Chai Buey
The key ingredient of Chai Buey is usually some sort of meat–roast pig, barbeque pork, duck, or chicken. The end result is a hearty soup with intense flavor and lots of hidden treasures!
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Malaysian Recipes
Cuisine: Pork
Keyword: Chai Buey
Servings: 4 people
Calories: 48kcal
- Leftover meat roast pig, barbeque pork, duck, chicken, or turkey
- 6 dried red chilies soaked with warm water and then cut into pieces
- 4 pieces Asam Gelugor tamarind skins
- 1 cup tamarind juice
- 3 teaspoons taucheo fermented yellow bean sauce
- 5 medium bowls of water
- 4 stalks mustard green cut into pieces
- Salt to taste
In a pot, bring the water to boil. Add the leftover meat and boil for 15 minutes. Add in the dried red chilies, Asam Gelugor, tamarind juice, taucheo (fermented yellow bean sauce), and mustard green and simmer for 45 minutes.
Add salt to taste. Serve hot with steamed white rice.
Serving: 4people | Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 176mg | Fiber: 1g | Sugar: 9g