The Making of Ham Choy

https://thewoksoflife.com/pickled-mustard-greens-haam-choy/

 

Finally, I did this on my birthday ! A very humble and simple recipe to preserve vegetable in our hot weather. I only know how to enjoy this with Taufu (beancurd) in soup but that is good enough. Cooling and appertising for the body.

From Lucia in our Connect Group, she shared with me her method :-

Mine is really kampung style ya

1. Leave the veggie in a hot boil water for 15-20 secs

2. Take it out and leave it dry

3. Sprinkle salt between leaves

4. Keep it in a glass jar

5. Add in warm water with salt and sugar

6. Leave the jar for 4-5 days till u can see bubbles on the surface

7. It’s ready