• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1/2 medium-sized pineapple, skinned and sliced thickly
  • 300ml water
  • Blend together:
  • 3 onions, sliced
  • 3cm turmeric, sliced
  • 1 medium-sized torch ginger bud, sliced
  • 4 stalks lemongrass, sliced
  • 1cm galangal
  • 6 bird´s eye chillies
  • 2cm gula melaka
  • 2 tablespoons budu
  • 500g siakap, sliced
  • 1/2cm belacan
  • Salt to taste

Instructions

  1. Fill a saucepan with water and place the pineapple into it.
  2. Bring the pineapple and water to a boil.
  3. Lower the heat and simmer until pineapple is soft.
  4. Add in the paste of blended items, mix well and simmer for 5 minutes.
  5. Add in gula melaka and budu. Mix thoroughly.
  6. Add the siakap.
  7. At this point, if there is not enough liquid to cover the fish, add a little water.
  8. Add in the belacan and salt to taste.
  9. Mix well.
  10. Remove from heat once fish is cooked.

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1 thought on “Asam Pedas (Kheng Som)”

  1. chiok ah chen - September 25, 2014 at 5:34 pm

    Thanks, i will try it out

    Reply

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