The herbs blended as a rempah (spice
paste) are packed with numerous health benefits, adding nutrients to the dish.
Fish, such as black pomfret (ikan bawal hitam), provides protein, making Asam
Pedas one of the healthiest Malay foods (EGG SAMBAL/SAMBAL TELUR).
You can also choose not to fry the spice paste, which is then called Asam Pedas Rebus, but frying enhances the fragrance and flavour profile of the herbs.
There’s nothing more satisfying than a plate of rice with Asam Pedas. As a one-pot dish that includes eggplant, a vegetable also packed with goodness, Asam Pedas is simply delicious and a splendid example of Malay food (CHICKEN RENDANG/RENDANG AYAM).
Ingredients for Asam Pedas
For the Rempah/Spice Paste (Blend these ingredients together)
½ inch ginger
5 cloves garlic
5 shallots
1 lemongrass
Dried red
chilies - to taste
1 inch fresh
turmeric
1 inch galangal
½ inch roasted
belacan
Some water
Other ingredients
One medium size black pomfret (ikan bawal hitam) - cleaned and sliced
2 pieces dried
tamarind
3 medium size eggplants - cut lengthwise
1 torch ginger bud - pull the petals
10 cherry tomatoes
½ cup oil
Water - as needed
Palm sugar - to
taste
Salt - to taste
How to Make Asam Pedas
Heat oil and fry the spice paste till aromatic and oil separates.
Pour in water, add tamarind.
Simmer.
Add fish, season with sugar and salt.
Once fish is cooked, stir in torch ginger petals.
