Leftover Meat With Mustard Green Stew / CHAI BUEY
Leftover Meat With Mustard Green Stew / CHAI BUEY

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, leftover meat with mustard green stew / chai buey. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Leftover Meat With Mustard Green Stew / CHAI BUEY is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Leftover Meat With Mustard Green Stew / CHAI BUEY is something which I have loved my whole life.

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).

To get started with this particular recipe, we must first prepare a few components. You can have leftover meat with mustard green stew / chai buey using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Leftover Meat With Mustard Green Stew / CHAI BUEY:
  1. Make ready 1 liter water
  2. Get 10 slice dry tamarind skin or paste
  3. Make ready 20 medium dried red chili pepper
  4. Make ready 1/2 kg green mustard
  5. Get leftover any roasted meat
  6. Prepare 1 kg LEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY
  7. Take additional sauce
  8. Take 1 tbsp dark sauce
  9. Prepare 2 tbsp light soy sauce
  10. Make ready meat add on
  11. Make ready 1 roasted duck or chicken

I believe this is a Hokkien dish and it is commonly made when leftover roast meat That's why it's called Chai Buey which. A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. 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.

Steps to make Leftover Meat With Mustard Green Stew / CHAI BUEY:
  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

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. 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.

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