Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, leftover meat with mustard green stew / chai buey. It is one of my favorites food recipes. This time, I’m gonna make it a little 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 foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Leftover Meat With Mustard Green Stew / CHAI BUEY is something which I’ve loved my entire life. They are fine and they look fantastic.
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 This amazing spicy and tangy stew can incorporate all the flavors and still turned out delicious. Of course some leftovers like roast meats and stir fry.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 1 liter water
- Make ready 10 slice dry tamarind skin or paste
- Get 20 medium dried red chili pepper
- Take 1/2 kg green mustard
- Make ready leftover any roasted meat
- Make ready 1 kg LEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY
- Get additional sauce
- Make ready 1 tbsp dark sauce
- Get 2 tbsp light soy sauce
- Get meat add on
- Make ready 1 roasted duck or chicken
Yours looks so delicious that I wish I can have a bowl right now 🙂. I left out the pork meat of course but the flavor of the soup was amazing, even though I knew there was pork in. Basic meat and potatoes get bold flavor after simmering in this heady combination of dark beer, onions, thyme, and parsley. This hearty stew is a perfect winter recipe.
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
Mustard-Herb Beef Stew. this link is to an external site that may or may not meet accessibility guidelines. 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. 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.
So that’s going to wrap it up for 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 more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
