Asam Pedas is a fish curry popular throughout peninsular Malaysia and West Sumatra, Indonesia, it's commonly made with freshwater fish or stingray. The ingredient primarily includes tamarind along with ginger, shrimp paste, garlic, chilies and other herbs.
The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. Store-bought asam paste may be substituted for convenience. Various vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added.
Fish and seafood (such as mackerel, red snapper, tuna, gourami, pangasius or cuttlefish), either whole body or sometimes only the fish heads are added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last.
Ingredients:
20 dried chillies
10 shallots (around 100 g), peeled and sliced
2 stalks lemongrass, trimmed and sliced thinly
10g shrimp paste (belacan), pre-roasted 1 rounded
Tbsp tamarind paste
4 Tbsp oil
6 sprigs daun kesum (Vietnamese mint), tied into a tight knot
1 torch ginger bud (bunga kantan), halved lengthwise (optional)
1 fish around 400g, cleaned, gutted and cut into 5cm pieces
8 pieces young ladies fingers
Salt, to taste
Method:
1. Snip the dried chillies into 2cm lengths, place in a bowl and pour enough hot water to cover. Leave to soak for about 15 minutes or until softened. Rinse a couple of times and discard most of the seeds.
2. Place the drained chillies, shallots, lemongrass, and shrimp paste in the jug of an electric blender. Add half cup water and blend to make a fine paste. Set aside.
3. Prepare tamarind extract by squeezing tamarind pulp with about half a cup of water with your fingers until most of the pulp has dissolved into the water. Dilute this concentrate by adding another 1½ cups of water. Remove and discard any seeds and solids.
4. Gently heat oil in a medium size saucepan. Transfer the blended ingredients into the pan and cook over medium heat, stirring occasionally, until most of the moisture has evaporated and paste is well-cooked and fragrant.
5. Add tamarind water, daun kesum, and bunga kantan (if used). Bring to the boil and simmer gently for about 10 minutes, seasoning with 1 tsp salt and ½ tsp sugar. Add fish and ladies fingers, and cook for about 10 minutes or until fish is opaque and cooked through. Taste and adjust seasonings if necessary.
How to Make Asam Pedas
Ingredients:
20 dried chillies
10 shallots (around 100 g), peeled and sliced
2 stalks lemongrass, trimmed and sliced thinly
10g shrimp paste (belacan), pre-roasted 1 rounded
Tbsp tamarind paste
4 Tbsp oil
6 sprigs daun kesum (Vietnamese mint), tied into a tight knot
1 torch ginger bud (bunga kantan), halved lengthwise (optional)
1 fish around 400g, cleaned, gutted and cut into 5cm pieces
8 pieces young ladies fingers
Salt, to taste
Method:
1. Snip the dried chillies into 2cm lengths, place in a bowl and pour enough hot water to cover. Leave to soak for about 15 minutes or until softened. Rinse a couple of times and discard most of the seeds.
2. Place the drained chillies, shallots, lemongrass, and shrimp paste in the jug of an electric blender. Add half cup water and blend to make a fine paste. Set aside.
3. Prepare tamarind extract by squeezing tamarind pulp with about half a cup of water with your fingers until most of the pulp has dissolved into the water. Dilute this concentrate by adding another 1½ cups of water. Remove and discard any seeds and solids.
4. Gently heat oil in a medium size saucepan. Transfer the blended ingredients into the pan and cook over medium heat, stirring occasionally, until most of the moisture has evaporated and paste is well-cooked and fragrant.
5. Add tamarind water, daun kesum, and bunga kantan (if used). Bring to the boil and simmer gently for about 10 minutes, seasoning with 1 tsp salt and ½ tsp sugar. Add fish and ladies fingers, and cook for about 10 minutes or until fish is opaque and cooked through. Taste and adjust seasonings if necessary.
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