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Home Spicy Saute Vegeterian Stuffed Pepper

Asam Pedas (sour And Spicy) Stingray Recipe

Ingredients

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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  • elgourmand 14 years ago
    Very nice flavor combo. This would be nice with Moree eel. Thanks for the post. RJ
    Was this review helpful? Yes Flag

The Cook

Yinhomemade North Shore City, New Zealand

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