Ikan asam pedas or sour spicy fish most well known in west Malaysia and I'm pretty sure every housewife in Malaysia know how to cook this dish. We can find asam pedas dish almost at any food stall or restaurant in most of the state in Peninsula Malaysia.
I cooked asam pedas mackerel for dinner last weekend, mon mari really enjoyed the dish. The next day for lunch, I reheated the asam pedas gravy with little bit more of tamarind juice and pour the gravy over rice noodles with some condiments of it. According to mon mari, the noodles with asam pedas gravy was exceptional with lots of cucumer and extra lime juice and the most important thing is, the gravy was just nice and not too much spicy.
ASAM PEDAS MACKEREL
Ingredients;
2 mackerel or any kind of fish
6-8 ladies finger (okra)
1 tomato, wedges (I used cherry tomatoes)
2 spring daun kesum (laksa leaf/Vietnamese mint/praew leaf)
1 tablespoon tamarind paste (mix with 1 cup of water)
Oil
Salt and sugar to taste
Spice paste:
4 shallot, sliced
2 cloves garlic, sliced
5-10 dry chillies, soak in hot water
1 lemongrass, use white part only, sliced
1/2 teaspoon shrimp paste
1/4 teaspoon turmeric powder
METHOD;
- Blend all spice paste ingredient and set aside.
- Heat some oil in a saucepan and fry spice paste until fragrant.
- Add the tamarind juice, ladies finger and daun kesum. Bring to a boil for a few minutes.
- Add the fish and tonatoes. Season with salt and sugar. Simmer on a medium heat until fish is cooked.
- Serve with rice or pour the gravy over noodles.
Bon appetite!
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