• Prep Time 20 minutes
  • Cook Time 40 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Asam Pedas:
  • 6 g dried chili
  • 30 g lemongrass, fine slice
  • 15 g fresh tumeric, slice
  • 150 g peeled shallot, slice
  • 20 g peeled garlic, slice
  • 20 g belacan
  • 20 g adabi tamarind pulp (seedless)
  • 15 g salt
  • 10 g sugar
  • Asam Pedas Ikan Berlemak:
  • 280 g asam paste
  • 800 g water
  • 20 g sugar
  • 25 g ready made tamarind paste
  • 1 kg fresh fish
  • 6 pcs lady finger, cut into 2
  • A handful of egg plant, cut wedges
  • 2 tomato, cut wedges
  • 350 g Anchor Extra Yield Cooking Cream
  • Daun kesum
  • Ginger flower, thinly slice

Instructions

    To Prepare Asam Paste:
  1. Soak dry chili in hot water for 10 minutes then drain.
  2. Blend everything into a paste. This paste can keep frozen until needed.
  3. To Cook Asam Pedas Ikan Berlemak:
  4. Bring asam paste, water, sugar, salt and tamarind paste to boil.
  5. Add in fish and vegetables and simmer until vegetables are tender and fish is cooked. Adjust seasoning if needed.
  6. Lastly add anchor extra yield cooking cream, bring to simmer, take off heat and add daun kesum and ginger flower and serve. Enjoy!
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