This is the kind of recipe that is written in a piece of paper thorn from an exercise book and passed around. I've got it from Aunt Sylvia, so credit goes to her. In all account, this is a simple recipe. The only complicated part is prepping the ingredients to be blended, and washing the blender. I have cooked this dish both with chicken and pork, and they are equally good. My previous attempt cooking this recipe using chicken is found here.
Mr. Tee have a love-hate relationship with this dish. He loves it, because the gravy is appetizing and goes well with rice, but he hates it when he got the pineapples. Poor guy, he's too used to having curry and potatoes. I have tried adding 1 medium sized potato into the dish and it is just as delicious. Only now, Mr. Tee had to guess whether he got potatoes or pineapple.
Aunt Sylvia's Assam Pork
3 cloves of garlic
2 inch turmeric/ 1 1/2 teaspoons turmeric powder
10 dried chillies
1 tablespoon assam jawa paste
1/4 - 1/2 cups assam juice
1 small fresh pineapple, cut into chunks
1/2 chicken or 600g lean pork
2 tablespoon meat curry powder
3 stalks daun kesom
Salt to taste
Fried shallots (optional), to garnish
Coriander leaves (optional), to garnish
Blend ingredient shallots, garlic, dried chillies, assam jawa paste and candle nut
Cut chicken into pieces and season with meat curry powder and salt.
Heat oil and saute blended ingredients until fragrant. Add salt to taste.
Add chicken and daun kesom. Mix well.
Add pineapple and assam juice. Cover and let it cook til chicken is tender.
Dish and garnish with fried shallots and coriander leaves.
Serve with white rice.