Palm Sugar Stewed Meat/Gula Melaka Bak
This dish is a crowd pleaser and a favorite among old and young for its sweet, salty, spicy (adjustable to your preference) and fragrant taste. Stewed in palm sugar (Gula Melaka) and coconut water, the tender chunks of meat are a delight to eat with rice or bread together with a side dish of pickles. We used boneless skinless pork shoulder here but it will taste good with beef or chicken as well. Try the RECIPE and enjoy!
Recipe by Mama Ding
Total Time | 2 hr 45 mins
Prep Time | 15 mins
Cook Time | 2 hr 30 mins
Servings : 6 - 8
Ingredients
1.8 kg (4 lb) boneless meat (beef/pork/chicken}, cut into 2x3”/5x8cm chunks
220 g (8 oz) Gula Melaka (palm sugar), chopped
180 ml (3/4 cup) fish sauce
3 tbsp cooking oil (canola, sunflower etc)
salt and crushed black pepper to taste
150 g (1 cup) shallots, peeled and sliced
2 cloves garlic, peeled and crushed
1 piece ginger (2x1”/3x5cm), peeled and julienned
2 lemongrass, smashed
5 - 6 kaffir lime leaves, thinly sliced
chillies, thinly sliced (as much as you want)
3 - 4 cups coconut water
For the Garnishing (optional)~
sliced spring onions, fresh red chillies, kaffir lime leaves
Method
01 Melt the palm sugar in a saucepan over low heat, stirring constantly to prevent burning. (8 – 10mins)
When sugar is melted, remove from heat.
Strain the melted sugar with a sieve into a bowl and then slowly add the fish sauce. Stir till you get a smooth mixture. Set aside.
02 In a wok/pot, heat the cooking oil. Season the meat with salt and crushed black pepper to taste. When the oil is hot, sear the seasoned meat on all sides. Sear until well-browned on all sides. Cook 4 or 5 pieces at a time and sear for 8 - 10 mins.
When done, transfer to another pot. Repeat with remaining pieces of meat. Set aside.
03 When all the meat has been browned, reduce heat to medium.
Add shallots to the wok/pot. Stir fry till softened, about 2 mins.
Then add ginger, garlic, lemon grass, kaffir lime leaves and chillies. Saute for 2 mins more.
04 Return the browned pieces of meat and juices (if any) to the wok/pot. Add the Gula Melaka sauce prepared earlier in step 01.
Add coconut water. [The meat should not be fully submerged. Some pieces should poke up above the liquid.]
05 Bring to a boil and reduce heat to a medium. Cover and cook for 15 mins.
After 15 mins, reduce heat to low. Cook with lid on for 70 mins. The meat will be tender but not falling apart. Remove cover and cook for another 30 mins or more until the meat is caramelized and fork tender.
The gravy will be reduced and thickened. Add some water to thin and bring to the boil if it is too thick.
06 Remove from heat and serve with rice or bread.
Garnish with some sliced spring onions/scallions, kaffir lime leaves and sliced fresh chillies.
Add a side dish of pickled carrots and cucumbers.
Notes
Reduce cook time to 30 mins lid on and 15 mins lid off, if using chicken.
You can reduce cooking time further if cooked in an instant pot or pressure cooker. Please refer to your appliance manual for cooking time as each model differs.
To make a simple cucumber carrot pickle:
Add salt, sugar, rice vinegar and toasted sesame seeds to julienned carrots and cucumbers then chill for 30 mins before serving.