Man, what a mouthful that title is! The reason it is such a mouthful is that I always thought this dish was called "Kiam Chye Boey" but found out from my mom that it is not. "Kiam Chye Boey" is a dish that uses "kiam chye" – salted mustard greens (gai choy). This dish, on the other hand, only uses fresh gai choy.
What is similar between the two dishes, is that they both use leftover meat, such as pig’s feet and duck’s head (you could even use turkey if you like). Now, I know that pig’s feet and duck’s head doesn’t sound very appealing as good eats. But let me tell you, this dish is simply delicious! If you like Chinese Hot Sour Soup, this is a gazillion times better! And it’s so easy to make once you procure yourself the right ingredients.
Winter squashes are one of the things I love about this season. Their flavor, color, texture is so "fall-like" and comforting. And they are delicious too! We recently used a squash variety called "Fairy Tale squash" for my mom’s pumpkin noodle soup.
And just the other day, I made butternut squash soup. I have to say, this butternut squash soup is EXTRA special simply because we grew the squash ourselves. And it’s EXTRA, EXTRA special because it was the ONLY butternut we got from that whole vine. Sigh…I’m not meant to grow anything besides tomatoes.
