Menglembu is a quiet and peaceful town in Perak, Malaysia. Interestingly, when you drive towards this town, you will see a few giant peanuts at the center of the roundabout. Once upon a time, there was a hidden food haven named Ma Chai “Twins” Chee Cheong Fun (CCF) which was one of the must eat food. The uniqueness of this CCF was that you can choose your favourite side dishes, such as sambal petai, sambal cockles, curry pig skin, wild boar curry, fried chicken and many more, as add-ons. To make this dish even more flavourful, it was garnished with fried shallots and sesame seeds. Sadly, when we returned to Menglembu recently, we discovered that the business has since closed.
Well, well… Now that we cannot taste this in Menglembu anymore, I was inspired to recreate this Curry Pig Skin dish to go with Chee Cheong Fun to continue our fond memories of this dish.
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Serves 3 to 4 persons
10 pieces Chee-Cheung-Fun 猪腸粉 (cut into strips)
1 pack baked pig skin
10 long beans (cut to 1-1/2 inch)
3 tablespoons curry powder
1 teaspoon turmeric powder
1 tablespoon minced ginger
1½ tablespoons minced garlic
2 tablespoons chopped shallots
Some Curry leaves
3 Lemon grass, cut into 3 sections
1-inch Belacan, toasted
150ml coconut milk
2 tablespoons cooking oil
Salt & sugar to taste
Sesame seeds, toasted
Fried dried shrimps
- Soak the pig skin in water for about 15 minutes.
- Once it has softened, cut them into bite sized pieces. Set aside.
- Heat a pan and add in the cooking oil.
- Add in ginger, garlic and shallots. Fry till fragrant.
- Add in the toasted belacan, curry leaves, and lemongrass. Fry for a couple of minutes or till fragrant.
- Add in the pig skin and stir-fry for a minute.
- Pour in the stock/water, then cover and simmer on medium-low heat for 10 minutes.
- Add in the long beans and simmer for another 10 minutes or till the texture is to your liking.
- Remove the lid, then add in the coconut milk, salt, and sugar to taste. Continue to simmer until the gravy is slightly thick.
- Serve with Chee Cheong Fun and top with your garnishes (if any).