Monday, December 7, 2009


Asam pedas is one of 'must have' dishes in every Malay household. The gravy is very spicy and a bit sour in taste. Using blended dry chili, tamarind juice and fish such as stingray, snapper, mackerel or threadfin as its ingredient. Best served with plain rice or even with bread.


500g fish cut into slices
1/2 cup tamarind juice made  from 2 tbsp tamarind
5 stalks daun kesum (vietnamese coriander)
4 tablespoons cooking oil
10 ladies finger cut off top
2-3 cups water
salt to taste


20 dried chillies (soak then drain)
1 big onion
5 shallots
3 cloves garlic
1 in fresh turmeric


1. Heat oil, fry blended ingredients until fragrant.

2. Add salt, water and tamarind juice, let it boil.

3. Now add fish, ladies finger and daun kesum, simmer until fish is cooked.

4. Remove from heat and asam pedas is ready to eat.

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