Spicy sour mustard greens (酸辣菜尾) is a very popular Malaysian-style Chinese dish. I like to cook this when I have lots of leftover meat. Goes well with teochew porridge or on it’s own.
This simple yet humble spicy and sour stew is so comforting and incredibly easy to prepare. And packs with lots of flavour. There is no hard and fast rules to cooking this dish and I literally use any leftover meat available.
Today I threw in balance pork knuckle with bone, left over roast pork and leftover roast chicken.
INGREDIENTS: Serves 6
- 5 bunches mustard greens or more, rinsed and cut into sections
- 500g meat roasted meat, bones, or any amount,
- 100g dried chillies
- 5 tamarind slices or more if your prefer it more sour
- Half a packet of the tamarind paste (I like mine sour, you can adjust to your liking)
- 3 lemongrass, bruised (optional)
- 8 cups water or fill it to just cover veg
1. Add the cut mustard greens, meat, dried chilli and tamarind peel in a pot water and boil
2. Once boiling, turn to medium heat and boil for another 15mins. Taste if its sour or spicy enough. Adjust to taste.
3. Turn down to simmer until vegetables are soft. Around 2-3hrs.
4. Taste. If don’t need further adjustment. Serve.
*You can keep unfinished portioms in fridge for the next 2 days