Spicy sour mustard greens (酸辣菜尾) is a very popular Malaysian-style Chinese dish especially when you have plenty of leftover meat but have no idea what to do with them. Also known as Chai Buey (菜尾) which literally means ‘leftovers”, this humble spicy and sour stew is so comforting and incredibly easy to prepare. It is a very forgiving dish and there is no hard and fast rules to cooking this flavourful dish as you can use practically any leftover meat available.
All the leftovers (meat and other food) and mustard greens / Gai Choy (芥菜) are stewed together with some fresh tomatoes, tamarind slices and dried chilies. These tamarind slices and dried chilies served to enhance the sour and spicy flavour that is signature to this dish and make the stew extra tangy and spicy. The addition of ginger torch flower (bunga kantan), lemongrass (serai) and vietnamese coriander (daun kesum) give this stew such a special aroma. To sum up, this spicy sour mustard greens dish has all the exotic tastes to accommodate every taste bud. So enjoy!