About this Recipes
As a child, One World Hotel chef Amar Abdul Rahim was the only one among his siblings to shadow his grandmother in the kitchen to learn how to cook kepala ikan and later, develop that interest into a career.
“I have been interested in cooking since young,” the 28-year-old chef, who has been in the food and beverage industry for almost a decade, shared.
He started his career in 2005 at the Palace of Golden Horses Hotel as commis 2 for the Malay banquet section.
In 2007, he was appointed as demi chef de partie with One World Hotel, Petaling Jaya.
Being a fast learner and with his dedication towards the culinary arts, he proved his worth and earned himself a promotion as chef de partie in a short period of time.
He specialises in Malay cuisine but is also able to whip up Indonesian and Thai dishes as well.
During Ramadan and Hari Raya family gatherings, he makes a mean Kepala Ikan Merah Asam Pedas Melaka (Malaccan Spicy Fish Head).
“It’s my granny’s recipe as asam pedas is a Malaccan speciality,” he said.
- 300 g dried chilli
- 300 g shallot
- 50 g garlic
- 50 g ginger
- 20 g galangal
- 20 g shrimp paste
- 30 g tamarind juice
- 1 kg red snapper head
- 50 g eggplant
- 50 g ladies fingers
- 3 sticks lemongrass
- 20 g torch ginger flower bunga kantan
- 10 g polygonum leaves daun kesum
- 1 tsp salt
- 1 tsp sugar
- Boil dried chilli, then blend with a little bit of water, and keep the chilli paste aside.
- Blend shallot, garlic, ginger and galangal into fine paste.
- Saute the fine paste until fragrant then, add in chilli paste followed by shrimp paste.
- Add in water, tamarind juice and fish head.
- Add eggplant, ladies fingers, lemongrass, torch ginger flower and polygonum leaves and bring to boil over low heat.
- Season with salt and sugar.
- Ready to be served.