Sekba Babi Peranakan Pork Stew Recipes

SEKBA BABI - PERANAKAN PORK STEW

Steps:

• Place pork and 6 cups of water in a pot. Bring to a boil, simmer for 30 minutes. Set aside the pork and cut into bite size pieces. Discard the water.
• Return cut pork into the pot, add 8 cups of water, along with cloves, star anise, szechuan peppercorns, nutmeg, salt, sugar, sweet soy sauce, soy sauce, and black vinegar. Bring to a boil.
• Heat 3 tablespoon oil in a frying pan, sauté garlic and shallot until fragrant and browned, about 3-4 minutes. Add this to the soup.
• Add tofu, preserved green mustard, hard boiled eggs, and potatoes to the soup. Simmer for 30 minutes or until the meat is tender and the potatoes are fully cooked. Adjust seasoning as needed.
• Serve hot with steamed white rice.

KABOCHA AND PORK STEW

Steps:

• Mix cooking sherry, cornstarch, soy sauce, baking soda, and salt together in a small bowl for the marinade. Pour over pork in a large bowl and stir to coat.
• Cut kabocha into 1 1/2- to 2-inch chunks. (The skin is edible and nutritious, so keep it on!) Set aside.
• Place pork and marinade in a large wok over high heat; cook and stir until crumbly but barely cooked, 3 to 6 minutes. Transfer pork to a plate.
• Add olive oil to the wok and reduce heat to medium-high. Add green onion whites to hot oil; cook and stir until onions begin to brown and turn crispy, 1 to 2 minutes. Add garlic gloves, 1/2 teaspoon black pepper, and curry powder; cook for 1 minute, being careful not to burn spices. Add kabocha and cook for 2 minutes.
• Add just enough boiling water to cover kabocha pieces. Add soy sauce, fish sauce, dark soy sauce, steak sauce, oyster sauce, and remaining 1/2 teaspoon pepper. Stir in pork. Cover and simmer with the lid ajar until kabocha is fork-tender, 30 to 45 minutes. Stir in onion, cover, turn off the heat, and let steam until onions have softened, about 5 minutes. Stir in chile powder and serve.

CHICKEN AND PORK SEEKH KEBABS

Steps:

• Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.
• Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.