Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, leftover meat with mustard green stew / chai buey. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Leftover Meat With Mustard Green Stew / CHAI BUEY is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Leftover Meat With Mustard Green Stew / CHAI BUEY is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have leftover meat with mustard green stew / chai buey using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Leftover Meat With Mustard Green Stew / CHAI BUEY:

1. Make ready 1 liter water
2. Make ready 10 slice dry tamarind skin or paste
3. Take 20 medium dried red chili pepper
4. Take 1/2 kg green mustard
5. Take leftover any roasted meat
6. Prepare 1 kg LEFTOVER ROSTED MEAT, ROSTED CHICKEN AND ROASTED DUCK AND GRAVY
7. Get additional sauce
8. Get 1 tbsp dark sauce
9. Make ready 2 tbsp light soy sauce
10. Take meat add on
11. Make ready 1 roasted duck or chicken

Instructions to make Leftover Meat With Mustard Green Stew / CHAI BUEY:

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

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