Assam Chinese Mustard Leaves (Gai Choy)

Ingredients:

5-6 pcs of Dried Tamarind Skin
10g of Dried Red Chillies
300g of Tamarind Paste
500-600g of Roast Pig Feet/ Roast Duck Bones (Leftover Meat)
1000g of Green Mustard Leaves/ Kai Choy
1-1.5 ltr of Water
Salt & Soy Sauce to taste

Instructions:

1. Heat Tamarind Skin & Dried Red Chillies until hot and fragrant in a deep pot.

2. Add in water, tamarind paste, roast meat & green mustard. Boil all ingredients then lower the heat to simmer, covered the pot to boil for about 1 hour or until the Gai Choy is soft.

3. Mixed in salt & soy sauce to taste and ready to serve.