Chai Buey (Mustard Green Stew/Soup)

Chai Buey literally means leftover in Hokkien. I love this dish so much that i can literally eat the whole big pot all by myself. No matter how much calories i consumed in that week or how much i put on weight, if my grandma were to make this dish, i will finish up the whole pot even it means my tummy is so full until i cant even walk. I guess i look forward to this dish more than any dish during chinese new year :p

The good thing about this dish is you pretty much cook whatever you can find in your refrigerator and add in a few fresh ingredients and i guarantee you that you will ask for more. You can also make this dish from fresh. So i would suggest, during thanksgiving or christmas and you have lots of leftover, you can try to make this dish.

The main ingredients for this dish are

1. Mustard Green
2. Tamarind 
3. Dried Chilies
4. Tamarind Skin (Assam Gelugor) optional
5. Water

Since i was craving for Chai Buey and i dont have much leftovers, i pretty much made it from scratch and also whatever i can find in my refrigerator. I hope you will enjoy this recipe.

Ingredients

1/2 lbs of pork/ chicken cut into pieces ( use lean meat if you prefer)
1 bunch of mustard green, cut into pieces
6 dried chilies - soaked and cut into pieces
6-8 Shitake mushroom -  soaked and cut into halves
2-3 piece of Tamarind Skin (optional)
1 tbsp tamarind paste (soaked in 1cup of warm water to dissolved)
6 cup of water
Salt and sugar for taste

Method

1. In a pot, bring water to boil.
2. Add in the meats and let it cook for 15 mins.
3. Add in the rest of the ingredients except salt and sugar. Let it boil in a medium heat for 45 mins.
4. Add in salt and sugar for taste
5. Ready to serve with a bowl of white rice.