Masak Lemak Cili Api Perut dan Pegaga & Kerabu Perut

I know not all of you like this. Among Malay community in Malaysia, some call this 'babat' and some call it as 'perut'...whatever the name is, it's delicious as ever.

After quite sometime it was in the freezer, I decided to make something of it... Firstly I prepared it by soaking in some tamarind juice, lemon and salt for an hour. Next, clean and sliced it, then cook about 20 minutes in a pressure cooker.

I discovered that there were so many pieces of 'perut' in the pressure cooker. I decided to make two dishes from these, Kerabu Perut and Masak Lemak Cili Padi with Pegaga. There were so delicious because the 'perut' just melted in the mouth (the effect of the pressure cooker..hehehe). Here is how I made both...

Masak Lemak Cili Padi with Pegaga

Ingredients:

• Pressurised 'perut'
• Onion - blend
  
• Ginger - blend
  
• Garlic - b;end
  
• Turmeric - blend
• Bird eye chili - blend
  
• Lemon grass
• Coconut milk
• Salt
• Sugar
• Pegaga
• Assam skin
• A bit of tamarind juice
• Water
  
• Daun kunyit - opt

Methods:

1. Mix all the ingredients in a pot except pegaga and perut and bring to boil.
2. Simmer for a while.
3. Add the 'perut' and stir. Let it simmer again.
4. Taste.
5. Add the pegaga, stir and off the heat.
6. Served.

Kerabu Perut

Ingredients:

• Pressurised 'perut'
• Bean sprout
• Onion - sliced
  
• Ginger - sliced
  
• Pegaga - chopped
  
• Kerisik
• Chili - chopped
• Lemon juice
• Lime juice
• Sugar
• Salt
• Green olive

Methods:

1. Mix all the ingredients in a mixing bowl.
   
2. Taste.
3. Served.

Enjoy!