Chai Buey

Ingredients:
1 pc                 Roasted Pig's Trotter
300 g              Smoked Bacon
1/4 no            Roasted Duck
4 kg                Big Mustard Leaves (大芥菜) - cut
3 pc               Carrot - peeled cut in pieces
5 pc               Tomatoes - cut in wedges
1 pkt              Pickled Mustard (酸菜/Kiam Cai) - OPTIONAL
10 pc             Mushroom - sliced
4 cloves        Large Garlic - crushed
1 pc               Sliced Ginger
2 tbsp           Bean Paste (豆酱)
6 no              Dried Chili
5 no             Chili Padi
2 pc              Pickled Plum and some syrup to taste
30 g             Tamarind Paste (Asam Kor)- mix with 60 ml water
3 pc             Tamarind Skin
2 stalks       Lemon Grass - crushed
1/2 cup       Ketchup Sauce
800 ml        Water
2000 ml      Water to cook the mustard leaves.
Method:
1)   In a different pot, bring to boil the 2000 ml water and blanch the mustard leaves than drain and set aside.
2)  Heat a deep non-stick pot with some oil, to fragrant the garlic crushes and ginger slices.
3)  Stir in bean paste and cook for 10 seconds.
4)  Add in Roasted Pig's Trotter, smoked bacon, roasted duck continue to stir-fry for a second.
5)  Add in mushroom slices, sliced ginger, carrot, dried chili, chili padi/ jalapeno and tamarind skin .
6)   Stir and cook for 3~5 minutes, sprinkle some water for better cooking.
7)  Slowly add in the water and drained mustard leaves, pickled mustard, lemon grass into the bones mixture.
8)  The water should cover up about 2/3 of the ingredients.
9)   Bring to boil, simmer for 15 minutes, stir occasionally for better cooking.
10)  Add pickled plum,syrup, tamarind juice to taste.
11)  Simmer for another 20~30 minutes.
12)  Add in some ketchup sauce than off frame.
13)  Serve with rice.