Let me do it my way…

I did mention in my previous post that in the week-long break, my girl had a few loose ends to tie so she and the mum were out one morning to get something done. Left to my own devices, I decided to cook lunch.

These were the ingredients…

Ingredients to be pounded

…I pounded – some shallots and garlic, peeled and sliced, kunyit (turmeric), and lengkuas (galangal) and one big chili.

Other than those, I soaked some asam (tamarind) keping to soften, got ready two stalks of serai (lemon grass), ends pounded, and some kunyit leaves, cut into thin strips and of course, the meat (pork – I guess you can use chicken, prawns or whatever else)…

Pounded ingredients and the rest

I heated a bit of oil in the wok and fried the pounded ingredients…

Fry the pounded ingredients

…and the serai followed…

Add the serai

Then I added the meat…

Add the meat

…and the asam keping

Add the asam keping

…and mixed everything thoroughly before I added some water.

After adding a pinch of salt and a bit of sugar, I simmered till the gravy had thickened and dried up somewhat…


…before adding the kunyit leaves…

Add kunyit leaves

…and it was done.

I also fried some kangkong (water spinach) with finely-chopped garlic and some sambal belacan (pounded dried prawn paste with chili) that we had in the fridge and served garnished with fried ikan bilis (dried anchovies)…

Fried kangkong belacan with ikan bilis

The kangkong was very nice, spicy because of the sambal but the meat was rather disappointing as that big chili that I used was not hot at all.

Before I heated it up for dinner, I added a few cili padi (bird’s eye chili), seeds removed and thinly sliced…

With cili padi added

…and yes, that certainly helped a lot – it was very nice, after that.

Wanna give it a go?

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

8 thoughts on “Let me do it my way…”

  1. Never taste such way of cooking pork but I am willing to try. Love the kangkong. More fried anchovies for me. πŸ™‚

    Lots of anchovies! I only sprinkled a bit of what I had fried for the “photo shoot”. πŸ˜€

    I used pork as I saw a lot in the freezer, didn’t feel like chicken, the chore of having to chop up those thighs, our knives all not sharp one. I would love to use prawns but there weren’t any in the fridge. Will buy and cook one of these days, sure nice one.

  2. My favourite kangkong fried with sambal belacan. The chicken sure taste good with all the herbs thrown in to cook. Hope it is not too spicy for me to handle.

    You’re sure you’re not a Sibu Foochow? πŸ˜€ No worries, not spicy at all initially, a hint of it after adding the cili padi. Will add more when I cook this again. Will try with freshwater prawns next time.

  3. the finished product looks delicious – definitely instagrammable (if you’re on instagram!) πŸ™‚

    No, I’m not. I’ve a Twitter account though…but I can no longer remember my user name and password. πŸ˜€

  4. If u conduct class, I sign up for the class…

    I wonder how much they charge now. At one time, it was RM10 per person in a group/class to learn to cook one dish.

  5. I’ll game for it if its chicken πŸ˜€

    Would be nice with chicken – the Malays have something like this at their stalls but I do think it would be best with our giant freshwater prawns.

  6. Was that a spontaneous recipe? I am sure it is very tasty with all those onions, chili, serai, garlic and turmeric.

    Yes, just throw in anything and everything. I never follow recipes one, trust my instincts…and agak agak.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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