Assam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Ask any home cooks in Singapore or Malaysia irrespective of their race – Malay, Chinese, or Indian–and you are bound to get various renditions of Assam Pedas. Every family has their own interpretation for this favorite dish and there are endless adaptations;
The special ingredients that create the special “assam pedas” taste and aroma are tamarind peel, ginger torch flower and Vietnamese coriander aka laksa leaves. A good balance of sourness, saltiness, sweetness and spiciness contributes to a good ‘assam pedas’ dish.
ASSAM PEDAS IKAN PARI
- 25 pcs Dried chillies
- 2 stalks Lemongrass
- 2 pcs Candlenuts
- 4 pcs Shallots
- 2 cloves Garlic
- 3 cm Galangal
- 10 g Shrimp paste (belachan)
- 3 cm Turmeric (fresh)
- 1 stalk Ginger torch flower
- 4 tbsp Cooking oil
Into the pot:
- 2 tbsp tamarind pulp (soaked in some hot water)
- 3 pcs Tamarind peel
- 3 pcs Aubergine
- 4 pcs Ladies' fingers
- 1 pc Tomato (cut into wedges)
- 1 tsp Raw sugar (adjust taste accordingly)
- 1 tsp Salt (adjust taste accordingly)
- 4 pcs Lime leaves
- 350 g Fish slices (stingray or mackerel)
- 500 ml Water
Add rempah to a deep saucepan heated with some cooking oil. Fry till fragrant and then add water.
Once water is simmering, add all the ingredients, let it simmer for 5 mins before adding the fish.
Once fish is added, let it simmer for a good 12-15 mins until fish is cooked. Add the laksa leaves in the last 5 mins.