Locally known as Asam Pedas, this sweet,sour and hot dish comes from the Peranakan or Baba and Nyonya generation. Peranakan is a term used for families of mixed Malay and Chinese origins mostly coming from Malacca. It's very easy to make,considering the time span in preparing the dish. Some prefer to fry the basic ingredients first, but some prefer to put all ingredients in a pot and let them simmer until cooked. Personally, I prefer to fry the basic ingredients first as this will add extra aroma and taste to the dish. Happy Trying!Ingredients
1kg mackerel or tenggiri
250g ladies fingers
1 tomato, quartered
3 sprigs polygonum leaves (daun kesum)
4 tbsp tamarind paste (asam jawa) mixed with 500ml water
1 wild ginger bud (bunga kantan) halve and smash stem
2 pieces dried tamarind skin
5 tbsp oil
Pounded/Blended ingredients
12 shallots
8 fresh red chillies
4 slices galangal
1cm piece fresh turmeric
2cm square belacan, toasted
2 stalks lemon grass
Seasoning
¾-1 tsp salt or to taste
½-1 tsp sugar or to taste
Methods
1. Heat oil in a deep saucepan and sauté pounded/blended ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.
2. Add asam jawa juice and bring to the boil.
3. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes.
4. Put in mackerel and cook for 10 minutes.
5. Add tomato and adjust seasoning to taste.
6. Dish out and serve with hot plain rice immediately.
*Serve 2-4 people
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