Cooked this recipe for dinner tonite! 👍👍👍 it was so good tt I put leftover half in freezer for another day. The main reason I like yr recipes is tt u are so clear with yr amounts n strep-by-step visuals : no one can go wrong, sure to come out good 😁👍
I’m not a chinese my hubby is a chinese..actually I’m thinking of this yesterday now I’m cooking it..hopefully he will love it later when he take his dinner 🥰
I’m so excited to try making this! I only really eat mui choy kow yuk once per year when my family gets together for Chinese New Year :( don’t think that’s happening in 2021 because of Covid.
For the Mei Cai, possible to use the salty Mei Cai instead of the sweet type as I prefer savoury to sweet. Do you reckon it would taste as nice and flavorful! I liked how Coco watched you at the end of video 😊
Hi Roland & Jamie, if I am adversed to cinnamon and star anise would a teaspoon of five spice powder make the cut for this dish? Used that in your Lu Rou Fan recipe so it went well for me! Please advise! Thank you!
Galangal is blue ginger. Young ginger is a lot milder than normal old ginger. If you can’t get young ginger, you can use old ginger. Reduce the amount by half. Happy cooking
Yes! I can now make this dish using the 梅菜 I bought at sheng shiong the last time I came back to sg. Am going to buy more 梅菜 when I come back again if I'm successful in making it. Wish me luck 🤞
I miss this dish so much. Used to eat this when I was small. I’d like to try cooking this. your recipe looks simple and yummy. May I ask if the preserved mustard is the same as the green pickled mustard that’s usually soaked in the water in a bag sold in a grocery? Or is it a dried mustard comes in a pack?
Yes can no problem. Just reduce the salty ingredients until much later so that you can adjust the saltiness level of the dish accordingly. Happy cooking!
Is this the same preserved mustard green that comes in a plastic bag at Chinese grocery stores in the USA? If you know the kind I mean. It is like a pickle and I usually rinse a bit and eat cold as is, with rice. I was not aware of cooking it, this looks wonderful to me.
Hi Mike. Found one on amazon Spring Farm Dried Mustard Leaf, 3.5 Ounces 梅干菜 www.amazon.com/dp/B01A71GVK4/ref=cm_sw_r_cp_api_i_Qr.SDbBJ1K0Z3 for your reference. Happy cooking!
Hi, thanks for the recipe. However, some of the captions don't make sense at all as it's based on how the words are pronounced. For example, what is pastor sauce? The dark sauce you used. If you cud correct the captions, the video wud be perfect. Tk you!
Hello, new to your recipes. Live this dish. Will try it soon. However, what type of qok is that you are cooking this dish in? I like it. Can you I u give me the type of wok it is. Thank you.
Thank you Jamie! I love this dish but I never dare to attempt it. I've been having so much success with your other recipes I'm gonna give this a try! Wish me luck! 😂
If I use lean cut such as pork loin, do I also braise for 40 mins? I tried simmering for 20-30 mins before but the pork meat turned out pretty dry and still a bit tough. Or are there other things I can try such as marinating with corn starch to lock in the juices and cutting down cooking time for example?
If I don’t have Chinese white rice wine can I use shaohsing rice wine instead?? Sometimes I confuse white rice wine and shaohsing rice wine is not same?
Glad I found your channel and this recipe. I did this the other day and it was so easy! Woo. Thank you. One question please. Can I omit or replace shallots with something else? I need to cook for friends who don’t like shallots/onions...
Hi Elaine. You can omit them but I tell you a secret, your friend won’t notice there’s shallots inside. Hehe. Cut them into really small pieces. Shhh don’t tell your friend.
Spice N' Pans thank you for your reply! 😄Hehehe yeah true indeed! When I was trying this dish the first time, I cut them into super small pieces and I couldn’t find them in my dish when I ate it 😂
@@elainewong3888 I dislike onions and won’t eat anything with onions or spring onions. So for this dish, I’ll give onions a miss but will use store bought shallots oil instead. What’s the point of cooking something that I won’t even eat?
I miss my grandma mui cai while watching . Looks very yummy . Do you have a video on tangyuan. I remember grandma style is in dark sugar. Opt w ginger or none
I cooked this dish today. After 40 mins the sauce and mei chye taste superb but the pork belly is not soft (the lean portion). Continued cooking for another 30 mins and it was slightly softer. May I know what needs to be done so the meat has this melt in the mouth texture. Thanks!
instead of simmering it for 40 minutes throw everything in the pressure cooker on high for 20 minutes or more, put less water if use pressure cooker, dont over the pork, then put on stir fry until sauce thickens, i tried it and i like it just that i used only small portion on the herbs ( very little of all 3 cos i like the taste of mei chai more _)))
Hi we buy the Macau Hongkong Sun Fat Yuen brand. It is sweet preserved mustard cabbage without preservative. This is the best we can get in Singapore as others either too sweet n salty or with fragrance.
Hi Jim. They’re only sold in Singapore and Malaysia at the moment. Here’s a link: kitchenwareking.com/la-gourmet-galactic-wok-32cm-free-brabantia-profile-silicone-wok-turner-worth-rm101-90.html
Thank you Roland and Jamie. 🙏May I know approximately how much weight is 6 pieces of shallots? The size of shallots here is different than what I commonly see in Asia. I'd appreciate your feedback. Have a wonderful weekend.
Can i request a recipe? I dont know the name of this recipe but the one veg.When we eat kway chop in the hawkers sometime eat with porridge.. Its a green preserve chop veg. It a sweet and a bit sour..
Hi Gina. Thanks so much for your request 🤓🤓 I believe the colloquial name of the dish is “Cai Buay”. This recipe uses salted vegetables (marketfresh.com.sg/products/salted-vegetable-400g) which we can easily get them ready made from stores. May I know if you’re able to get salted vegetables from your local stores because this will determine the extent of our recipe? Thanks
I didnt know that its ready made. Thank you so much for response.. Actually its my boss favorite thats why im trying to find recipe and do my own for her. Thanks again.
You ask your boss to buy salted vegetables. Then soak then for a while - say 15-20 mins. Test to see if thé salted vegetables are still very salty. You want it to be salty but not too salty. You don’t want it to be tasteless either otherwise the dish won’t be nice. Cut them into small pieces like squares. Put them in a pot. Add some water. Add some cloves of garlic. Bring to boil. Add a little sugar to balance out the taste. It’s very simple. The trick is not to oversoak the salted vegetables in the beginning.
Cooked this recipe for dinner tonite! 👍👍👍 it was so good tt I put leftover half in freezer for another day. The main reason I like yr recipes is tt u are so clear with yr amounts n strep-by-step visuals : no one can go wrong, sure to come out good 😁👍
Woohooz!! Thank you so much for using our recipe, Oma. We really appreciate your sweet comments. 😘😘😘
And with the 'beautiful' descriptions just right, not overdone!
Yesterday I cook this for my bos. And they say very nice. Thank you Sir for you recipe.
Hope God always bless you and your family too.
Awesome!! We’re so happy that they enjoyed it. Thank you sooo much for using our recipe, Sulis
Power 👍👍👍
Confirm weekends will have new recipes to try liao 😃😃😃😋😋😋
Thanks chef 🙏 🙏 🙏
Happy cooking!!
I’m not a chinese my hubby is a chinese..actually I’m thinking of this yesterday now I’m cooking it..hopefully he will love it later when he take his dinner 🥰
Thanks Sifu. Going to try this tomorrow. I love this dish but the traditional way is so time consuming!
Sarap naman nyan I may try that for tonite
Simple Easy and 😋 yummy! Thanks Sir! More Power
I’m so excited to try making this! I only really eat mui choy kow yuk once per year when my family gets together for Chinese New Year :( don’t think that’s happening in 2021 because of Covid.
Haiz. So sad right. Gotta cook at home to make ourselves happy. Happy cooking!
For the Mei Cai, possible to use the salty Mei Cai instead of the sweet type as I prefer savoury to sweet. Do you reckon it would taste as nice and flavorful! I liked how Coco watched you at the end of video 😊
Hi! Is it ok to replace the chinese rice wine with Huatiao wine? (Because i usually cook with that)
Will the taste differ a lot?
I am going to attempt cooking this next week! Looks so good!
Ooh, fancy new wok? Looks nice. I don’t need one, but I want one. 😁
Hehe. High five, David. Don’t we all have the same problem.
hakka ppl's favorite if not mistaken. my hakka side family (hakka) always eat this o.o
good recipie
Hi Roland & Jamie, if I am adversed to cinnamon and star anise would a teaspoon of five spice powder make the cut for this dish? Used that in your Lu Rou Fan recipe so it went well for me! Please advise! Thank you!
I love that wok, do you have a link where I can order, thank you for your time.
Hihi. Here’s a link kitchenwareking.com/la-gourmet-galactic-wok-32cm-free-brabantia-profile-silicone-wok-turner-worth-rm101-90.html
@@spicenpans thank you so much, have an amazing weekend.
Hi, did you marinate the pork before you add into the work?
Hi CL yes we did. It was shown in the front part of the video. Happy cooking
If just the regular preserved mustard, not the sweet one, can we just add sugar? If can add sugar, how much to add? thanks 🙏
Hi, does young ginger mean galangal? Or is it ginger? Thanks in advance!
Galangal is blue ginger. Young ginger is a lot milder than normal old ginger. If you can’t get young ginger, you can use old ginger. Reduce the amount by half. Happy cooking
Can I use cinnamon powder instead of cinnamon bark?
how would one make turn this dish into a noodle soup dish?
How can you accommodate using a pressure cooker?
for this dish can i use salted mei cai ?
Is that a screen in the wok?
Hahaha. Yes.
The pan u r using is it non stick ?
Good morning. Yes it’s non stick
Can I use the salted vege?
Wow saliva drop liow 👍🤣
Thank you so much, Margaret. Have a great weekend
Hi Roland! May I know what is the weight of the wok?
Hi Pat. I Guess it’s about 1kg. That’s my guess only though. Hope this helps.
Tq 😊
The pork nv show us to put what sour???? Want to show us show properly
Can I know what sour are you talking about? I don’t understand you at all.
Hi Roland, do you need to soak the sweet mei chai ? If so, how long did you soak n how many times did you change the water ? Thx.
Is it better or morw hygienic to blanch the pork belly first?
So good .... one of my many favourite recipe from your channel. Thanks !!
Yes! I can now make this dish using the 梅菜 I bought at sheng shiong the last time I came back to sg. Am going to buy more 梅菜 when I come back again if I'm successful in making it. Wish me luck 🤞
I miss this dish so much. Used to eat this when I was small. I’d like to try cooking this. your recipe looks simple and yummy. May I ask if the preserved mustard is the same as the green pickled mustard that’s usually soaked in the water in a bag sold in a grocery? Or is it a dried mustard comes in a pack?
Hihi. It’s the dried mustard. Hope this recipe is close to what you’ve tried when you were young. Happy cooking!
Thank you so much
Finally I made this dish for dinner. It is sooo good. I’m glad that I found your recipe. Thank you!
can u please show how to cook "cai buoy" like they serve in the teochew porridge . ty
Okie dokie. Thanks so much for your request 🤓🤓🤓🙏
Can I use shaoxing wine?
40 minutes to cook ? How’s the texture of the meat ? As thy said a longer time to cook become chewy
The longer you cook, the more tender the meat will be.
Hi I bought the wrong mei cai, can I use the salty one instead of the sweet one?
Yes can no problem. Just reduce the salty ingredients until much later so that you can adjust the saltiness level of the dish accordingly. Happy cooking!
May we recommend that u stop the action of grasping the fragrance in the air. Is repetitive in every video
I also grab the fragrance of my fart and share with my wife. I also cannot stop that too.
this is one of my fave dish n used to cook big portion n keep some in fridge for lazy days - v appetising w rice
Yum!!!
Is this the same preserved mustard green that comes in a plastic bag at Chinese grocery stores in the USA? If you know the kind I mean. It is like a pickle and I usually rinse a bit and eat cold as is, with rice. I was not aware of cooking it, this looks wonderful to me.
Hi Mike. Found one on amazon Spring Farm Dried Mustard Leaf, 3.5 Ounces 梅干菜 www.amazon.com/dp/B01A71GVK4/ref=cm_sw_r_cp_api_i_Qr.SDbBJ1K0Z3 for your reference. Happy cooking!
Hi, thanks for the recipe. However, some of the captions don't make sense at all as it's based on how the words are pronounced. For example, what is pastor sauce? The dark sauce you used. If you cud correct the captions, the video wud be perfect. Tk you!
will this taste better when keep overnight?
Hello, new to your recipes. Live this dish. Will try it soon. However, what type of qok is that you are cooking this dish in? I like it. Can you I u give me the type of wok it is. Thank you.
Wow thanks for sharing sir...I will make one also for my content...again thanks
Thank you Jamie! I love this dish but I never dare to attempt it. I've been having so much success with your other recipes I'm gonna give this a try! Wish me luck! 😂
Good luck, Trang. I think you’ll enjoy this dish as much as we did. Cook more rice ok 🤓🤓🤓🤓
You took many shortcuts compared to the original recipe, which requires you to steam and fry the pork belly. How does this compare to the original?
Later I will go in China Town to buy ingredients.. I am now in Philippines after working in Singapore. I really miss to eat Chinese dishes
If I use lean cut such as pork loin, do I also braise for 40 mins? I tried simmering for 20-30 mins before but the pork meat turned out pretty dry and still a bit tough. Or are there other things I can try such as marinating with corn starch to lock in the juices and cutting down cooking time for example?
Your method seems easy & fast which I wish to try out. May I know if the 150g Mei Cao is the raw or soaked weight amount?
Thanks so much. It’s raw
Thx 👍😊 , yummo 🐷🤤🤤🤤 ummm, gonna make this ultimate yummy dish 🐶🐶🥥🍍🐶
Done cooking this recipe. Super delicious.
I followed the recipe and the favournwas good. But meat was hard and mei cai doesnt taste soft.... did i miss something....
Thanks very much for sharing new cooking method of my favourite dish..:) it’s much easier compared with your previous video.
Oh goodie a video on how to cook up the sweet preserved veg. Must try this perfect one dish meal. Nice frying pan but is it heavy without cover?
Hi Penny. The wok is manageable. It looks very nice right. Shiok!
Made this a couple times already. Its delish!
Woohooz!!
If I don’t have Chinese white rice wine can I use shaohsing rice wine instead?? Sometimes I confuse white rice wine and shaohsing rice wine is not same?
May I check if rice wine is 白米醋 or 绍兴酒？
Hihi. It’s 白米酒
Glad I found your channel and this recipe. I did this the other day and it was so easy! Woo. Thank you. One question please. Can I omit or replace shallots with something else? I need to cook for friends who don’t like shallots/onions...
Hi Elaine. You can omit them but I tell you a secret, your friend won’t notice there’s shallots inside. Hehe. Cut them into really small pieces. Shhh don’t tell your friend.
Spice N' Pans thank you for your reply! 😄Hehehe yeah true indeed! When I was trying this dish the first time, I cut them into super small pieces and I couldn’t find them in my dish when I ate it 😂
@@elainewong3888
I dislike onions and won’t eat anything with onions or spring onions. So for this dish, I’ll give onions a miss but will use store bought shallots oil instead.
What’s the point of cooking something that I won’t even eat?
So interesting .later i will try to cook this belly..thank you for sharing
Happy cooking
I miss my grandma mui cai while watching .
Looks very yummy .
Do you have a video on tangyuan. I remember grandma style is in dark sugar. Opt w ginger or none
Simple steps , but looks equally good 👏😚
Thank you so much 🙏🙏🤓🤓
Do you hv any recipes already include with turmeric ?
I would like to cook meals with turmeric powder
thanks for sharing. i like this dish but had failed in my previous attempt in cooking this many years ago. I will try your version in the near future.
Excited to be making this soon.
Damn good recipe and goes very well with steaming hot rice. Thanks
Thank you so much too.
I like the wok! Can you provide the link, if available?
Wow don't have to taste it looks very delicious it must be very yummy
Have you done a sweet & sour chicken ball video.
How can I cook this dish with instant pot pressure cooker please.
I cooked this dish today. After 40 mins the sauce and mei chye taste superb but the pork belly is not soft (the lean portion). Continued cooking for another 30 mins and it was slightly softer. May I know what needs to be done so the meat has this melt in the mouth texture. Thanks!
instead of simmering it for 40 minutes throw everything in the pressure cooker on high for 20 minutes or more, put less water if use pressure cooker, dont over the pork, then put on stir fry until sauce thickens, i tried it and i like it just that i used only small portion on the herbs ( very little of all 3 cos i like the taste of mei chai more _)))
Can you show me something with brisket please.
I cooked this today. Turned out very well I bought the stone crane brand but it is rather sweet. Can you recommend the brand you used? Thanks
Hi we buy the Macau Hongkong Sun Fat Yuen brand. It is sweet preserved mustard cabbage without preservative. This is the best we can get in Singapore as others either too sweet n salty or with fragrance.
Thanks for sharing;yummy
This is so delicious! My mom always cook this dish for me when I'm back home.
You’re so blessed. Yes this is delicious. Comfort food
My fave n always brings me remember to my grandma
Thank you. It is so simple.
Do you have a link to that kind of wok?
Hi Jim. They’re only sold in Singapore and Malaysia at the moment. Here’s a link: kitchenwareking.com/la-gourmet-galactic-wok-32cm-free-brabantia-profile-silicone-wok-turner-worth-rm101-90.html
Delicious, will try your recipe next week😁
Tq .. you can cook so well . . I like 👍
another great dish, love it!
Thank you so much ☺️
Can you show a video on how to cleanse Mei Cai?
Look so delicious
Thanks for sharing 🌻
Awesome again.
Delicious..
Looks so good!!!! Love it!
Thank you so much 🤓🤓🤓🤓
Yummy
Thank you Roland and Jamie. 🙏May I know approximately how much weight is 6 pieces of shallots? The size of shallots here is different than what I commonly see in Asia. I'd appreciate your feedback. Have a wonderful weekend.
Hi Tuty. They’re about 5g each with skin on so total about 30g. Happy cooking!!
Can i request a recipe?
I dont know the name of this recipe but the one veg.When we eat kway chop in the hawkers sometime eat with porridge..
Its a green preserve chop veg. It a sweet and a bit sour..
Hi Gina. Thanks so much for your request 🤓🤓 I believe the colloquial name of the dish is “Cai Buay”. This recipe uses salted vegetables (marketfresh.com.sg/products/salted-vegetable-400g) which we can easily get them ready made from stores. May I know if you’re able to get salted vegetables from your local stores because this will determine the extent of our recipe? Thanks
I didnt know that its ready made.
Thank you so much for response..
Actually its my boss favorite thats why im trying to find recipe and do my own for her.
Thanks again.
You ask your boss to buy salted vegetables. Then soak then for a while - say 15-20 mins. Test to see if thé salted vegetables are still very salty. You want it to be salty but not too salty. You don’t want it to be tasteless either otherwise the dish won’t be nice. Cut them into small pieces like squares. Put them in a pot. Add some water. Add some cloves of garlic. Bring to boil. Add a little sugar to balance out the taste. It’s very simple. The trick is not to oversoak the salted vegetables in the beginning.