Asam pedas
Asam pedas is a Malaysian sour-hot fish stew whose chilli paste is sharpened with tamarind and scented with torch ginger and laksa leaf.
Foto: Elly Suhailee — Own work · CC BY-SA 4.0 · Sumber
Bahan-bahan & Langkah pembuatan
8 item
Catatan sejarah
Asam pedas is a Malaysian sour-hot fish stew whose chilli paste is sharpened with tamarind and scented with torch ginger and laksa leaf.
5 langkah
Blend chillies, shallots, lemongrass and turmeric into a smooth paste.
Fry the paste in oil until darker and the oil begins to separate.
Add tamarind water, tomato, torch ginger and enough water for a light gravy; simmer 10 minutes.
Add fish and okra and simmer gently without vigorous stirring until the fish is safely cooked.
Balance the sauce with salt and a little sugar and finish with laksa leaves.
Serve with steamed rice, cucumber and a simple omelette.
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