Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, assam pedas / sour & spicy fish. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Assam Pedas / Sour & Spicy fish is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Assam Pedas / Sour & Spicy fish is something that I’ve loved my entire life. They are fine and they look fantastic.
Assam Pedas, or literally "sour spicy," is a classic Malaysian dish. Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas. Asam Pedas is a Sour and Spicy Curry Soup, a wonderful example of the extreme chili content that's always welcome in Malaysia's local cuisine.
To begin with this particular recipe, we have to prepare a few ingredients. You can have assam pedas / sour & spicy fish using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Assam Pedas / Sour & Spicy fish:
- Get 1 lb pomfret
- Make ready 1 tomato (wedges cut)
- Get 1 tsp fish curry powder
- Get 5 tbsp cooking oil
- Prepare 1 tbsp sugar/palm sugar
- Get 10 small okras/lady's finger
- Make ready 1/2 tsp salt to taste
- Make ready 5 grams vietnamese mint/vietnamese coriander
- Prepare Spice paste
- Prepare 1 clove garlic
- Get 1 stick lemon grass (white parts only)
- Take 4 shallots
- Make ready 10 dried chillies
- Take 1/2 tsp shrimp/prawn paste
- Take Tamarind juice
- Make ready 1 1/4 cup water
- Prepare 20 grams tamarind pulp
Ikan Asam Pedas - Love At First Bite. One of the joys for me of living with neighbours of a Spicy and sour, it was soo appetizing that I practically drank up the curry like a soup. One of the nicest Malaysian dishes, Assam pedas, translated - sour spicy fish. Literally translated to 'sour spicy', Asam Pedas fish curry is tangy, spicy, appetizing and best served with rice.
Steps to make Assam Pedas / Sour & Spicy fish:
- Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
- Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
- Heat oil and fry the spice paste for 2 minutes or until fragrant.
- Add the tamarind juice, fish curry powder and bring to boil.
- Add the tomato wedges and okras and bring to boil.
- Add the fish, salt, and palm sugar/sugar.
- Simmer on low heat for 5 minutes or until the fish is cooked.
- Serve while hot.
The base flavour of asam pedas is sourness and spiciness. Asam pedas (Indonesian and Malay: Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish. It is from Indonesia and is popular in Malaysia. The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula. Tags: asam pedas · asam pedas sarawak · c · cara membuat samgyupsal · chicken · chicken soup · Chili · Chinese · chinese food · como fazer samgyupsal · como hacer el.
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