ENTERTAIN
RECIPE : ASAM PEDAS IKAN Ingredients :
20 dried chillies 10 shallots ( around 100 g ), peeled and sliced 2 stalks lemongrass , trimmed and sliced thinly 10g shrimp paste ( belacan ), pre-roasted 1 rounded Tbsp tamarind paste 4 Tbsp oil 6 sprigs daun kesum ( Vietnamese mint ), tied into a tight knot 1 torch ginger bud ( bunga kantan ), halved lengthwise ( optional ) 1 fish around 400g , cleaned , gutted and cut into 5cm pieces 8 pieces young ladies fingers Salt , to taste
Method :
1 . Snip the dried chillies into 2cm lengths , place in a bowl and pour enough hot water to cover . Leave to soak for about 15 minutes or until softened . Rinse a couple of times and discard most of the seeds . 2 . Place the drained chillies , shallots , lemongrass , and shrimp paste in the jug of an electric blender . Add half cup water and blend to make a fine paste . Set aside . 3 . Prepare tamarind extract by squeezing tamarind pulp with about half a cup of water with your fingers until most of the pulp has dissolved into the water . Dilute this concentrate by adding another 1½ cups of water . Remove and discard any seeds and solids .
4 . Gently heat oil in a medium size saucepan . Transfer the blended ingredients into the pan and cook over medium heat , stirring occasionally , until most of the moisture has evaporated and paste is well-cooked and fragrant . 5 . Add tamarind water , daun kesum , and bunga kantan ( if used ). Bring to the boil and simmer gently for about 10 minutes , seasoning with 1 tsp salt and ½ tsp sugar . Add fish and ladies fingers , and cook for about 10 minutes or until fish is opaque and cooked through . Taste and adjust seasonings if necessary .
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