Tamarind Mustard with Roast Meat Stew (Gai Choy)

Turn your leftovers from festive gatherings and entertainment into delicious stew without any fuss.

All you need are :
3 pieces dried tamarind peel (assam pei)
2 cloves of garlic (leave whole and unpeeled)
2 dried red chilli
1 tsp of tamarind paste (or soak thumb size tamarind in water & strain)
1 TBS of soy sauce
1 TBS fish sauce
2 tsp of brown sugar
1 tsp of nonya chilli paste (optional)
Mustard green - Gai Choy (washed, drain and cut into half length)

Using frozen or chilled leftovers : It is best to use a combination of roast duck and bones, BBQ pork ribs and roast layered pork. Defrost in the fridge before cooking. Those who yearn for this dish need not wait till the end of festivities but could cook using freshly roasted meat.

1. Dry fry dried chilli, garlic and tamarind till hot and fragrant. Remove from heat.

2. In a deep and heavy well conducted pot, fry meat with a little vegetable oil till sizzling hot. Add all the sauces and stir well.

3. Add mustard green (gai choi) and fry briefly. Cover the pot with a lid and simmer for 20 minutes. Serve with steamed rice.

* The taste is similar but richer than salty and sour preserved vegetables.

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