Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, leftover meat with mustard green stew / chai buey. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Leftover Meat With Mustard Green Stew / CHAI BUEY is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Leftover Meat With Mustard Green Stew / CHAI BUEY is something that I’ve loved my entire life. They are fine and they look wonderful.
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 it.
The ingredients needed to make Leftover Meat With Mustard Green Stew / CHAI BUEY:
- Get 1 liter water
- Take 10 slice dry tamarind skin or paste
- Prepare 20 medium dried red chili pepper
- Take 1/2 kg green mustard
- Prepare leftover any roasted meat
- Make ready 1 kg LEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY
- Make ready additional sauce
- Get 1 tbsp dark sauce
- Make ready 2 tbsp light soy sauce
- Make ready meat add on
- Make ready 1 roasted duck or chicken
It only takes about an hour to change leftover roast beef or leftover steak into a new dish. This recipe is from Kalyn's Kitchen blog: http Taste for seasoning, add salt and pepper if desired. 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.
Instructions 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
I particularly love using baby mustard greens, which are pleasantly peppery. 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. Heat some sunflower or olive oil in a large saucepan and seal the meat. Keep going until you are happy with the consistency - add more cornflour for a thicker sauce and less for a thinner one.
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