Rose’s Kitchenette

Babi Masak Assam

Ingredients:

1 kg lean pork belly with skin

4 stalks serai (lemon grass), crushed

2 tbsp taucheo, pound till fine

5 pieces daun limau perut (lime leaves)

Ingredients to be blended:

200g shallots

40g buah keras (candle nuts)

20g kunyit (tumeric), sliced

3 fresh red chillies

5 dried chillies, soaked till soft

Seasoning:

2 tbsp sugar

1-2 tsp salt or to taste

200g assam + 500ml water

4 tbsp oil

Method:

1.  Blanch pork, wash and cut into smaller pieces.  Add assam paste to water, knead well and strain out juice.

2.  Heat oil in saucepan, add 1 tsp salt followed by the crushed serai and fry for 2 minutes till fragrant.  Add in blended ingredients and stir fry all the time till the spice mixture is cooked and fragrant.

3.  Add pounded taucheo and stir fry for 2 minutes.  Add in the pork and stir fry for 10 minutes, adding more oil if the mixture seems dry.

4.  Add the tamarind juice and sugar and simmer for half an hour till gravy thickens and pork is tender.  Taste before adding additional salt and sugar.  Lastly add in the limau perut.

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January 23rd, 2007 Posted by rose | Meat | one comment