Leftover Meat With Mustard Green Stew / CHAI BUEY

Name: Leftover Meat With Mustard Green Stew / CHAI BUEY
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: 1 liter water; 10 slice dry tamarind skin; 20 medium dried red chili pepper; 1/2 kg green mustard; 1 kg LEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY; 1 tbsp dark sauce; 2 tbsp light soy sauce; 1 roasted duck or chicken

Lyii G @LyiiG

CNY FESTIVE , WITH LEFTOVER MEAT, ADDITIONAL COOKED MEAT CAN BE CONTINUE TO ADD UP DAILY UP TO 5 DAYS TO THICKEN AND FLAVOUR UP THIS DISH

TASTY FRESH MUSTARD GREEN TO BE ADD ON DAILY BASIS TOO AND LET IT BRING TO A BOIL THEN SIMMER TILL MUSTARD GREEN ARE SOFT

CNY FESTIVE , WITH LEFTOVER MEAT, ADDITIONAL COOKED MEAT CAN BE CONTINUE TO ADD UP DAILY UP TO 5 DAYS TO THICKEN AND FLAVOUR UP THIS DISH

TASTY FRESH MUSTARD GREEN TO BE ADD ON DAILY BASIS TOO AND LET IT BRING TO A BOIL THEN SIMMER TILL MUSTARD GREEN ARE SOFT

Lyii G @LyiiG

CNY FESTIVE , WITH LEFTOVER MEAT, ADDITIONAL COOKED MEAT CAN BE CONTINUE TO ADD UP DAILY UP TO 5 DAYS TO THICKEN AND FLAVOUR UP THIS DISH

TASTY FRESH MUSTARD GREEN TO BE ADD ON DAILY BASIS TOO AND LET IT BRING TO A BOIL THEN SIMMER TILL MUSTARD GREEN ARE SOFT

CNY FESTIVE , WITH LEFTOVER MEAT, ADDITIONAL COOKED MEAT CAN BE CONTINUE TO ADD UP DAILY UP TO 5 DAYS TO THICKEN AND FLAVOUR UP THIS DISH

TASTY FRESH MUSTARD GREEN TO BE ADD ON DAILY BASIS TOO AND LET IT BRING TO A BOIL THEN SIMMER TILL MUSTARD GREEN ARE SOFT

Saved

Ingredients

1 hour

8 servings

1 literwater
10 slicedry tamarind skin
20medium dried red chili pepper
1/2 kggreen mustard
leftover any roasted meat
1 kgLEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY
additional sauce
1 tbspdark sauce
2 tbsplight soy sauce
meat add on
1roasted duck or chicken

Saved

Steps

1 hour

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
4

Made This Again Today, Roasted Duck And Green Mustard Vegetables On Rice