Did you know that the herbs in Asam Pedas, like the sourness of asam (tamarind juice or dried tamarind pieces), are more than just flavor enhancers? They’re packed with health benefits, adding more than just taste to our plates - they add value to our well-being.
Now, if you're under the impression that making Asam Pedas is complicated, think again. It’s actually quite simple, and don't let anyone convince you otherwise. It all starts with gathering the herbs and pantry-friendly ingredients to make the Asam Pedas rempah. You can make it from scratch or opt for store-bought versions. But here’s how you can whip up the rempah at home.
Asam Pedas
Rempah (Spice Paste)
Ingredients
½ inch ginger
5 cloves garlic
5 shallots
1 lemongrass
stalk (serai)
Dried red
chilies (to taste)
1 inch fresh
turmeric
1 inch galangal
½ inch roasted
belacan (optional for vegetarians)
Some water
Method
You can either blend these ingredients, adding water if needed, or pound them into a paste. For pounding, you won’t need water.
Asam Pedas Rempah: Tips and Variations
The chilies - dried, fresh, or a combination—set the vibrant color of the dish. Belacan is optional, and for a vegetarian version, you can omit it (VEGETARIAN DEVIL/DEBIL CURRY).
Asam Pedas is traditionally made with fish, but feel free to add fried anchovies or boiled eggs.
There are also variations of Asam Pedas, like Asam Fish Curry, which is part of Nyonya cuisine and equally spicy (MALACCA FOOD HUNTING).
Full Asam Pedas Recipe
Ingredients
Asam Pedas
rempah (spice paste)
500g (one
medium-sized) bawal hitam (pomfret), cleaned and sliced
2 pieces dried
tamarind
3-4 Chinese
brinjals, cut lengthwise (or bendi/okra)
1 torch ginger
bud, flaked
10 cherry
tomatoes
½ cup oil
Water as needed
Palm sugar to
taste
Salt to taste
Method
Heat the oil
and fry the rempah until the oil separates and aromatic.
Pour in water,
add the tamarind, and let the rempah simmer.
Gently add the
fish, along with sugar and salt, being careful not to break the fish.
Once the fish is cooked, stir in the torch ginger flower.
"Ms.
Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22
years of experience as a former lecturer, including with Curtin University’s
Degree Twinning Program, she also holds culinary credentials. Through her Zen
cuisine, she promotes mindful eating that nourishes the breath, body, mind, and
soul."
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