Food I ; Asam Pedas

 

South East Asia well deserves its fame as probably the best place in the world to travel for those who love spicy food. Asam Pedas is a wonderfully simple name, the two words meaning just ‘sour,’ and ‘spicy.’ The sourness traditionally comes from sour tamarind (boiled until soft, and then squeezed to make juice), and spicy, of course, the from use of fresh chili peppers. It is a popular sour and spicy fish stew that’s often cooked for family meals in Malaysia and Indonesia. Pair it with steaming coconut or normal basmati rice and the rice soak up the tasty gravy!

Ingredients :

• 6 shallots
• 4 garlic cloves
• 1 incher ginger
• 10 dried chilies (deseeded and soaked in hot water and vinegar)
• 8 tbsp vegetable oil
• 1 tbsp toasted belacan
• 2cm galangal 
• 1 stick lemongrass
• 1 star anise
• 1 cinnamon stick
• 4 kaffir lime leaves
• 30g tamarind paste
• 1/2 L warm water
• 1/2 cup of laksa leaves
• 1 torch ginger flower
• 4cm slices of stingray
• 6-8 okra
• 2 tomatoes (quartered)
• salt
• rice

Instructions:

1. Prepare blended items and paste: In a blender add in shallots, garlic, ginger and dried chili blend to a smooth paste and in a pot, on medium to low heat, add in vegetable oil, and add the belacan and fry for 1 minutes. Next add in star anise, cinnamon, galangal and lemongrass then add in the ground items and fry for about 8 minutes on low heat until slightly caramelised and sprinkle with some salt.
2. Prepare the tamarind paste : In a bowl, add in half of the warm water and tamarind paste. Mix to release the pulp from the seed and sieve.
3. Cook asam pedas : In the pot, add in half the tamarind water and simmer the broth for another 5 minutes. When reduced, add in some water and add in the kafir lime leaves, laksa leaves and torch ginger. Ensure the taste is spicy, sour, salty and flavourful. Adjust accordingly. Next bring broth to a rapid simmer and add in fish and vegetables. Reduce fire and simmer for half a minute. Lastly, cover and turn off the fire and let it sit for 15 minutes for the hot broth to cook the fish and vegetables.