Mengkabo

MENGKABO – AUNTIE DOLLY’S CHILLI PORK DISH

This is dish is an heirloom exclusive to my family as the recipe was left behind by my late mother.  Just like what I am trying to do for my family now.  It is not clear how this dish came about but it is similar to a nonya dish but with a slight difference.  I suppose my mum modified it and called it her own version. It is spicy, savoury and sharp.

Each time my mum cooked this dish, people raved about it and kept asking her for the name of the dish.

Most times people could not remember or pronounce mengkabo. My mum being a very jovial lady, told them to remember NINABO instead. That word is a crude term commonly used in the hokkien community, something derogatory relating to one’s mother.  Just like in the west, when you curse “bloody hell”

I have protected this recipe for the last 50 years and now it is time to share it with you, the younger generation and hope that you will enjoy this dish as much as my whole extended family and my friends.

INGREDIENTS FOR THE REMPAH PASTE FOR BLENDING

200 grams shallots, peeled
50 grams candlenuts
50gms dried chillies (remove seeds before soaking)
50grams big red chillies (remove seeds)
50 grams belachan toasted (shrimp paste)
50 grams sliced galangal (blue ginger)
50 grams sliced turmeric (yellow ginger)
50 grams sliced serai (lemongrass)

Total of 8 items (remember the no. 8 always then you won’t miss out anything)

Blend with a little water till fine

PS. The above paste can be used to cook prawns, fish and squid. So make extra, fry with oil till fragrant ,cool it and store in freezer in portions.

INGREDIENTS

2 Kilograms of pork belly (I always use chilled Indonesian pork)
3 tablespoons mashed salted bean paste (tau cheong)
200 grams assam (tamarind) soaked in 500ml lukewarm water
100 grams green chillies
3 tablespoons sugar and a little salt to taste
2 Tablespoons cooking oil

METHOD

Heat oil and fry the rempah paste till you see oil enveloping the paste

Add pork and stir fry

Squeeze the assam juice (leave out pulp) into pan

When mixture starts to boil, turn fire down to medium and slow cook till pork is soft

You may have to add more assam juice when the liquid dries up

Cooking time is about 1 ½ hours

Lastly, add in green chillies and boil for 2 mins

Hope you all try cooking this dish at least once.

Cooking is also all about practice. The more you cook, the better the improvements.  Do not give up even if you don’t get it right the first time.

In years to come, I hope to be remembered each time people enjoy this dish.