Chai Buey (Mustard Greens Stew)
Hidangan Masa Persediaan
3person 20minit
Masa Memasak
20minit
Hidangan Masa Persediaan
3person 20minit
Masa Memasak
20minit
bahan-bahan
bahan-bahan
  • 250g Mustard green, kai choypresoaked
  • 2pcs lobak merah
  • 250g Meat of your choicebeancurd for plant-based diet
  • 1tsp Kicap Gelap
  • 1sudu besar Sos soya
  • 1sudu besar sos tiram
  • 10-12pcs Tamarind slicesasam keping
  • 12-15pcs Cili Keringpresoaked in warm water
  • 4pcs bawang putihcincang
  • 50g Gula melaka
  • 500ml air
Optional
  • Cili Merah
  • tomato
  • garamto taste
Arahan
  1. Layer ingredients into the Instant Pot inner cooker, accordingly: 1. Dried chillies (rinsed and drained) 2. Tamarind slices (rinsed and drained) 3. Garlic (you can leave the skin on for more flavor if you like) 4. Gula Melaka (can be substituted with palm sugar or brown sugar) 5. Mustard Green stalk 6. Carrot 7. Soy sauce 8. Oyster sauce 9. Dark soy sauce 10. Meat of your choice I beancurd for plant-based diet 11. Mustard Green leaves
  2. Add 500ml water.
  3. Closed the Instant Pot lid. Make sure the valve is on the SEALING position. Set PRESSURE COOK, HIGH for 15 minutes.
  4. After time is up, do a quick release. When all of the pressure released and the pin is drop, open the lid carefully.
  5. Saute the stew for a few minutes to thicken the gravy. Add salt accordingly.
  6. Serve well with hot steamed rice. Be sure to cook a little extra rice.
  7. Nikmati!