Nyonya Recipe – Assam Babi
Assam babi means sour pork in a Malay, being fusion food or mixture of Chinese and Malay cooking culture, it is not surprise to find pork cook in Malay style in Nyonya cuisine.
Ingredients
600g pork (belly part, cut into serving size)
200g potatoes wedges (prefried)
6 slices of dried tamarind (assam keping)
2 pcs of pandan leaves (tied into knot)
4 pcs lime leaves (daun limau perut)
1 stalk sliced bunga kantan (torch ginger flower)
8 tbsp cooking oil
4 cups water
1 cup thick coconut milk
sugar and salt to taste
spices (blended or pounded)
8 pcs red chilies
8 pcs chili padi (bird’s eye chili)
150 shallots
25g belacan
8 cloves galic
2 stalks serai (lemongrass)
1 tbsp coriander powder
1 tsp cintan manis
Method
Heat oil in wok then saute blended ingredients to fragrant. Add pork and stir fry to mix well with spices then add water and bring to a gentle boil. Stir in dried tamarind, pandan leaves, lime leaves, sugar and simmer with low heat until pork is tender.
Add coconut milk, sliced bunga kantan and continue to simmer until gravy is thicken and almost dry up. Add pre-fried potato wedges to mix well and add salt to taste. Dish up and serve.
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Tags: assam babi, bunga kantan, fusion food, nyonya cuisine, nyonya recipes, serai, sour pork