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| Simmering mustard stem to soften in hot boiling water. |
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| Simmer mustard leaves in hot boiling water. |
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| In a wok add some cooking oil, Stir fry garlic, dried chillies slightly fragrant add in roasted chicken |
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| Add in mustard and keep frying |
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| Add in tomatoes, tamarind juice, and tamarind peel |
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| Add water and seasoning and allow it to simmer. |
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Once simmer, I change to a pressure cooker. I just love using pressure cooker cos it cut short my cooking time and yet maintain gravy and fragrant. It takes me rough around 15 minutes in pressure cook.
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Tara.. Ready and done. |
Ingredient
1 kg local mustard ( boil in hot water drain and set aside )
700 g roasted chicken bones ( You can opt for roasted duck/ pork)
15 dried chilli (soak in hot water then remove seeds)
10 pcs tamarind peel
15 g tamarind juice
5 garlic
10 baby tomatoes
4 tbsp tomato sauce
1 tbsp chicken granules
2 tsp dark soya sauce
2 tsp sugar
1 tsp salt
Note:
Sweet sour and hotness depend on own preference.
Should you like to add or reduce please feel free to do so according to own preference.
Best taste and flavor after overnight.