Stewed pork with shiitake mushrooms and brown bean paste recipe (babi sioh)

Place coriander seeds in a frying pan over low heat and toast for 2 minutes or until fragrant. Using a mortar and pestle, grind coriander seeds, 1 tbsp at a time, to a very fine powder. Set aside.

Process onion and garlic in a food processor to a smooth paste. Heat oil in a wok over medium heat and cook paste for 5 minutes or until fragrant. Add the soy bean paste and ground coriander, and cook for a further 2 minutes or until fragrant.

Stir in the pork, mushrooms, soy sauce, cinnamon, tamarind and 250 ml water, and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 45 minutes or until pork is tender. Just before serving, add sugar and stir to dissolve, then season. Top with coriander leaves and serve with rice.

* Taucheo is a Malaysian soy bean paste, available from Asian food shops.

* Spare ribs do not contain a bone, whereas American-style pork ribs do.

* Tamarind concentrate is available from selected supermarkets and Asian food shops.

As seen in Feast Magazine, Issue 12, pg53.

Photography by Chris Chen