Beef Kiam Chye Boay Mustard Green Soup 

Wet weather calls for this hearty salted mustard beef soup. It is simple to execute with a pressure cooker. Dump and forget

Ingredients:
2kg beef chuck
2 pack pickled mustard (sour)
**I used first food brand found in ntuc
10 cloves old garlic with skin
8 Assam slices
1 knob of ginger
1 knob of galangal
2 large tomatoes
8 chilli padi (De-seed)

Soak pickled mustard in hot water and rinse well. **Taste it to make sure its not too salty.

Steps:
Blanch beef chuck well, place all ingredients into the pot
Fill water to level 12 (Philip pressure cooker).

Pressure cook on soup option for 20 minutes.