Ingredients with Measurements:
- 500g kelubi (young fern shoots)
- 2 tablespoons tamarind paste
- 2 cups water
- 1 teaspoon salt
- 2 red chilies, sliced
- 1 tablespoon sugar
- 1 tablespoon oil
Special equipment needed:
- None
Step-by-step instructions:
1. Wash the kelubi thoroughly and cut into 2-inch pieces.
2. In a pot, mix the tamarind paste with water and strain the mixture to remove any seeds or fibers.
3. Add the kelubi to the pot with the tamarind mixture and bring to a boil.
4. Reduce heat and let it simmer for 10-15 minutes until the kelubi is tender.
5. Add salt, sugar, and sliced red chilies to the pot and stir well.
6. Heat oil in a pan and fry the mixture for 2-3 minutes until fragrant.
7. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 2g
- Carbohydrates: 13g
- Protein: 2g
Substitutions for ingredients:
- Kelubi can be substituted with other young fern shoots such as fiddleheads or bracken ferns.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add shrimp or chicken to the dish for a protein boost.
- Use palm sugar instead of regular sugar for a more authentic taste.
Tips and tricks:
- Make sure to wash the kelubi thoroughly to remove any dirt or debris.
- Adjust the amount of sugar and chili according to your preference.
- To make the dish spicier, add more red chilies or use bird's eye chilies instead.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a pan over medium heat until heated through.
Presentation ideas:
- Serve the dish in a traditional Malay-style dish or bowl.
- Garnish with fresh cilantro or sliced red chilies.
Garnishes:
- Fresh cilantro
- Sliced red chilies
Pairings:
- Steamed rice
- Grilled fish or chicken
Suggested side dishes:
- Sambal belacan (spicy shrimp paste dip)
- Acar (pickled vegetables)
Troubleshooting advice:
- If the dish is too sour, add more sugar to balance the flavors.
- If the dish is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the kelubi thoroughly to avoid any foodborne illnesses.
Food history:
- Asam kelubi is a traditional Malay dish that is commonly served during Ramadan.
Flavor profiles:
- Tangy, sweet, and spicy
Serving suggestions:
- Serve hot with steamed rice and other traditional Malay side dishes.
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Region: Malaysian