Pork Knuckle Stewed In Assam Pedas Ikan

Benny has been bugging me about eating fatty food of all types. I think he has a secret mission to either get his or my artery choked! I gave up and gave in to his latest request – Pork Knuckles (PK).

It was Ricky’s day off from work so he joined us in this makan spree. Before I arrived, both of them already had a plate of “Orh Jian”, oyster omelet – another oily dish. Oh Benny!

We had other dishes also from Western Food 85 which I will blog next. Meanwhile, enjoy what I did with Mr. Henry Tay’s PK :D

Ricky was starved by the time I arrived.

Western Food 85’s Pork Knuckle Plate – S$16.
The Pork Knuckles was so good, I bought 3 more!
One for Cynthia and Dominic – Yup! We’re visiting for our free kopi again :) and two to bring home for my children.

Ricky showed me a function on my camera that can do multiple exposures and superimposed into one image in camera itself.
Cool!

While we were still in Bedok, I scurried off to buy some ingredients to cook dinner for my children later in the evening – Assam Pedas Stewed Pork Knuckle.
If you have time, make the paste from scratch (google for recipe online), also use more oil if using home-made paste as pre-packaged has oil in them already.

Lemongrass, Tomatoes, Chilli Padi (Pineapples, Cabbage & Brinjal or Ladies Fingers, your desired vegetables).

Heat one teaspoon oil, add lemongrass and stirfry till fragrant.
Add assam pedas paste, pineapples and tomatoes.
Add the veggies of your choice and stir for a couple minutes. Add 1 litre water and bring to simmering boil.
Add knuckle and simmer till tender and sauce thickens.

If necessary, add more hot water for simmering the knuckle till tender.
Keep lid on and slow cook till the desired tenderness is achieved.
Add salt and sugar to taste.
By the way, I’d sliced off the crispy skin before stewing the meat so as to retain crunch.