chillies
  • Tamarind pieces
  • Tomatoes
  • Bird eyes chillies
  • Pickled mustard
  • Fresh mustard green
  • Toufu or Tau Pok
  • Salt; Pepper; Sugar;

Instructions
 

  • The first thing to do is to place a touch of oil and fry your onions, garlic, dried chillies plus all your bones. Add in boiled water and let it simmer covered for a good 30 minutes.
  • Next remove the bones and throw them away before adding your tamarind slices, duck meats, ham hog (all optional), tomatoes, pickled mustard green and the stem of fresh mustard greens. Then add in the leaves gradually and I always add in toufo.
  • Spicy Chai buey is a dish where there is no hard and fast rules. Add anything you like. I always make and save some extra roast pork to add in but I have given the piece I saved away to a friend so not this round. Instead I added some fried fish balls and some prawns for daughter at the last minute. Seafood should always be add just before heat off as you do want to over cooked them.
  • I also always add toufo, fried or otherwise. Toufo soak in all the taste of the spicy kiam chai buey and makes them extra tasty. If you get fried taufo pop even better!
  • Taste and season to suit your taste.

Notes

Note - Spicy Chai Buey should leave your lips and the top of your mouth tingling with the chilli heat, the side of you jaw aching with the sourness and your belly though full still want another drink of the clear broth kekekekekekeke