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 13 years ago
    Very nice flavor combo. This would be nice with Moree eel. Thanks for the post. RJ
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