Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, assam pedas / sour & spicy fish. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Assam Pedas / Sour & Spicy fish is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Assam Pedas / Sour & Spicy fish is something which I’ve loved my entire life. They are nice 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 get started with this particular recipe, we must prepare a few ingredients. You can cook assam pedas / sour & spicy fish using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Assam Pedas / Sour & Spicy fish:
- Prepare 1 lb pomfret
- Prepare 1 tomato (wedges cut)
- Get 1 tsp fish curry powder
- Make ready 5 tbsp cooking oil
- Prepare 1 tbsp sugar/palm sugar
- Make ready 10 small okras/lady's finger
- Take 1/2 tsp salt to taste
- Make ready 5 grams vietnamese mint/vietnamese coriander
- Take Spice paste
- Take 1 clove garlic
- Prepare 1 stick lemon grass (white parts only)
- Make ready 4 shallots
- Get 10 dried chillies
- Take 1/2 tsp shrimp/prawn paste
- Prepare Tamarind juice
- Get 1 1/4 cup water
- Make ready 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.
Instructions 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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