Let's
clear the air before we get cooking. People love to judge at first sight - some
see me as a lady of leisure, a glamour queen, and the ultimate non-cook. After
I got married, every time I walked into my in-laws' gatherings and mentioned
cooking, I'd get sly smiles and those nasty, scrutinizing looks as if they were
checking up on my culinary skills. Oh, the expressions on their
faces - priceless! Apparently, my appearance didn't fit their cooking connoisseur
checklist. How should a lady who cooks look? If only I resembled them, right?
Weeeeeee!!
And as for the ladies? Oh, they can't resist flaunting their culinary skills and their family's gourmet prowess (ASAM PEDAS IKAN BAWAL). What do I do? Zip it. Arguing with braggers and fools? Not my style - they're not worth the effort, right?
Now, onto something real - a recipe that's
surprisingly delightful and meat-free. Ever heard of Vegetarian Asam Pedas? Not
likely in most eateries. But fear not, here's the recipe to prove them wrong.
Get ready to savor the flavors of this tantalizing dish (ASAM LAKSA VEGETARIAN & NYONYA)
Vegetarian Asam Pedas
Ingredients
For the Asam Paste (Blend)
Dried red
chilies, as needed
5 shallots
5 garlic cloves
1 inch galangal
½ inch ginger
1 lemongrass
stalk
½ inch fresh turmeric
Other Ingredients
White tofu,
sliced
French beans,
sliced
¼ cabbage,
sliced
1 tomato,
sliced
1-2 pieces
dried tamarind
1 turmeric
leaf, sliced
A small piece
of palm sugar
Water, as
needed
¼ cup oil
Salt, to taste
Method
Heat oil in a
pan and fry the blended asam paste until fragrant and the oil begins to
separate.
Pour in water
and add the sliced tomato and dried tamarind. Allow it to simmer for a few
minutes.
Add the sliced
cabbage, French beans, and tofu to the pan.
Season with
palm sugar and salt, adjusting to taste.
Simmer until the vegetables are
tender.
Remove from
heat and stir in the sliced turmeric leaf for a fragrant finish.
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