For some people, their version of Babi Ponteh is stewed pork (stewed fatty meat generally) with bamboo shoots.
Babi Ponteh actually means stewed pork with bean paste and coriander. The addition of Bamboo shoots or other side ingredients is up to individual taste. Bamboo shoots actually takes the edge off the bean paste, helping to blend the flavours better, but I'm more partial to using chestnuts. With Coriander and chestnuts, the dish will overall have a slight natural sweetness without having the need to add sugar. Perhaps because I've got a sweet tooth, and I prefer this method. There are other things which you can choose to add to this dish - like a piece or two of chilli padi to raise the the spicyness up a couple of notches. If you like chilli, add them in when you're frying the rempah. It blends in and frying it at the start helps to bring out all the essential oils and mixes it with the flavours of the other spices.
Generally the older folks prefer to use trotters, but in today's age, we're more health conscious and the use of such fatty meats (although it doesn't taste oily, is still high in cholesterol). I normally opt for meats with a some fat on them - normally choose the "five flower cut" as it's just the right combination of meat and fat. It's got the right amount of fats to smoothen and amalagamate the flavours.
I've not had Babi Ponteh for a while, and since I'll be cooking for a client, I'll cook a little more, so that I can have it for my meals for the next few days. That's one of the best things of Peranakan cooking. The taste of food improves as we cook it.
Babi Ponteh actually means stewed pork with bean paste and coriander. The addition of Bamboo shoots or other side ingredients is up to individual taste. Bamboo shoots actually takes the edge off the bean paste, helping to blend the flavours better, but I'm more partial to using chestnuts. With Coriander and chestnuts, the dish will overall have a slight natural sweetness without having the need to add sugar. Perhaps because I've got a sweet tooth, and I prefer this method. There are other things which you can choose to add to this dish - like a piece or two of chilli padi to raise the the spicyness up a couple of notches. If you like chilli, add them in when you're frying the rempah. It blends in and frying it at the start helps to bring out all the essential oils and mixes it with the flavours of the other spices.
Generally the older folks prefer to use trotters, but in today's age, we're more health conscious and the use of such fatty meats (although it doesn't taste oily, is still high in cholesterol). I normally opt for meats with a some fat on them - normally choose the "five flower cut" as it's just the right combination of meat and fat. It's got the right amount of fats to smoothen and amalagamate the flavours.
I've not had Babi Ponteh for a while, and since I'll be cooking for a client, I'll cook a little more, so that I can have it for my meals for the next few days. That's one of the best things of Peranakan cooking. The taste of food improves as we cook it.
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