Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, leftover meat with mustard green stew / chai buey. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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).
Leftover Meat With Mustard Green Stew / CHAI BUEY is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Leftover Meat With Mustard Green Stew / CHAI BUEY is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 1 liter water
- Get 10 slice dry tamarind skin or paste
- Prepare 20 medium dried red chili pepper
- Make ready 1/2 kg green mustard
- Take leftover any roasted meat
- Prepare 1 kg LEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY
- Take additional sauce
- Prepare 1 tbsp dark sauce
- Take 2 tbsp light soy sauce
- Prepare meat add on
- Get 1 roasted duck or chicken
I particularly love using baby mustard greens, which are pleasantly peppery. Delicious and smoky mustard greens can be made meat free! Simmering in smoked paprika and vegetable broth gives these greens a deep, rich flavor. These are some of the few vegetables that actually benefit from what would normally be considered over cooking.
Steps to make Leftover Meat With Mustard Green Stew / CHAI BUEY:
- 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
- 3rd Day Add On Roasted Pork And 2 cup of water, With 3 Dried Tamarind skin and 3 dried Chili pepper
- 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
The other day, I found myself with a particularly large stockpile of leftover steak. I'd been shooting a video with Adam Savage* for Tested.com about the. 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. Pickled mustard greens (kiam chai) are sold in plastic packages.
So that’s going to wrap this up with this exceptional food leftover meat with mustard green stew / chai buey recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
