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    Asam Pedas Ikan Recipe

    Uploaded by

    Allison Patel
    This document provides a recipe for Asam Pedas Ikan, a Malaysian fish curry dish, in 3 sentences: The recipe calls for ingredients like dried chilies, shallots, lemongrass, shrimp paste, tamarind paste, oil, herbs, and fish to make a spicy and sour curry paste which is then simmered with fish pieces and seasoning; the paste is made by soaking dried chilies, blending ingredients like shallots and lemongrass, and combining it with tamarind water extracted from pulp. The finished curry is cooked for about 10 minutes until the fish is opaque and cooked through.

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    © All Rights Reserved
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    Asam Pedas Ikan Recipe

    Uploaded by

    Allison Patel
    8 views2 pages
    This document provides a recipe for Asam Pedas Ikan, a Malaysian fish curry dish, in 3 sentences: The recipe calls for ingredients like dried chilies, shallots, lemongrass, shrimp paste, tamarind paste, oil, herbs, and fish to make a spicy and sour curry paste which is then simmered with fish pieces and seasoning; the paste is made by soaking dried chilies, blending ingredients like shallots and lemongrass, and combining it with tamarind water extracted from pulp. The finished curry is cooked for about 10 minutes until the fish is opaque and cooked through.

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    This document provides a recipe for Asam Pedas Ikan, a Malaysian fish curry dish, in 3 sentences: The recipe calls for ingredients like dried chilies, shallots, lemongrass, shrimp paste, tamarind paste, oil, herbs, and fish to make a spicy and sour curry paste which is then simmered with fish pieces and seasoning; the paste is made by soaking dried chilies, blending ingredients like shallots and lemongrass, and combining it with tamarind water extracted from pulp. The finished curry is cooked for about 10 minutes until the fish is opaque and cooked through.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    8 views2 pages

    Asam Pedas Ikan Recipe

    Uploaded by

    Allison Patel
    This document provides a recipe for Asam Pedas Ikan, a Malaysian fish curry dish, in 3 sentences: The recipe calls for ingredients like dried chilies, shallots, lemongrass, shrimp paste, tamarind paste, oil, herbs, and fish to make a spicy and sour curry paste which is then simmered with fish pieces and seasoning; the paste is made by soaking dried chilies, blending ingredients like shallots and lemongrass, and combining it with tamarind water extracted from pulp. The finished curry is cooked for about 10 minutes until the fish is opaque and cooked through.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Asam Pedas Ikan Recipe

    Ingredients:
    20 dried chillies
    10 shallots (around 100 g), peeled and sliced
    2 stalks lemongrass, trimmed and sliced thinly
    10g shrimp paste (belacan), pre-roasted
    1 rounded Tbsp tamarind paste
    4 Tbsp oil
    6 sprigs daun kesum (Vietnamese mint), tied into a tight knot
    1 torch ginger bud (bunga kantan), haled length!ise (optional)
    1 "ish around 400g, cleaned, gutted and cut into #cm pieces
    $ pieces young ladies "ingers
    %alt, to taste
    Method:
    1& %nip the dried chillies into 2cm lengths, place in a bo!l and pour enough hot !ater to coer&
    'eae to soak "or about 1# minutes or until so"tened& (inse a couple o" times and discard most
    o" the seeds&
    2& )lace the drained chillies, shallots, lemongrass, and shrimp paste in the *ug o" an electric
    blender& +dd hal" cup !ater and blend to make a "ine paste& %et aside&
    ,& )repare tamarind e-tract by s.uee/ing tamarind pulp !ith about hal" a cup o" !ater !ith your
    "ingers until most o" the pulp has dissoled into the !ater& 0ilute this concentrate by adding
    another 11 cups o" !ater& (emoe and discard any seeds and solids&
    4& 2ently heat oil in a medium si/e saucepan& Trans"er the blended ingredients into the pan and
    cook oer medium heat, stirring occasionally, until most o" the moisture has eaporated and
    paste is !ell-cooked and "ragrant&
    #& +dd tamarind !ater, daun kesum, and bunga kantan (i" used)& 3ring to the boil and simmer
    gently "or about 10 minutes, seasoning !ith 1 tsp salt and 1 tsp sugar& +dd "ish and ladies
    "ingers, and cook "or about 10 minutes or until "ish is opa.ue and cooked through& Taste and
    ad*ust seasonings i" necessary&
    - %ee more at4 http455!!!&hungrygo!here&my5"ood-guide5recipes5malay-"ood-asam-pedas-
    ikan56sthash&27n'T#o8&dpu"

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