Pounding…

I heard my missus pounding away in the kitchen the other morning but I did not bother to get up and go to have a peek at what she was cooking. Very soon, the whiff of the fragrances started to fill the whole house. “Ummmm…that smells good!” I thought to myself but I still could not make out what she had up her sleeves for lunch that day.

Finally, everything was ready…and there was this – her version of the ayam pongteh but she used pork and it was not stewed in the usual manner…

Leaf-wrapped pork-pongteh 1

She prepared all the ingredients which she mixed with the meat, cut into bite-sized pieces and then, she wrapped it all up, with some stalks of serai (lemon grass) and leek, in banana leaves on the inside and aluminium foil on the outside. Having done all that, she put the whole thing into our good ol’ Tatung pot to bake. I don’t know why she did not use her what-they-call-the HCP pan for this – perhaps it was not big enough but it did not matter really – she could easily have popped everything into the oven instead and turned on the heat to cook it even. What would be the most important was the taste of the end result, I’m sure everyone would agree with me on this.

So, was it any good? Well, I must say that it was very very nice…

Leaf-wrapped pork pongteh 2

Imagine how nice ayam pongteh in itself is and adding the fragrance of the banana leaves to that certainly brought the taste to a whole new level!

So was she pounding the ingredients for that? I don’t know – I did not ask. Hehehehehe!!! Perhaps she was pounding the sambal hay bee (dried prawns) for frying the ladies’ fingers…

Fried ladies' fingers with sambal hay bee

We had that for our vegetable dish that day.

Never mind! Whatever she was pounding, it certainly went a long way in making the lunch that day a most delightful and sumptuous one indeed. Yum! Yum!