Ingredients
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600 g Leftover Roast Meat
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3 litre Water
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8 pcs Dried Chilies
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2 slices Ginger
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5 cloves Garlic; whole
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3 pcs Assam Keping
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3 stalks Mustard Greens (Gai Choy)
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To Taste Salt
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To Taste Sugar
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2 Tbsp Oil
Directions
Chai Buay also known as Choi Geok is a stew made of leftover roast meat. Whenever there are big festivals or celebrations, there will be abundant of good food. And when it is over, leftover meat are not thrown away. Families turns them into a hearty stew. Leftover meat such as assorted roast duck, pork or chicken. They make a better base for this stew. To make it appetizing, chilies and assam keping are then added.
Mustard greens generally have very little to no taste on its own. But when added into this stew, they soak up all the flavours in it. Best part is if there are leftover soup, reheat the next day, add more greens. They taste even better overnight.
Steps
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1
Done
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Heat up 2 tbsp oil in a soup pot, add dried chillies, ginger and garlic. Saute until fragrant. Add roast meat, water, and assam keping. Bring it to a boil. Once boiled add mustard greens. Continue boiling till the greens are soft and tender, season with salt and sugar. |
