Asam babi goreng

Asam babi goreng

Fried tamarind pork (Bali)

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon tamarind pulp
1 onion, roughly chopped
2 garlic cloves
2 teaspoons fresh ginger, finely grated
2 tablespoons kecap manis
1 teaspoon Sambal ulek
or 2 fresh red chillies, seeded and chopped
1 tablespoon oil
500g pork spareribs, cut into short lengths
1/2 teaspoon salt
2 teaspoons dark palm sugar, chopped

Method

  1. Soak the tamarind pulp in 80 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Put the onion, garlic, ginger, kecap manis and sambal ulek into a food processor and process until smooth.
  3. Heat the oil in a wok or large heavy-based frying pan over high heat. Add the pork and cook, turning often, until brown all over. Reduce the heat to medium, pour off any excess fat, then add the onion mixture and stir-fry for 5 minutes. Add the tamarind liquid, salt and 60 ml hot water. Reduce the heat to low, cover and simmer 25–30 minutes. Add the palm sugar and cook uncovered, stirring regularly, until the sauce is dark and almost dry. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again