Asam Pedas, or literally “sour spicy” is a classic Malaysian dish. Ask any home cooks in Malaysia and you are bound to get various recipes for Asam Pedas. Everyone has their own version for this favourite dish and there are endless variations. Simply put, it’s sour, fiery hot, and tastes extraordinarily satisfying on a cold day. It goes well with steamed rice and bread. Now you can make this Malaysian dish right at the comfort of your home with the help of this Spicy and Sour Paste.
What is Tamarind?
Tamarind is a leguminous tree bearing edible fruit. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in Asian cuisines mostly.
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for a long time.
- Tamarind fruit pulp (Can be bought in normal supermarkets and Asian markets)
- 1 1/2 cups boiling water
- Allow the pulp to soak in the hot water for a few minutes
- Use your clean hand and mix the pulp and water
- Remove the seeds
- Store the mixture in an air tight container
- Keep in refrigerator for a few weeks or until it is used up
What is Shrimp paste?
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.
Hot and Sour Fish/Chicken/Beef (Asam Pedas)
a) Add in paste, water and 500gm fish/chicken/beef in the pot.
b) Simmer until cooked.
c) Ready to serve with steamed rice or bread.
Chilli Fried Fish (Sambal ikan goreng)
a) Fry fish of choice.
b) Pour the heated paste on top of the fish.
c) Ready to serve with steamed rice.
Grilled Fish (Ikan Bakar)
a) Brush the paste on the fish.
b) Grill the fish until cooked.
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