Asam pedas means sour and spicy in Malay or Bahasa Indonesia. Like the name suggests, this dish is refreshingly sour and spicy which goes especially well with rice. You can use any fish to cook in this gravy but we like stingray because it's easier to eat.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
850g of stingray or any fish that you like
1 whole piece of eggplant or brinjal
6 - 7 pieces lady fingers
2 pieces tomatoes
1/4 pineapple (optional)
4 slices of tamarind
juice from 2 pieces of lime
1/2 tablespoon of curry powder
1 tablespoon of belachan powder
2 tablespoons of turmeric powder
3 cups of tamarind juice (made by soaking 4 tablespoons of tamarind with 3 cups of water)
1.5 teaspoons of salt
2 teaspoons of sugar
Blend the ingredients below into paste:
10 pieces shallots
5 cloves of garlic
2 stalks of lemongrass
1 tablespoon of young fresh ginger
15 pieces of dried chilli
5 pieces of fresh red chilli
3 pieces of bird's eye chilli or chilli padi (optional)
some cooking oil
