Chai Buey

(image from internet, I did not snap a pic on my own version of chai buey)

I remember making this during the Rushi Orientation Picnic in early 2010.

CHai Buey, (4-5 litre about 10 ppl's serves)

Australia Cabbage ,half cut into big pieces
Carrot - 2 sticks, cut into
pieces
Dried Chillies - about 30g
Asam Skin - about 30g
Rock sugar -
1 piece
Salt, and soy sauce
1 teaspoon of oil

Methods:

1. Fill the pot half full with water.
2. Add asam skin, dried chilli, carrot into the pot when the water boils. Continue boiling for about 5 minutes.
3. Add cabbage, rock sugar and teaspoon of oil into the pot. Turn to smaller flame, with the lid on, boil it for at least 1 hour.
4. Adjust the taste acocording to own preference with salt, and bit of soy sauce.
5. Let the ingredient boils vigorously for another 5 minutes with the lid on. Leave the pot of asam vege overnight in or out of the fridge.
6. Reheat it the next morning and serve it hot/warm.

The amount of asam skin and dried chillies can vary depending on individual.

In my own opinion, this dish serves best with rice.