Feng (Curried Variety Meats) Recipe

Feng (Curried Variety Meats) Recipe

(Malaysian Recipe)

Ingredients: Serves 4-6

300g cow's or pig's intestine

2 teaspoon salt

vinegar

300g cow's or pig's lung, halved lengthways

2 teaspoon salt

vinegar

300g beef or pork

300g cow's or pig's heart

300g cow's or pig's liver

175ml cooking oil

5-cm knob ginger, peeled and cut

  into strips

3 teaspoons salt

2 tablespoons vinegar

Ingredients to be ground:

2 tablespoons coriander seeds (biji ketumbar)

1 dessertspoon fennel seeds (jintan manis)

1 dessertspoon cumin seeds (jintan putih)

1 tablespoon white peppercorns

2.5-cm knob dried turmeric (kunyit kering),

  peeled or 1 teaspoon ground turmeric

6 candlenuts (buah keras)

10 shallots, peeled

5 cloves garlic, peeled

Method:

Turn intestine inside out using a chopstick, then rub with 2 teaspoons salt and some vinegar.  Wash thoroughly, drain and set aside.  Rub lung with 2 teaspoons salt and some vinegar, then wash thoroughly and drain.  Into a pressure cooker, put prepared intestine and lung.  Add some water and cook for 30 minutes or until tender.  Drain cooked lung and intestine and leave to cool.  Discard remaining liquid.  Cut cooled lung and intestine into 0.6-cm cubes.  Bring a saucepan of water to the boil.  Add beef or pork and heart.  Cook for 15 minutes, then drain and set aside.  Into the same water, lower liver and cook for 5 minutes or until just done.  Drain and leave to cool.  Reserve 500ml of liquid to use as stock later.  Cut cooled beef or pork, heart and liver into 0.6-cm cubes.  Set aside.  Heat oil in a kuali or wok and lightly brown ginger.  Drain strips from oil and set aside.  Add ground ingredients to oil and fry over low heat until fragrant.  Except liver, add all other diced ingredients and stir well.  Add stock and bring to a slow boil, then reduce heat and simmer until meat is tender and very little liquid remains.  Mix in diced liver, fried ginger strips, 3 teaspoons salt and 2 tablespoons vinegar.  Feng is a traditional Portuguese Eurasian dish served for Christmas.

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