"Eid Mubarak and Selamat Berpuasa
To all my readers celebrating Ramadan... "
Time flies ... and here we are ~ coming to the end of winter... and Ramadan is here too!!! What a nice way to warm up our tummy with a nice hot and spicy Asam Pedas..
This is another version of Asam Pedas... which is quite a common dish for the southern part of Malaysia... The gravy is thick, spicy hot, slightly sourish and the heavenly taste of ginger flowers (bunga kantan) with Vietnamese mint (daun kesum)...
Mr H will not mind if I were to cook this type of Asam Pedas but not the Northern 'watery' Asam Pedas . :(
- 20 dried chillies - soaked in hot water and drained
- 3 stalks of lemongrass -sliced
- 2 cm fresh tumeric - chopped
- 1 brown onion - chopped
- 5 cloves of garlic - chopped
- 20g belacan
- 2 teaspoon sugar or more to taste
- 50g tamarind pulp
- 3 cups of water
- vietnamese mint
- ginger flower - cut into quarters
- tomatoes - quartered (optional)
- ladies fingers
- salt to taste
- Firm white fish cutlets (Taylor was used in this recipe)
Blend the spices: lemongrass, onion, garlic, tumeric, chillies until smooth. Heat oil in wok over low fire and saute the spices until the oil separates.
Mix in the tamarind pulp, vietnamese mint and ginger flower. Bring to boil for at least 15 minutes and season to taste with salt and sugar.
Add fish cutlets and simmer until the fish is cooked.