Assam Pedas

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October 07, 2010     Hits: 636    
 
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Assam pedas is one dish synonymous with Malacca as well as Johor in Malaysia. Assam pedas means hot/spicy and sour and is basically a dish of fish or beef in light gravy. The common ingredients are dried chillies, shallots, garlic, belacan, daun kesum (polygonum leaves / Vietnamese mint), bunga kantan (torch ginger flower/bud), and tamarind juice. Some recipes also use ginger, galangal, fresh turmeric, lemon grass and asam gelugor in the dishes. Common fish used are Spanish mackerel, stingray or catfish.
 
 
Prep Time: 15 minutes Cook Time: 20 minutes Serving: 5 person

 

Ingredients:

400g fish, cut into medium pieces
5tbsp cooking oil
2 stalk torch ginger bud (bunga kantan)
1 sprig polygonum leaves (daun kesum)
400ml water
4 stalk lady’s fingers
2tbsp tamarind pulp
Salt to taste

Ingredients to be ground

8 shallots
6tbsp dried chillies paste
4 red chillies
1cm fresh turmeric
2tsp shrimp paste (belacan) powder
 

Direction:

  1. Wash and clean fish with salt and tamarind pulp and rinse a few times. Drain.
  2. Heat cooking oil in a pot over high heat and fry ground ingredients until fragrant.
  3. Reduce the heat and add fish, torch ginger bud (if using) and polygonum leaves. Stir well. Pour in half of the water and simmer for 5 minutes.
  4. Add lady’s fingers, remaining water and tamarind juice and increase the heat. Season with salt. Allow boiling and turn off the heat.

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