If Cikyah Can Cook, So Can You

My One and Only, Now and Forever

A visit to Malacca would not be complete without having the state’s utmost culinary creation, humbly known as Masak Asam (that’s Asam Pedas to those from other states). Although the cooking process is very straight forward but the dish does have its variety. Just like chicken or fish curry, the differences in the ingredients used would bring out different tastes of  Masak Asam. I prefer using dried chillies and to perfume the dish, I use polygonum leaves (daun kesum) or kaffir lime leaves. Others would use bunga kantan (torch ginger) and some would have added crushed black peppercorns or even finely pounded toasted coconut flesh. In whatever way it is done, Masak Asam remains my champion.

My idea of enjoying a perfect Masak Asam involves ikan parang (snake ling) and slightly thick gravy. Savouring the spicy, slightly sweet and sour gravy on my rice while separating the bones from my fish piece(s) is pure heaven. However, my younger siblings do not really share the similar passion for Masak Asam is not really ther cup of tea.

Some time last month, I went back to Padang Jambu and later, ventured with Mak to the night market in Bukit Baru. When I came to the stall selling beef, I certainly know what to buy. My purchase had caused me a lengthy phone conversation with Mak ( a week later), asking on how to prepare the dish  just because I had forgotten that I’d bought the beef until I checked my freezer). Here’s my Mak’s recipe if you feel like trying.

MY WONDERFUL MASAK ASAM DAGING TETEL

Ingredients :

(A)

• 1 kilogramme of beef (ask your  butcher for daging tetel to cook this dish) (cut into small pieces)
• 15 shallots
• 15 to 20  dried chillies (seeded and blanched in boling water and drained)
• 5 pips of garlic
• 2 inch piece of ginger
• 1 inch piece of  turmeric
• 2 teaspoonfuls of fennel seeds
• 1 teaspoonful of fenugreek (soaked in water for 15 minutes and drained)
• 1 teaspoonful of shrimp paste
• 2 inch piece of galangal (bruised)
• 2 lemongrass (bruised)
• 2 potatoes (peeled and quartered)

(B)

• 1 pip of garlic (chopped)
• 1 piece of star anise
• 2 cm piece of cinnamon
• 3 cloves
• 3 cardamom pods

(C)

• 1 tablespoonful of tamarind pulp (mixed with 1/2 cup of water)
• salt to taste

Method :

1. Grind shallots, garlic, ginger, turmeric, dried chillies and shrimp paste till fine.
2. Heat about 3/4 cup of oil in a hevay base pot. Stir fry ingredients (B) till fragrant. Then, put in ground ingredients and stir fry until the oil separates from the gravy. Next, put in fennel seeds, fenugreek, lemongrass and galangal.
3. Put in your beef pieces and stir well. Pour in some water to cover the beef and simmer over medium heat till tender.
4. Once your beef is tender, put in potatoes and continue cooking till the potatoes are soft.
5. Next, add kaffir lime leaves, tamarind juice (add a little at the time for you might not need to put in all the juice) and salt to taste.
6. Let to simmer for another 5 minutes.
7. Serve with plain boiled rice or slices of French loaf.