Chai Buey (Mustard Greens Stew)
Servings Prep Time
3person 20minutes
Cook Time
20minutes
Servings Prep Time
3person 20minutes
Cook Time
20minutes
Ingredients
Ingredients
  • 250g Mustard green, kai choypresoaked
  • 2pcs Carrots
  • 250g Meat of your choicebeancurd for plant-based diet
  • 1tsp Dark Soy Sauce
  • 1tbsp Soy Sauce
  • 1tbsp oyster sauce
  • 10-12pcs Tamarind slicesasam keping
  • 12-15pcs Dried Chillipresoaked in warm water
  • 4pcs garlicminced
  • 50g Gula melaka
  • 500ml Water
Optional
  • Red Chilli
  • Tomatoes
  • Saltto taste
Instructions
  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. Enjoy!