Chai Bui (Leftver Vegetable Stew)

This dish is widely popular in a Hokkein household. Usually it is cooked the day after a wedding banquet, on Chinese New Year or whenever there is a lot of leftover. I remembered I always picked the Asian mustard green and siew yoke (roasted pork) to eat. This hot and sour dish is easy to cook, everything in it will be the leftover food except the mustard green. Of course today, we don't really have to depend on the leftover in order to cook this dish (I never have so much leftover in my house). So, I enjoy this dish without much of the leftover. Whenever I buy a whole roasted duck, I will save the bone, neck parts and freeze it in my freezer. Then, I will add it in with some lean pork and lots of Asian mustard green to cook this dish.

Ingredients:

Asian mustard greens (Gai choy), cleaned (about one very big bowl)
Leftover pieces of roasted duck/chicken
Lean Pork slices (from 2-3 pork chops)
1 cup of Tamarind juice
8-10 dried chili peppers
Enough water to cover the meat and vegetable
Salt to taste
Sugar to taste

Method:

1. In a big pot, add in some water and let it boiled. When boiled, add in the pork slices. Dish out the impurities that float to the top and discard. Add in the leftover, tamarind juice and dried chilies. Let it simmer for an hour or until the meat is tender.

2. Add in Asian mustard green and let it simmer for a further 30 minutes or until the soften consistency you like. Season to taste with salt and sugar.