Spicy sour mustard greens otherwise known as chai boey is a sour vegetable stew. This is a hearty dish with intense flavour and spicy and sour undertone. It's sour because of the tamarind skins and spicy as dried chilies are also added in the stew. This recipe is also the best way to use up leftover meat in your refrigerator. It has all the exotic tastes to accommodate every taste bud. So Enjoy!
1kgmustard greens, or more, rinsed and cut into sections
500gramsmeat, roasted meat & bones, or any amount, cut into chunks
5dried chillies
5tamarind slices, or more if your prefer it more sour
1tbspwhite peppercorns, crushed
1bunga kantan, torch ginger flower
1bunchvietnamese coriander, daun kesum
3lemongrass, bruised
8cupswater
seasonings:
1tbspsoy sauce
1tbspOyster Sauce
1tspchicken stock granules, optional
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Instructions
Have ready all ingredients.
First, rinse well the fresh mustard green vegetables and then cut into large pieces, about 2 inches piece.
Add the cut mustard greens in a pot or wok of boiling salted water. You may need to push them down in the wok to make room. Briefly blanch for about 3 minutes. Drained and set aside.
Crushed some fresh white peppercorn in a mortar. This will help to better release the flavour.
For the torch ginger flower (bunga kantan), use only the buds and not the stalk. Gently remove the petals of the torch ginger buds.
Soaked and deseed dried chillies before use.
Briefly wash the tamarind slices.
Cut tomatoes into wedges.
Bruise the upper bulb of lemongrass by smashing it with the side of a wide knife. This will help release some of the aromatic oils. And we're ready to cook the dish.
First, put the meat and bones into a large stock pot.
Add in the dried chillies and crushed lemongrass.
Then pour in water.
Bring the stock to a boil and then simmer for 30 minutes.
Then add in the cut tomatoes, vietnamese coriander leaves, torch ginger flower buds and crushed white peppercorns.
Next, add in soy sauce.
Followed by oyster sauce.
And chicken stock granules. Stir to mix everything together.
Add in the blanched mustard greens. The vegetables may seem a lot but they will cook down.
Over low heat, allow to simmer for another 30 minutes, until the meats and bones have released their flavours and the mustard greens are very tender (more yellow in colour). And we're done!
Taste to see if it's spicy, sour and salty enough. If it lacks any of these flavours, add more chillies, tamarind slices or soy sauce accordingly.
This dish is great on its own and even better eaten with steamed rice. As always, ENJOY!
Do not substitute chinese mustard greens (Gai Choy 芥菜) with other vegetables for this dish as its crucial in this stew. These leafy green vegetables have a peppery taste and can withstand the stewing without breaking down.Adjust the saltiness and tanginess in the stew according to your personal taste. The finished dish should have a balance of salty, sweet, spicy and sour balance.