How to Make Tasty Leftover Meat With Mustard Green Stew / CHAI BUEY

Leftover Meat With Mustard Green Stew / CHAI BUEY. Spicy sour mustard greens (酸辣菜尾) is a very popular Malaysian-style Chinese dish especially when you have plenty of leftover meat but have no idea what to do with them. Also known as Chai Buey (菜尾) which literally means 'leftovers", this humble spicy and sour stew is so comforting and. Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew).

Literally means leftovers, Chai Buey is a dish that is quite common in Chinese-Malaysian homes, especially after festivities such as Chinese New All the leftovers from the festivities (including but not limited to the meat) are then stewed in a big pot with mustard green (芥菜), vegetables, and other. Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice. You can cook Leftover Meat With Mustard Green Stew / CHAI BUEY using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Leftover Meat With Mustard Green Stew / CHAI BUEY

1. Prepare 1 liter of water.
2. It's 10 slice of dry tamarind skin or paste.
3. It's 20 of medium dried red chili pepper.
4. You need 1/2 kg of green mustard.
5. Prepare of leftover any roasted meat.
6. You need 1 kg of LEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY.
7. You need of additional sauce.
8. It's 1 tbsp of dark sauce.
9. It's 2 tbsp of light soy sauce.
10. You need of meat add on.
11. Prepare 1 of roasted duck or chicken.

Pickled mustard greens (kiam chai) are sold in plastic packages. I love Chop Suey with mustard green very much. Yours looks so delicious that I wish I can have a bowl I left out the pork meat of course but the flavor of the soup was amazing, even though I knew there. A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese.

Leftover Meat With Mustard Green Stew / CHAI BUEY instructions

1. In a cast iron pot put all left over meat,tamarind,dried chili,mustard green and water and once boil put to simmer minimum 30 minute then off heat, leaving it over night always make this dish taste much more flavourfull.
2. 3rd Day Add On Roasted Pork And 2 cup of water, With 3 Dried Tamarind skin and 3 dried Chili pepper.
3. 4 th d Day, Add In 1 additional roasted duck with 5 pieces of dried tamarind skin and 5 dried Chili pepper and another 1 to 2 cup cup of water, all into the port and bring it to a boil, add additional fresh green mustard and simmer for 30 minutes then off heat.. to enjoy as dinner simply just bring it to a boil for 10 minutes.

Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost herbal note. I particularly love using baby mustard greens, which are pleasantly peppery. Chinese pickled mustard green is quite similar to Vietnam dưa chua is a featured ingredients in many Chinese cuisine especially in Shangdong and Sichuan cuisine. Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Yacai from Yibin, preserved mustard green bits, pure veggie essence.

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