assam pedas recipe

Ingredients

1/2 cup cooking oil

1/2 cup Tamarind juice

1 cup boiled water

2 tablespoon lime juice or 2 dried sour fruit (asam keping)

Salt to taste

2 Kaffir Lime Leaves (shredded)

1/4 onion - thinly sliced

3 cloves garlic - thinly sliced

Laksa leaves (Daun Kesum)

2 large Mackerels or 1 large Sea bass

1/2 teaspoon sugar

3 tomatoes (cut to wedges)

10 ladyfinger (bendir) - cut the stem and handle/washed

Spice paste:

2 tablespoon Sambal Olek or 9 dried red chillies (seeded)

1/2 inch fresh turmeric or 1 teaspoon turmeric powder

1 teaspoon Belacan (dried shrimp paste)

3 cloves garlic

3/4 large onion or 10 shallots

1/2 inch ginger - thinly sliced

 Directions

Add in the spice paste ingredients into a food processor or blender. Blend them until smooth.

Heat cooking oil in a pot and saute the thinly sliced onion and garlic until crispy.

Add in the sambal olek or the whole blended spice paste. Stir well. Fry until crispy and the oil come surfaced (pecah minyak).

Add the boiled water, ladyfingers, tamarind juice and lime juice or dried sour fruits (asam keping).

Stir well and leave to boil.

Add in the fish, tomatoes, Kaffir lime leaves, sugar and salt. Stir well.

Taste the sourness and salt to taste.

Reduce the heat continue simmer until the sauce thickens (5 -10 minutes or until the fish cooked).

Dish out and serves while it is till hot and great to be eaten together with boiled Thai or Brasmati rice.