What Is Remembered Is Up To You

Satay Babi Penang

Ingredients

Main:

455 g/ 1 lb lean pork

455 g/1 lb hoon cheang (Penang Hockien for small pig's intestines) optional

1 clove garlic

115 g/ 4 oz pig's fat

100 satay stick at hand

455 g/ 1 lb charcoal

Marinade:

225 g/ 8 oz grated coconut

pinch of salt

1 clove garlic

2 stalks of lemongrass (bulb end)

4 tbsp roasted coriander seeds OR 2 tbsp coriander powder

5 cm/ 2 in turmeric OR 2 tsp turmeric powder

2.5 cm/ 1 in galangal OR 1 tsp galangal powder

1.2 cm/ 1/2 in cukor/chekor (kencur) OR 1/2 tsp kencur powder

2 tbsp light soy sauce

1 tbsp sugar

Special dipping sauce:

15 dried chilies

2 fresh red chilies

225 ml/8 fl oz water

1 sweet potato / tapioca

2 groundnut candy (thor thau th'ng)

115 g/ 4 oz sour plum sauce

3 tbsp sugar

1/2 tsp salt

Garnish:

6 thick slices bread

Method

A. For main:

1. Slice pork thinly according to grain. Remove all sinews.

2. Wash pig's intestines thoroughly and remove fatty tissues at the side. Slide garlic down inside of intestines to get rid of impurities and odour. Boil to cook and cut into lengths of 2.5 cm (1 in).

3. Slice pig's fat into thickness of 0.25 cm (0.1 inch) and cut into squares of 2.5 cm (1 inch).

B. For marinade:

1. Prepare grated coconut to obtain thick coconut milk and 225 ml (8 fl oz) thin coconut milk. Add a pinch of salt to thin coconut milk and put aside for grilling.

2. Prepare spice paste by grinding or pounding all ingredients until smooth. Where powdered spices are used blend in evenly. Mix with thick coconut milk, light soy sauce and sugar. Marinade is ready.

3. Divide marinade into 2 lots. Marinade pork slices into 1 lot and pig's intestines with pig's fat in another lot for 1 hour. They may be skewered at the same time.

4. Take 1 satay stick and skewer 1 pork slice and 1 piece pig's fat alternately for 1/2 the length of stick. Repeat until all pork slices are skewered. Save left-over marinade for grilling.

5. Take 1 satay stick and skewer 1 piece of pig's intestine and 1 piece of pig's fat alternately for 1/2 the length of stick. Repeat until all pig's intestines are skewered. Save left-over marinade for grilling.

C. For special dipping sauce:

1. Prepare dried chilies. Seed fresh red chilies. Grind or pound together into a smooth paste.

2. Boil water. Add chilly paste and allow to simmer.

3. Peel sweet potato and dice into small cubes. Boil in a little water and mash into a smooth paste. Mix in with chilly paste. Stir well.

4. Grind or pound finely roasted groundnut candy. Mix into chilly paste and stir well.

5. Add sour plum sauce, sugar and salt. Stir thoroughly all the while until sauce is smooth and thick.

D. For garnish:

1. Toast bread, brushing lightly with tumeric seasoned cooking oil and cut each slice into 9 pieces.

E. For serving:

1. If satay grill or barbecue is used, start charcoal fire in good time. Grill 10 skewers of pork and 10 skewers of intestines at a time. Satay can also be grilled under an electric grill in the kitchen.

2. Take thin coconut milk and mix with left-over marinade. Brush mixture on both sides of satay while grilling to enhance flavor. Grill until brown and crispy.

Roti Babi

Ingredients

6 slices overnight uncut 'hotel' bread loaf

2 eggs

Stuffing ingredients:

100 g pork, minced

1 tablespoon coriander (ketumbar)

10 peppercorns

¾ inch cekur/sar keong

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

4 shallots, peeled

2 pips garlic, peeled

¼ teaspoon salt

2-3 tablespoons cooking oil

2 teaspoons flour

Method

Grind coriander, peppercorns and cekur finely.

Pound shallots and garlic finely.

Beat eggs in a little flour.

Make deep slits along the sides of the bread using a sharp knife.

Heat 2-3 tablespoons of cooking oil. When hot, add pounded onions and garlic and fry until soft.

Add pounded coriander, peppercorns and cekur as well as dark and light soy sauces.

Stir over low heat until fragrant.

Add minced pork and stir until cooked.

Dish out and stuff bread with mixture.

Heat 1½ rice bowls of oil until hot.

Dip both sides of the bread in the beaten egg and fry at low heat until both sides are slightly brown.

Dish out, drain oil and serve.

Tau Yew Bak

Ingredients:

600g pork belly with skin, cut into bite-sized pieces

15 cloves garlic, keep whole with the skin on

1 litre water

(A) Marinade

2½ tbsp castor sugar

3½ tbsp dark soy sauce

4 tbsp light soy sauce

1/2 tsp pepper

1 tsp salt

(B) Aromatics

4cm piece cinnamon stick

2 star anise

5 cloves

(C) Fillers

5 hard-boiled eggs, shelled; 5 potatos skinned and boiled; 5 to 10 pieces of boiled shitake mushrooms

Method

Marinate pork pieces with (A) for several hours or preferably overnight in the refrigerator.

Combine marinated pork meat with ingredients (B) in a casserole. Add in garlic and water and cook on high heat until mixture begins to boil.

Turn down the heat to medium-low and allow the contents to simmer for 50-60 minutes or until the liquid is reduced to about half its amount. Add in (C) the hard-boiled eggs, boiled potatoes and the shiitake mushrooms and continue to simmer for an extra 5-6 minutes.

Who wanna bet this is not going to be another N.F.A. case?