Babi Assam and Satay Babi

Babi Assam (pork braised in tamarind sauce)

Ingredients

4 tbsp Cooking oil
2 tbsp Yellow bean paste (taucheo), pounded
570 g Belly pork, cut into thick strips
30 g Tamarind pulp (assam), mixed with 285 ml water, squeezed and strained
8 Green chilies, slit halfway lengthwise
6 Red chilies, slit halfway lengthwise

Rempah
4 Candlenuts, crushed
90 g Shallots, peeled
1 tbsp Shrimp paste (belacan) 

Seasoning
1/2 tsp Salt
1 Chicken stock cube
2 tbsp Sugar

Method

Finely pound the rempah ingredients. Heat cooking oil in a wok and fry rempah paste until fragrant and light brown. Add yellow bean paste, seasoning ingredients and stir-fry over low heat. Add in pork and half of the tamarind water. Stir-fry for a minute. Then add red and green chilies and the remaining tamarind water. Bring to boil, reduce heat and simmer until pork is tender.

Satay Babi (grilled spicy pork skewers and peanut sauce)

Ingredients Satay Babi
225 g Coconut, grated, squeeze to extract thick milk
680 g Pork, cut into 1.5-cm thick slices
85 ml Cooking oil

Rempah
4 stalks Lemon grass, thinly sliced
4 Red chilies, seeded
10 Dried chilies, seeded
4 Candlenuts, crushed
1 tsp shrimp paste (belacan)
15 Shallots, peeled

Seasoning
1 tsp Salt
1/2 tsp MSG
1/2 tsp Pepper
2 tsp Sugar
3 tbsp Cooking oil

Method
Pound rempah ingredients to a fine paste. Add seasoning ingredients and thick milk to rempah paste and mix. Marinate pork with this paste for 1 hour. Thread meat through wooden skewers. Brush with cooking oil and cook under a preheated hot grill until done. Serve with garnish ingredients and peanut sauce or pineapple sauce.

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