Ingredients with Measurements:
- 500g Ikan Kembung (Mackerel)
- 2 tbsp tamarind paste
- 2 cups water
- 3 tbsp oil
- 3 shallots, sliced
- 3 garlic cloves, minced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 1 tomato, cut into wedges
- 1 stalk lemongrass, bruised
- 2 tbsp palm sugar
- Salt to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Clean and gut the fish, then cut into pieces.
2. In a bowl, mix the tamarind paste with water and strain to get the juice.
3. Heat oil in a pot and sauté the shallots, garlic, and chillies until fragrant.
4. Add the tomato and lemongrass and cook until the tomato is soft.
5. Pour in the tamarind juice and palm sugar, then bring to a boil.
6. Add the fish pieces and salt to taste, then simmer for 10-15 minutes or until the fish is cooked.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Asam Pedas can be made with other types of fish such as snapper or catfish.
- Vegetables such as okra, eggplant, or long beans can be added to the dish.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chillies according to your preference for spiciness.
- To reduce the sourness of the tamarind, add more palm sugar.
Storage Instructions:
- Asam Pedas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat until hot.
Presentation Ideas:
- Serve in a bowl with steamed rice and garnish with fresh herbs such as coriander or basil.
Garnishes:
- Fresh herbs such as coriander or basil.
Pairings:
- Asam Pedas pairs well with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried vegetables such as broccoli or bok choy.
Troubleshooting Advice:
- If the dish is too sour, add more palm sugar to balance the flavor.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
Food History:
- Asam Pedas is a traditional Malay dish that originated from the state of Malacca in Malaysia.
Flavor Profiles:
- Asam Pedas is a sour and spicy dish with a hint of sweetness from the palm sugar.
Serving Suggestions:
- Serve hot with steamed rice.
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Region: Malaysian