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Sunday, August 10, 2008

Asam Pedas Peranakan

I saw this on tv once and they said it was a Peranakan Style. Ok, I decided to give it a try...verdict?..whatever version u may call it..if it's Asam Pedas , it's still finger lickin gooood..


Spanich Mackerel or Red Snapper or any fish of yr choice

Blend the following:

30 dried red chillies - soaked to soften
6 cloves of garlic
2 inches of ginger
1 lemongrass
6 candlenuts (buah keras)
1 tbsp belacan
1 inch of fresh tumeric
3 big onions

a few sprigs of thai basil
1 torch ginger bud (halved) - bunga kantan in Malay (as seen in the picture)
1 brinjal, wedged
4-5 ladies' finger
1 tomato, wedged
a fistful of tamarind, mixed with water to obtain abt 4 cups of juice
salt and sugar to taste

Heat abt 1/2 cup of oil in pot. Saute the ground ingredients till chilli is cooked and fragrant. Take yr time. Add the tamarind juice, add more water for more gravy. When boiling, add ginger bud, thai basil, brinjal, ladies finger, fish and some salt and sugar. When cooked, turn off heat and dump in the tomato wedges. Serve.

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