Well hello there everyone, how was your weekend? Ours was jam packed with loads of goin' here and there, Zabi Aydan's first Gymboree class, lunch dates, dinner dates, visiting friends, doin' groceries, laundry etc. Phewwww... penat sangat.
Anyhow, last week I made Asam Pedas Melaka for my beloved Mr. Tubby. Thought I'd share the recipe with you. However before I go further here's a disclaimer, do note that cooking authentic Baba and Nyonya food is not my forte, Asam Pedas Melaka included. This recipe is a result of countless trials and errors I've made over the years of cooking this dish but Mr. Tubby finally gave me his own seal of approval for this one... (that means he finally said "The best asam pedas I've ever tasted") so good luck trying out my recipe... as usual if tak sedap don't blame me, hehe.
4 pieces of ikan pari (soak in water and a bit of salt)
1 bunga kantan (halved)
1 lemongrass (lightly pounded)
5 stalks kesum leaves
1/2 cup tamarind juice
2 tbsp ground dried red chillies
5 red onions
5 garlic cloves
2 cm ginger
1/2 tsp belacan (baked or pan-fried without oil)
1/2 tsp fenugreek
1/2 tsp fennel seeds
1/2 tsp black pepper
Salt and sugar to taste
1. Blend onions, shallots, and ginger. Grind or pound fenugreek, fennel seeds, and black pepper. Set aside.
2. Heat cooking oil, fry all the ground herbs i.e. fenugreek, fennel seeds, and black pepper until frangrant, add kesum leaves, then add blended onions, shallots, and ginger. Fry all the ingredients until fragrant.
3. Add blended dried red chillies, then later add belacan. Fry ingredients until oil rises to the top, add tamarind juice, bunga kantan, lemongrass, and the ikan pari.
4. When the fish is cooked, you may add water if necessary. Season with salt and sugar to taste, then lastly add the ladyfingers when the asam pedas is boiling, leave for 30 seconds then turn off the heat.
5. Serve with plain white rice and don't forget your telur dadar and ulam-ulaman too!
Happy cooking everyone!!!