Babi Masak Assam

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Compared to Shermay Lee, who supposedly began learning Peranakan cuisine when she was 5 years old, Wee Eng Hwa was a very late starter. She began learning Nyonya cookery at the relatively ancient age of 47.

Fortunately, Wee Eng Hwa had two advantages over the self-proclaimed culinary child prodigy.

One, she could see what was in the wok without standing on a chair.

Two, her sifu has been guiding her for some 20 years. Shermay’s, even if you believe her marketing spin, kicked the bucket after lesson one.
Salted and Sour Mustard Greens
Judging from “Cooking for the President”, Mrs Wee Kim Wee has been an outstanding sifu to her daughter. What about Mrs Wee herself? Who was her sifu? No, it wasn’t her mother. Instead, it was her maternal grandmother, Saw Hai Choo. Mrs Wee, who was the matriarch’s eldest granddaughter and favourite, recalls:

“Granny had an extremely sharp nose and very discerning taste buds. One morning, while I was cooking ikan masak assam – my first attempt at cooking that dish – Granny came home from the market and exclaimed loudly from afar, ‘Telampon assam, kurang garam,’ meaning in Baba Malay, too sour and not enough salt. She had not even entered the house, but from the aroma wafting out of the kitchen, she could ‘taste’ the food I was cooking!”

In fact, Mama Choo’s eyes were as sharp as her taste buds and nose. Did you know she handpicked and matchmade Wee Kim Wee to her granddaughter?
Big Mustard Greens
Two of Mr and Mrs Wee’s seven children were born before Mama Choo passed away in 1940. The eldest, Wee Hock Kee, recalls:

“Cho-cho would reject any ingredient that was not cut in the correct way. She would not accept sloppy preparation of food. She would follow up by asking for a spoonful of the food to taste. It had to be just perfect. I remember Cho-cho had a strong loud voice. Often, she would complain, ‘Macham ayer longkang!’ meaning, like ditch water in Baba Malay, if a soup or gravy dish was not up to par.”

What would Mama Choo have said about Shermay Lee’s bamboo shoot water? Without a doubt, “Worse than ayer longkang!”

After reading about the legendary cook who didn’t mince her words, I was eager to try one of her recipes. I picked Babi Masak Assam because it seemed like the kind of thing I’d like, and I wasn’t disappointed. The big pot of spicy, sour and salty meat and vegetables had strong, bold flavours that were right up my alley.

I particularly liked the mix of three types of mustard greens: salted, sour and fresh. That was fun ’cause all the veggies looked the same after they were braised, so I had no idea what I was eating until I started chewing.

Did anyone mention longkang?

Nope, not at all, thanks to Mama Choo who passed her cooking skills to her granddaughter, who passed to her daughter, who passed to me and the whole world by writing an excellent cookbook. Had Mama Choo seen “Cooking for the President”, I’m sure she’d have been very proud of it.

BABI MASAK ASSAM (PORK & MUSTARD GREENS IN SPICY TAMARIND GRAVY)
Source: “Cooking for the President”
(Recipe for 8 persons)

200 g kiam chye (咸菜/salted mustard greens)

cut lengthwise 4 cm wide, then crosswise 7 mm wide

200 g sng chye (酸菜, sour mustard greens)

cut leaves crosswise 2.5 cm wide, and stems 1 cm wide

15 g dried red chillies (15 pieces)

cut 5 cm long and soak in warm water till soft, about 30 minutes; squeeze dry and discard water

20 g candlenuts (6 pieces)
300 g shallots, peel, wash and cut into small pieces

180 ml vegetable oil (I used 120 ml)
25 g belachan

toast till fragrant and dry; pound/grind finely to yield 2 tbsp

30 g light brown taucheo (fermented soya bean) paste
700 g pork belly

cut along the grain 3 cm wide, then across the grain 1.5 cm thick

15 g sugar (1 tbsp)

120 g assam paste

knead in 1.5 litres water and strain; discard seeds and pulp

2 pieces assam gelugoh (tamarind skin), rinse thoroughly
500 g kwak chye (芥菜, Chinese mustard greens), wash and cut 5 cm long
100 g green chillies (10 pieces), rinse and trim stems, leaving 3-4 mm
salt to taste (I didn’t add any)

? Mama Choo’s recipe specifies small mustard greens (小芥菜). I prefer big ones (大芥菜/大菜), which are more flavourful.
Big Mustard Greens
1. Soak kiam chye and sng chye in water for 15 minutes. Drain, squeeze dry, and set aside.

2. Pound or blend candlenuts, dried chillies and shallots till very fine. Fry in hot oil over medium-low to low heat until light brown and aromatic. Add belachan powder and stir through. Push aside. Stir-fry taucheo over low heat until intensely aromatic, about 5 minutes. Add pork and sugar. Fry over low heat for 5 minutes. Add assam water, assam gelugoh, kiam chye and sng chye. Simmer till pork is half-tender, about 45 minutes.

3. Add fresh mustard greens and green chillies. Simmer till all ingredients are tender but pork retains some bite, about 15 minutes. Sauce should cling lightly to pork and vegetables. Add water or boil rapidly to reduce as appropriate. Taste and add salt to taste. Serve hot. Sambal belachan with a squeeze of calamansi lime juice would make a nice dip.