Assam Babi, a peranakan classic with that wonderful combination of flavour and fragrance that will whet your appetite.
Ingredients
2½ Tbsp tamarind paste
1-1½ cup water
2 Tbsp oil
1 Tbsp, soy bean paste (tau cheong), mashed
600g pork belly or shoulder chop, cubed
2 stalks lemongrass, bruised
1 Tbsp palm sugar
salt to taste
Spice Paste (grind together)
4 medium red onions
4 candlenuts (buah keras)
3 Tbsp chopped galangal
3 cloves garlic
1 tsp tumeric powder or 1 thumb-size fresh tumeric
1 Tbsp chopped ginger
2 dried chilies
1 tsp Baba chilli powder or 4 fresh red chilies
1 tsp belacan
Method
1. Knead tamarind with water, strain and set aside.
2. Heat oil in wok and fry paste over medium heat for 6-8 minutes or until paste is fragrant and volume has reduced by about 1/3.
3. Add tau cheong and fry for 1 minute, then add pork, lemongrass and tamarind liquid. Stir well.
4. Simmer for 1 hour, partially covered or until pork is tender and gravy has thickened.
5. Stir in palm sugar and salt to taste.
6. Serve hot with rice.
Recipe : Shiok Exciting Tropical Asian Flavors by Terry & Christopher Tan (adapted)
Monday, January 15, 2007
Assam Babi ~ Tamarind Braised Pork
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4 Comments:
Hi, can I use skinless pork shoulder for this dish? (The butcher said it was for char siew, it has very little fat in it.) Thanks.
Skinless is fine. Much healthier.
Hi, I cooked this dish the other day but I omitted the chillies so the children can eat it. It was good. It tastes better after 'resting'. I served it more than 2 hours after cooking it.
Hi KY,
Glad you liked the assam pork. If you can quietly 'hide' some in the freezer for a next meal, it will taste even better ;)
Thanks for the feedback.
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