Mum cooked one of her signature dishes last week for the family. It's a dish that she grew up eating in Penang and that we've been eating since we were kids.
It's main ingredient is a vegetable called mustard greens. She first washes the mustard greens thoroughly with water to remove any dirt.
Then the base of the whole dish is started off with stir frying dried chili and lemongrass in some oil. Then blanched pork belly and roasted pork (optional) are added in together with the mustard greens, 1-2 bulbs of garlic (not peeled) and covered with water.
It is then seasoned with soy sauce, oyster sauce, some dark soy sauce, salt, 'asam keping' and its water is added then its covered to stew and simmer for a couple of hours. You'll know its done when the pork belly is fork tender and all the liquid it's been cooking in has thicken.
The flavors are super intense with notes of sourness coming from the 'asam keping' and slight heat coming from the chili. The lemongrass gives it a floral note and everything being cooked and stewed together gives the gravy and dish a rich and extremely flavorful dish.
If you're ever in Penang, find this till you can get it. You won't regret the effort of either finding it or cooking it for yourself.
