Asam Pedas (sour And Spicy) Stingray
From Yinhomemade 13 years agoIngredients
- 2 kg stingray, cut into small pieces (alternatively, use mackerel or fish steak) shopping list
- 2 tomatoes, quartered shopping list
- Lady’s fingers (optional) – steam to cooked shopping list
- 2 tbsp turmeric powder shopping list
- 2 twigs Daun Kesum (Vietnamese mint) leaves shopping list
- mint leaves, for garnish shopping list
- ASSAM PASTE: (BLEND) shopping list
- 10-15 dried red chilies, soaked till soft, drained, deseeded, cut into small pieces shopping list
- 10-12 shallots (est. 250g) , cut into small pieces shopping list
- 2cm thick belacan (shrimp paste) shopping list
- 4 stalks lemongrass, use the white part, cut into small pieces shopping list
- Adequate cooking oil to blend the paste shopping list
- tamarind juice shopping list
- 100g tamarind pulp (depend on tamarind use and your preferred sourish) shopping list
- 4-5 cup water shopping list
- seasoning (To your taste) shopping list
- 2 tbsp sugar shopping list
- salt to taste shopping list
How to make it
- 1. Soak the tamarind pulp in 4 cups water, strain and keep the liquid. Set aside.
- 2. Blend dried red chilies, shallots, belacan and lemongrass, add in adequate cooking oil to blend the spices into a fine smooth paste.
- 3. Add turmeric powder into paste and stir to mix.
- 4. Heat the wok, add 2 tbsp oil and sauté the blended assam paste on medium heat until fragrant.
- 5. Once paste starts to splatter, add in tamarind juice, tomatoes, daun kesum (Vietnamese Mint), and bring to a boil on high heat.
- 6. Add seasoning and taste test, if soup tastes not sour enough add in more tamarind juice.
- 7. Add in stingray and simmer for 10 minutes or until cooked.
- 8. Last add in cooked lady’s fingers and simmer for another 5 minutes.
- 9. Final taste test, add in more sugar if too sourish or salt if too blend.
- 10. Garnish with mint leaves and serve with white rice.
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