Rose’s Kitchen

Babi Masak Assam


1 kg lean pork belly with skin

4 stalks serai, crushed

2 tbsp taucheo, pound till fine

5 pieces daun limau perut (lime leaves)

Ingredients to be blended:

200g shallots

40g buah keras (candle nuts)

20g kunyit (tumeric), sliced

3 fresh red chillies

5 dried chillies, soaked till soft


2 tbsp sugar

1-2 tsp salt or to taste

200g assam + 500ml water

4 tbsp oil


1.  Blanch pork, wash and cut into smaller pieces.  Add assam paste to water, knead well and strain out juice.

2.  Heat oil in saucepan, add 1 tsp salt followed by the crushed serai and fry for 2 minutes till fragrant.  Add in blended ingredients and stir fry all the time till the spice mixture is cooked and fragrant.

3.  Add pounded taucheo and stir fry for 2 minutes.  Add in the pork and stir fry for 10 minutes, adding more oil if the mixture seems dry.

4.  Add the tamarind juice and sugar and simmer for half an hour till gravy thickens and pork is tender.  Taste before adding additional salt and sugar.  Lastly add in the limau perut.


January 23, 2007 - Posted by | Meat


  1. Rose, thank you for sharing so generously. I would like to make the rempah in batches for convenience. Could you advise me how best to do this and how long can it keep in the fridge.

    Thank you.

    Comment by Dian | November 13, 2008 | Reply

  2. Thanks so much aunty rose~~ would love to cook this for my old granny =) as a traditional old nonya lady im sure she will love this , wishing you a speedy recovery and may god bless you always

    Comment by Alice | December 20, 2008 | Reply

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