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Chai Buey (Mustard Greens Stew) Image

Chai Buey (Mustard Greens Stew)

Prep Time

20 minutes

Cook Time

20 minutes

Servings

3 person

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

Instructions

Recipe Categories

  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!