Chye Buey - Hokkien Leftover Stew

Chye Buey is the ideal dish to clean out all the food in the fridge left behind from the Lunar New Year celebrations. Roasted duck, roasted meat, roasted chicken, pig trotters, prawns, shellfish, you name it. This is a classic Hokkien stew and is made using three main ingredients: mustard vegetables, tamarind (assam) and dried chilli. The rest is up to your culinary imagination.

Serves 4

2 cloves           garlic, minced
2 slices             old ginger
1 tablespoon    vegetable oil
4 slices             tamarind
8 pieces           dried chilli (more if you prefer it spicier)
3 bunch            mustard vegetable, washed and cut into smaller pieces
1 litre               water
500g                combination or variation of roasted duck, roasted meat, chicken, pig trotters, prawns


Heat a pot with 1 tablespoon of vegetable oil. Add in the minced garlic and sliced ginger and fry till fragrant. Add in the leftover ingredients and fry for a minute.

Add in 1 litre of water, 8 pieces of dried chilli, 4 tamarind slices and bring to boil. Add in the mustard vegetables and lower heat to simmer for 2 to 3hours. Serve with steamed rice or porridge.

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