This pork in tamarind sauce recipe belonged to the late Mrs Leong Yee Soo, who is described in the foreword to her cookbook ‘The Best of Singapore Cooking’, as having “represented the last bastion of Peranakan cooks, whose attention to detail are legendary and for whom cooking skills are developed to a fine art”. Her original, hardback recipe book was the first cookbook I purchased decades ago, and which I still consider as one of my most invaluable resources for fine recipes on Peranakan cuisine.
Here is one such recipe, featuring pork in tamarind sauce (Babi Assam). There is absolutely nothing in this recipe that compelled me to tweak listed proportions or ingredients – it is perfect the way it is presented. This is a truly appetising, zesty dish offering tangy, robust flavours of tamarind juice infused with soy bean paste, and spiced up with fresh red and green chillies. I hope you will try this one day!