Malaysian's Asam Pedas
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
15 Minutes
The asam pedas is so famous here that the paste is readily available and sold in most of the supermarkets around Malaysia.

-300gm spanish mackeral /tenggiri
-15gm shallots
-20gm dried chillies(soak in water to soften)
-3 garlic
-1 lemon grass-crushed
-½ in fresh turmeric(optional)
-20gm shrimp paste
-10gm daun kesum/vietnamese coriander
-I bunga kantan /torch ginger
-2 tomatoes (quartered)
-20gm ladies fingers
-20gm eggplant
-50ml tamarind juice
-Salt to taste
Grind shallots and garlic together.Keep aside.Grind dried chillies and shrimp paste togetehr and keep that aside. Discard the top and bottom part of ladies finger and keep it whole.Cut eggplant into a few segments.

In a wok, heat enough oil to saute the shallots and garlic paste.Once aromatic add in the dried chilli paste .Saute until the chilli is cooked and oil floates slightly at the edges. Add in tamarind juice,tomatoes,ladies finger, eggplant ,torch ginger,vietnamese coriander and salt. Leave to simmer until vegetables are tender. Add in fish finally .Leave for another 5 mins and then dish out.
You can add turmeric powder or fresh turmeric if preffered.


Fix this post |Report post |malaysiandelicacies.blogspot.com/2009/08/asam-pedasasam-fish.html

6Scoops Keyboard Shortcuts

Click anywhere to close