Cai Boi (Mustard Greens with Roasted Pig’s Trotter Soup)

Tested Recipe Adapted from Koh Sai Ngo’s A Taste of Kampung

Cai Boi (Mustard Greens with Roasted Pig's Trotter Soup)

Ingredients:

1.5kg roasted pig’s trotters (cut into pieces)

2.5kg mustard greens (rinsed and cut into large pieces)

1kg local salted vegetable (soaked and cut into long sections)

3 tomatoes (cut into pieces)

25 dried chillies (rinsed)

6 stalks lemongrass (white part only, flattened)

60g tamarind paste (soaked in 500ml water, squeezed and filtered for juice)

6 pcs tamarind peel

1 litre water

Preparation Instructions:

  1. Add tamarind juice and water into a large pot. Place in the remaining ingredients and bring to a boil.
  2. Cook over medium heat for 1 hour until the pig’s trotter and mustard greens are tender.
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