PPC Shuen Choy / Chai Boey

Ingrediants:

- mustard leaves (4-5 big bunches)

- roasted pork leg / meat

- abt 20 pieces of dried chili, soaked in hot water

- 20 pcs of asam kering pieces

- a thumb size of ginger, sliced

- 4 bulbs each of garlic and onion, chopped

- 3-4 stalks of lemongrass, bruised

- cabbage, few huge slices

- 1 tomato, cut to quarters

- 1 big onion, sliced

- sauce (2 tbsp oyster sauce, 1 tbsp chili tauchu sauce, 2 tbsp soya sauce and 2 tbsp dark soya sauce, 1 tbsp tomato/chili sauce)

- water

- salt to taste

Steps:

- any bake mode, saute onion garlic and ginger til fragrant.

- add in dried chili, asam kering, lemongrass and big onion and fry til fragrant

- add in meat and mix well

- add in sauces and water to cover all meat

- close ppc cover and use meat mode for 15mins.

- while waiting, blance all vegetables in a pot of hot water to "reduce its size" 😅

- when ppc is done, manually release preasure and add in all stalks of the mustard leaves

- close and pressure cook for another 10 mins (any mode)

- when done, release pressure, add in all the rest of the mustard leaves. Mix well.

- close and pressure cook for half hour.

- when done, release pressure, continue cooking with any bake mode to thicken sauce.

- add salt to taste, if required. Can add extra tomato sauce or chili tauchu sauce if want it to be more spicy.

- done, serve hot!