U8B+-+Asam+Pedas

**Asam Pedas**

([|Indonesian]: Asam Pedas, [|Minangkabau]: Asam Padeh, [|Malay]: Asam Pedas, English: Sour and Spicy) is a [|Minangkabau] sour and spicy stew dish. Besides popular in [|Indonesia], it's also popular in [|Malaysia].

The main ingredients in asam pedas are usually [|seafood] or freshwater fish. They are cooked in asam ([|tamarind]) fruit juice with [|chilli] and different spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. Asam paste may be substituted for convenience. Various vegetables such as terong or brinjals (Indian [|eggplants]), [|okra] and [|tomatoes] are added. Fish and seafood (such as [|mackerel], [|red snapper], [|tuna], [|gourami],[|pangasius] or [|cuttlefish]), either whole body or sometimes only the [|fish heads] are added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last.[|[1]]

[|Kaeng som] is the [|Thai] version of asam pedas.[|[2]] In [|Bengal], [|India] there is a similar dish is called Macher tak (sour fish).


 * Asam Pedas Ikan **


 * Ingredients **



20 dried chillies

10 shallots (around 100 g), peeled and sliced

2 stalks lemongrass, trimmed and sliced thinly

10 g shrimp paste (belacan), pre-roasted

1 rounded Tbsp tamarind paste

4 Tbsp oil

6 sprigs daun kesum (Vietnamese mint), tied into a tight knot

1 torch ginger bud (bunga kantan), halved lengthwise – optional

1 fish around 400 g, cleaned, gutted and cut into 5 cm pieces

8 pieces young ladies fingers

<span style="font-family: Tahoma,Geneva,sans-serif;">Salt, to taste


 * <span style="font-family: Tahoma,Geneva,sans-serif;">Method: **

<span style="font-family: Tahoma,Geneva,sans-serif;">1. Snip the dried chillies into 2-cm lengths, place in a bowl and pour enough hot water to cover. Leave to soak for about 15 minutes or until softened. Rinse a couple of times and discard most of the seeds.

<span style="font-family: Tahoma,Geneva,sans-serif;">2. Place the drained chillies, shallots, lemon grass and shrimp paste in the jug of an electric blender. Add half cup water and blend to make a fine paste. Set aside.

<span style="font-family: Tahoma,Geneva,sans-serif;">3. Prepare tamarind extract by squeezing tamarind pulp with about half a cup of water with your fingers until most of the pulp has dissolved into the water. Dilute this concentrate by adding another 1 ½ cups of water. Remove and discard any seeds and solids.

<span style="font-family: Tahoma,Geneva,sans-serif;">4. Gently heat oil in a medium size saucepan. Transfer the blended ingredients into the pan and cook over medium heat, stirring occasionally, until most of the moisture has evaporated and paste is well cooked and fragrant.

<span style="font-family: Tahoma,Geneva,sans-serif;">5. Add tamarind water, daun kesum and bunga kantan (if used). Bring to the boil and simmer gently for about 10 minutes, seasoning with 1 tsp salt and 1/2 tsp sugar. Add fish and ladies fingers, and cook about 10 minutes or until fish is opaque and cooked through. Taste and adjust seasonings if necessary. <span style="font-family: Tahoma,Geneva,sans-serif;">- See more at: http://www.hungrygowhere.my/food-guide/recipes/malay-food-asam-pedas-ikan/#sthash.6yWtYH70.dpuf