Recipe Ingredient
- 300g lean pork, sliced thinly
- 300g streaky pork, sliced thinly
- 1/2 a small bottle of cincaluk (fermented shrimp sauce)
- 5 shallots, sliced thinly
- 3 cloves garlic, sliced thinly
- 2 to 3 tbsp oil
- 3 stalks serai (lemongrass), lightly bruised
- 1 1/2 cups water or stock
- 10 bird chillies (cilipadi), sliced
- 2 red chillies, seeded and sliced thickly slantwise
- 50g asam jawa (mix with 150ml water, squeeze for juice and strain)
- Seasoning:
- 1 tbsp sugar
- Dash of pepper
Instructions
- Pour cincaluk into a sieve and rinse with cold tap water. Heat oil in a wok. Fry both shallots and garlic slices until golden brown and crispy. Drain and set aside.
- Retain the oil, then saute serai till fragrant. Add in pork slices and stir-fry well. Add water or stock and bring to a boil, then simmer meat for 10 to 15 minutes until gravy turns rather dry.
- Add cincaluk, asam jawa juice, chillies and cilipadi. Simmer for eight to nine minutes. Add seasoning to mix. Dish out and garnish with shallot and garlic crisps.
