Chai Buey (Mustard Greens Stew)
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
3 person
|
Ingredients
Ingredients
- 250 g Mustard green, kai choy presoaked
- 2 pcs Carrots
- 250 g Meat of your choice beancurd for plant-based diet
- 1 tsp Dark Soy Sauce
- 1 tbsp Soy Sauce
- 1 tbsp oyster sauce
- 10-12 pcs Tamarind slices asam keping
- 12-15 pcs Dried Chilli presoaked in warm water
- 4 pcs garlic minced
- 50 g Gula melaka
- 500 ml Water
Optional
- Red Chilli
- Tomatoes
- Salt to taste
Ingredients
Ingredients
Optional
|
|
Instructions
- 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
- Add 500ml water.
- Closed the Instant Pot lid. Make sure the valve is on the SEALING position. Set PRESSURE COOK, HIGH for 15 minutes.
- After time is up, do a quick release. When all of the pressure released and the pin is drop, open the lid carefully.
- Saute the stew for a few minutes to thicken the gravy. Add salt accordingly.
- Serve well with hot steamed rice. Be sure to cook a little extra rice.
- Enjoy!
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