A friend once shared a link to a video titled "Chef Gordon Ramsay in
Malaysia". In this video, he had learned how to cook our Malaysian dishes from all the
aunties who cook their dishes with “agak agak” recipes. Both Quay Lo and I had so much fun watching this video
because there were so many funny moments. If you want a good laugh to brighten
up your day, you must watch it . Also, you will understand why he called it “Aunty Power” LOL! KUDOS to all the Aunties in the world!
Two months ago, I made this dish which I am going to
share with you. This is my first time cooking a dish “agak agak”. (no
measurements) and exercised my "Aunty Power". So, I won’t be able to give you a precise recipe but I will let
you know what I use to cook this "agak agak" dish. LOL!
My Quay Lo love this dish and said it was delicious so I went ahead and made this again for my good friend on the day he was discharged from hospital after a surgery, to cheer him up. He told me later that he enjoyed the dish and it was good. So good things must be shared and here it is.
Braised pork shoulder loin
This dish was featured in Asian Food Channel (Official) Facebook page
on 6th November 2012
Agak agak
ingredients:
Chunks of
pork shoulder loin
Garlic
cloves
Duck fat
Ground sage
Sea salt
Ground mustard
seeds
Ground toasted
fennel seeds
Some carrots
Fennels
Pork or
chicken stock
Method:
Clean the pork should loin and remove all the silvery
connective tissues and cut into big chunks. Rub the meat with sea salt and
ground sage and set aside. Add
duck fat in dutch oven and brown the chunks of meat. Add in garlic cloves and
stir fry till fragrant. Remove meat from dutch oven and deglaze with pork or chicken stock. Return the meat into
the dutch oven. Add fennels, carrots, ground mustard seeds and ground toasted
fennel seeds and braised for 3 hours in a preheated oven at 150 degrees C. In about 1 ½ hours, dish out the fennels and carrots and set aside and continue to braise the pork shoulder loin. Return fennels and carrots to the dutch oven till they are hot before serving.
Ahhhh!!!! My style of cooking - agak-agak. Somehow we play by ear...or is it nose...and we know exactly how much of what to go into the dish and we'll get it right...most, if not all the time.
ReplyDeleteI know you do. You got Uncle power!
DeleteVery homestyle! I agak-agak all the time but when I want to put on my blog, alamak have to start measuring everything. Love this dish Quay Po! I will agak-agak my way through when I cook this :)
ReplyDeleteI am sure you can easily agak agak your way through and even come up with a better dish.
DeleteAgak-agak is actually very professional.. no need measurements and still can come up with such a great dish! :)
ReplyDeleteExactly, my respect to people who cook like that.
Deleteexcellent choice and it all looks and sounds so delicious! Love the recipe too, thanks.
ReplyDeleteThanks.
DeleteV , I've seen that show ( Gordon's Great Escape : Malaysia ) twice so I know that agak agak word ! lol ! Anyway , your agak agak dish looks mouthwatering :D
ReplyDeleteLooks like you like the show, I do too. It was entertaining.
Deleteif all my recipes in my blog also agak-agak, so i have less time to write detail recipe, sound so nice, hahaha..this look comfort and good!
ReplyDeleteSonia, unfortunately for food bloggers agak agak dishes don't work for us when we want to share the recipe. Readers wants the measurements:D
DeleteLove this dish. That's what I normally do too. Everything also agak-agak :)
ReplyDeleteThat's good.
DeleteCount me in when comes to agak agak in cooking. So when comes to posting on blog... HEADACHE!
ReplyDeleteYes, I know, to post a recipe on the blog, we have to make sure we give the right measurement.
DeleteHurray the agak agak way may the force be with you haha. Guess pork is OK for a person who just had 'open knife' but not other 'poisonous' meat like duck etc.
ReplyDeleteYes, that was what I was told too that pork is okay.
DeleteI also always cook agak agak dish that's the reason why I seldom post cooked dishes :D
ReplyDeleteThere are lots of agak agak dish that I cooked,I did not share because I can't recall the measurement of the ingredients. LOL!
Deleteespecially home cooked food, for the sake of posting it in blog, have to take out little teaspoons and cups, how nice if we dont hv to be so precise :)
ReplyDeleteYes I agree.
DeleteAll those brand new delicious dish also come out from agak-agak without any recipe. G
ReplyDeleteThat's true.
DeleteYes this looks very tasty indeed. I am with Ann, I always cook agak agak and it's the most difficult part of blogging...is getting out that pad of paper...measure what I am adding and writing it down so I can post it!
ReplyDeleteLyndsey, I am sure all food bloggers do the same and many of their agak agak dishes were not published due to no measurement even they are tasty.
DeleteThank you.
ReplyDelete