📝 About This Recipe
Ambilla is a soul-warming jewel of Kristang (Portuguese-Eurasian) heritage, blending European stewing traditions with the vibrant, pungent aromatics of the Malay Archipelago. This 'sour vegetable stew' is defined by its deep tamarind tang, the earthy crunch of long beans, and the subtle umami of fermented shrimp paste. It is a celebratory dish that perfectly captures the multicultural history of Malacca in every spoonful.
🥗 Ingredients
The Rempah (Spice Paste)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 8-10 pieces Dried Red Chillies (soaked in hot water until soft)
- 1 inch Fresh Turmeric (peeled and sliced)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 4 pieces Candlenuts (for creaminess and body)
The Sour Base
- 50 grams Tamarind Pulp (mixed with 2 cups water and strained for juice)
- 2 stalks Lemongrass (bruised at the white base)
- 4 tablespoons Cooking Oil (for frying the paste)
Vegetables and Protein
- 300 grams Pork Belly or Beef Brisket (cut into bite-sized cubes)
- 150 grams Long Beans (cut into 2-inch lengths)
- 1 medium Brinjal (Eggplant) (cut into wedges)
- 1 medium Sweet Potato (peeled and cubed)
- 1 teaspoon Salt (adjust to taste)
- 1.5 tablespoons Sugar (to balance the acidity)
👨🍳 Instructions
-
1
Begin by preparing the rempah: Blend the shallots, soaked chillies, fresh turmeric, toasted belacan, and candlenuts into a very smooth paste using a splash of water if necessary.
-
2
Heat the cooking oil in a heavy-bottomed pot or wok over medium heat until shimmering.
-
3
Add the blended spice paste and the bruised lemongrass stalks. Sauté the paste (tumis) for about 10-15 minutes, stirring constantly, until the oil separates (pecah minyak) and the paste turns a deep, dark red.
-
4
Add the pork or beef cubes to the pot. Stir well to coat the meat in the aromatic spices and sear for 3-4 minutes until the exterior is no longer raw.
-
5
Pour in the prepared tamarind water. Bring the mixture to a gentle boil, then reduce the heat to low.
-
6
Simmer the meat for 20-25 minutes. If using a tougher cut of beef, you may need an additional 15 minutes until the meat is three-quarters tender.
-
7
Add the cubed sweet potatoes first, as they take the longest to cook. Simmer for about 8 minutes.
-
8
Stir in the long beans and eggplant wedges. These vegetables add the signature texture to the Ambilla.
-
9
Season with salt and sugar. The flavor profile should be predominantly sour, followed by a savory saltiness and a hint of sweetness to round out the heat.
-
10
Continue simmering for another 10 minutes until the vegetables are tender but not mushy and the gravy has thickened slightly.
-
11
Taste one last time and adjust the tamarind or sugar levels to your preference.
-
12
Remove the lemongrass stalks and serve the Ambilla hot in a deep ceramic bowl.
💡 Chef's Tips
Take your time with the 'pecah minyak' stage; the oil must separate from the paste to ensure the spices are fully cooked and not raw-tasting. If you prefer a vegetarian version, omit the meat and belacan, and use extra firm tofu and a dash of light soy sauce for umami. Don't overcook the long beans—they should retain a slight 'snap' to provide a textural contrast to the soft eggplant. For a deeper flavor, make the stew a few hours in advance or even the day before; the sourness mellows and permeates the vegetables beautifully over time. If the gravy is too thin, mash one or two pieces of the cooked sweet potato against the side of the pot to naturally thicken the stew.
🍽️ Serving Suggestions
Serve with a steaming mound of fragrant Jasmine rice to soak up the tangy gravy. Pair with a side of 'Cincalok' (fermented krill) mixed with lime juice and shallots for an authentic Malaccan experience. Add a side of salted fish or fried ikan bilis (anchovies) for a crunchy, salty counterpoint. A simple cucumber and pineapple salad (Achar) provides a refreshing palate cleanser between bites. For a beverage, a cold glass of Lemongrass tea or a lime juice helps balance the spicy and sour notes.