With rich cultural milieu, Malaysia is a culinary heritage that spans several hundreds years. Over a period of time, the culinary expertise of different cultures and races have been influenced by one another and have been brought together, resulted in a delicious fusion of local specialties and the original traditional fare. Hence, there's a different variation of pork curry dish, which is originally an Indians piquant traditional fare.
Below is a quick, easy and hassle-free recipe which calls for assam paste (or assam jawa), the Malay word for tamarind, which gives the dish its sour taste. To enhance the sourness, dried slices of tamarind fruit (assam/asam keping in Malay) are also added to the dish. Mouth-wateringly different, Indian food is generally 'chilli hot', blended with subtle additions of aromatic herbs and spices to lessen the 'bite'. This dish has no exception.
Mingling sourness from tamarind, sweet kick from sugar, spicy note from curry powder and chilli paste, the heady fragrant of curry leaves, distinctive richness of coconut gravy and earthy flavor from pork, this assam pork curry dish is a harmonious blend of the sweet, sour and spicy flavors designed to appeal to both the eyes and palates.
While this may be one of the most easy pork curry recipes you can find, don't be surprised by its superior taste. Learn how to cook assam pork curry with below simple recipe.
加哩猪肉片食谱
Ingredients :
300g sliced pork (cut into strips)
100ml thick coconut milk
50ml water
2 tbsp tamarind paste ("assam" paste), mixed with 50ml water and squeezed out tamarind juice
2 tbsp oil
Curry Spices :
4 tbsp chopped shallots
2 stalks lemon grass, mashed up
2 tbsp curry leaves
1 tbsp curry powder
3 tbsp chilli paste
3 pieces dried tamarind (assam jawa keping in Malay)
Seasoning :
1 tsp salt
1/2 tbsp sugar
1 tbsp light soy sauce
Method :
1. Heat up 2 tbsp oil and saute curry spices until fragrant.
2. Add in pork slices and stir well. Add in coconut milk, water, tamarind juice, seasoning and bring to boil. Cook until meat is tender. Dish up and serve hot.
