Choy kuek

Ingredients
- 1 roast pork bone/hock - chopped
- 6 dried chillies - washed
- 1/2 cup tamarind - washed
- pork stock cube (contain MSG)
- 6 bunch of mustard green - washed and torn to 3 inch long pieces
- 1/2 pickled mustard (kiam chye) - finely chopped
- salt

Steps
1. Boil 1/2 pot of water. Add roast pork bones/hock
2. Add pickled mustard, dried chillies, tamarind, pickled mustard, stock cube, salt. Boil for 1/2 hour. Taste
3. When soup is tasty, add mustard green. Boil until mustard green is soft. Serve.

This is comfort food for me. In Malaysia, you can get them in barbeque shops as the stock is made from barbeque/roast bones. It is also one of my aunt's fav and I have fond memories of getting take away from a barbeque shop in Canning Garden with her. One of my fondest memories of home is tucking into this together.