How to Cooking at dinner Assam padas

Derek Cannon
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How to Cooking at dinner Assam padas
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How to Cooking at dinner Assam padas Delicious, fresh and tasty.

Assam padas. Assam Pedas, or literally "sour spicy," is a classic Malaysian dish. Ask any home cooks in Malaysia-Malay, Chinese, or Indian-and you are bound to get various recipes for Assam Pedas. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it's sour, fiery hot, and tastes extraordinarily satisfying… Asam Pedas "sour spicy," Fish is a classic Malay dish cooked in tamarind (asam) fruit juice.

Asam Pedas (Spicy Tamarind Fish) is a spicy and tangy Malaysian fish dish that is sure to whet your appetite.

Feast on it with lots of steamed rice.

Ask any Malaysian about spicy and tangy curries, two would vie for the top spot.

You can have Assam padas using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Assam padas

  1. You need 4 of x120 g mackerel.

  2. Prepare of Lady's Finger.

  3. Prepare of Assam Paste.

  4. You need of Belacan.

Some would say Asam Pedas while others would swear by Gulai Tumis.

A third group thinks that they are both one and.

Asam pedas (Indonesian and Malay: asam pedas, Minangkabau: asam padeh, English language: sour and spicy) is a Minangkabau and Malay sour and spicy fish stew dish.

It is popular in Indonesia, Malaysia, Singapore and Brunei.

Assam padas instructions

  1. Season mackerel with salt and Turmeric powder, rest for 10-30 mins. Then deep fry them, take away..

  2. For sauce: +Dried chilli paste + 8 bulbs of shallots + 3 cloves garlic+ 20g sliced galangal + chopped lemon grass + 10g Belacan + 4 candlenuts => blend in the food processor.

  3. Heat the wok with oil, saute the blended spice until fragrant.

  4. Add 300 ml water + 2 stalks lemon grass + ladys finger + 2 table spoons Assam Paste => heat to boil.

  5. Add sliced ginger flower, 1 cup laksa leaves + 2 tomatoes (cut in 1/4) => mix well and then put your Mackerel.

  6. Season with salt and sugar to taste. Simmer the mixture for 1-2 minutes and ready to serve..

Asam padeh baung from Riau on an Indonesian stamp.

Asam Pedas is a popular sour and spicy fish stew that's often cooked for family meals in Malaysia and Indonesia.

We like to use freshwater Pomfret as that particular fish is naturally sweeter than others, but you can also use Salmon, Stingray, Red Snapper and many other local fishes.

There are countless variations in hand-me-down recipes, but we've combined the best to bring you the most.

Asam Pedas (Spicy Tamarind Fish) is a classic Malaysia and Singapore dish.