BABI ASAM

Serves 4–6

Flavoured with tamarind juice and asam gelugor, this dish of stir-fried pork has a sourish taste that makes it very moreish and satisfying. It is ideal for eating with rice. My aunties used to say, “Ada ini satu lauk sudah boleh, sama patah chilly hijou,” meaning that this dish alone garnished with some crushed green chillies is sufficient to make for a good meal.

Cooking oil 4 Tbsp

Pork belly 600 g (1 lb 5⅓ oz), cut into pieces
of desired size

Tamarind pulp 100 g (3½ oz), mixed with
600 ml (20 fl oz / 2½ cups) water and
strained

Asam gelugor 2–3 slices
Sugar 2 Tbsp or to taste
Green chillies 3, sliced

Rempah

Candlenuts 8
Shallots 250 g (9 oz), peeled
Red chillies 8

Roasted prawn (shrimp) paste (belacan)
(page 26) 2 tsp

Preserved soy bean paste 1 Tbsp

1.   Using a mortar and pestle or blender, grind ingredients for rempah into a paste.

2.   Heat oil in a pot and add rempah. Stir-fry until fragrant.

3.   Add pork and stir-fry to mix well.

4.   Add tamarind juice and asam gelugor and simmer for 30 minutes or until
meat is tender.

5.   Add sugar to taste.

6.   Dish out and garnish with sliced green chillies. Serve hot with rice.

NOTE

•  For a less fatty dish, replace half the pork belly with lean pork.

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PERANAKAN HERITAGE

Cooking