Monday, August 3, 2020

Belulang cook in Spicy Coconut Milk (Masak Lemak Cili Api)

This will be my biggest challenge in blog writing, cause am gonna be translating Belulang Masak Lemak Api into English. Sigh…. So here goes.
Banghuris is a name representing three villages namely Kampung Bukit Bangkong, Kampung Hulu Chuchoh and Kampung Hulu Teris. The reason I was initially fascinated with Banghuris is because of the bamboo groove, this was until I learn about this unique delicacy called Belulang Masak Lemak Api Putih or Belulang with Spicy Coconut Milk (without the usual use of turmeric). It is said that belulang is a popular Javanese-Malay communities cuisine in some part of Selangor.

3 months of drying process

Direct fire grilling 

First, let us all learn about belulang (this is new to me as well yah).

Belulang is a cow skin that went thru tedious procedure (in this order) cleaning the skin, 3 months of drying process, direct fire grilling, scraping off burnt skin, stewing for few hours to soften the cow skin before cooking it into a dish such as sambal tauhun (glass noodle chili/sambal dish), masak taucu (fermented soybean dish), masak asam (spicy tamarind dish/sour and spicy dish) and many more.

Scraped belulang/cow skin

Stewed for few hours till the belulang soften
Then come the cooking process. This is the easy part, so fret not guys… It is the standard masak lemak cili api recipe minus the turmeric.
Belulang (cow skin) – cut it in a strip of approximately 2 inch/5cm (you can buy it from store these day)
Salt and sugar to taste
1 cup  of water (boiled water at room temperature)
1 cup of coconut milk
2 stalks lemongrass
1 keping asam gelugur (1 piece of dried sliced tamarind for the sourish taste)
To grind/blend
3 inch of turmeric 
20 birds-eye chilies (depending on how well you tolerate spicy food)
How to cook
1. Stew the belulang with plain water till they soften, remove the water and dry the belulang
2. Mix the grinded/blended ingrendient with water, lemongrass and cook till it simmers
3. Once it is cooked, add the coconut milk, dried sliced tamarind and salt to taste. If it is too spicy, add abit of sugar (just a little bit)
4. Make sure you kept stirring it (5mins or so) so that the coconut milk won’t get overcooked and spill out
5. Turn off the fire once it is fully cooked

Belulang cook in Spicy Coconut Milk (Belulang Masak Lemak Cili Api)

The Javanese population Tanjung Karang, Sabak Bernam, Kuala Selangor, Kelang, Banting and Sepang. They still uphold and practices their Javanese culture and customs, hence it is common to see unique Javanese-Malay delicacy at these districts and one good example is the belulang dish that I sampled.

Kitakan Sekampung Fam Trip is in collaboration with UPENS (Unit Perancangan Negeri Selangor), Tourism Selangor and all its sponsors with #GayaTravel as media coordinator.

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