Episode 5 Back to Recipes
BABI SIO (Pork stew in thick coriander gravy)
Marinated pork Other Ingredients Garnishing
  • 1.5kg pork (front thigh portion)
  • 10g coriander seeds (ground into powder and toast over slow fire)
  • 20g sugar
  • 1 tsp pepper powder
  • 1 tsp salt
  • 2 tbsp thick soya sauce
  • 3 tbsp oil
  • 100g ground shallots
  • 5 cm cinnamon stick
  • 6 cloves tamarind juice (100g tamarind with 400ml water)
  • 500ml water
  • 60 cm sugar cane
  • 5g salt
  • 100g sugar
  • 1 bunch coriander leaves / Chinese parsley

METHOD

  1. Cut pork into cubes. Marinate pork with spices for 1 hour.
  2. Cut sugar cane into strips of 5 cm finger size.
  3. Pluck coriander leaves / Chinese parsley leaves and young stem and soak in ice water.
  4. Heat oil in wok. Sautee shallots, cinnamon stick and cloves.
  5. Add marinated pork and stir for 5 minutes.
  6. Add tamarind juice, sugar cane and water.
  7. Add sugar and salt.
  8. Simmer for 45 minutes until meat is soft and gravy thickens.
  9. Garnish dish with coriander leaves.
APOM BERKUAH (Apom in banana sauce)
Apom
A) Yeast Mixture B) Batter C) Rising Agent(Ibu)
  • 1 tsp yeast
  • 1/2 tsp sugar
  • 3 tbsp luke warm water
  • 480g rice flour
  • 120g glutinous rice flour
  • 600ml coconut milk
  • 400ml water
  • 200ml coconut water
  • 10g salt
  • 15g (1 tbsp) rice flour
  • 250ml coconut water
  • 1/4 tsp salt
  • 2 pieces pandan leaves

METHOD

  1. Mix ingredients in set A to form yeast mixture. Let it sit until yeast rises.
  2. Mix ingredients in set B to form batter.
  3. Mix ingredients in set C to form rising agent. Boil mixture until it thickens. Pour mixture into batter while it is still warm.
  4. Then pour in yeast mixture. Mix well and leave it to rise for 1 1/2 hours.
  5. Scoop batter to pie maker. When air bubbles appear then close lid and bake for 6 min each.
  6. When apom is ready, remove from pie maker and serve with banana sauce.
Banana Sauce
Batter Gula Melaka Syrup Other Ingredients
  • 3 tbsp rice flour
  • 100ml water
  • 1/2 tbsp salt

  • 350g gula Melaka
  • 50g sugar
  • 1 litre water
  • 1 comb Pisang Rajah / Pisang Mas
  • 600ml coconut milk (from 2 coconuts)

METHOD

  1. Skin and cut bananas into slices.
  2. Dissolve rice flour in water, add salt to form batter
  3. Boil gula Melaka, sugar and water to make gula Melaka syrup.
  4. Sieve gula Melaka syrup into a pot.
  5. Add in coconut milk. Stir slowly and bring to boil.
  6. Add bananas and rice flour batter. Stir slowly till it boils.
  7. Serve apom berkuah with banana sauce.