Quick And Easy Asam Pedas Recipe For Spicy-Sour Delight

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Classic Asam Pedas Recipe

Ingredients:

Asam Pedas Singapore Recipe  Spicy Tamarind Fish
Asam Pedas Singapore Recipe Spicy Tamarind Fish

500g fish fillet (mackerel or snapper)
2 tbsp tamarind paste
4-5 shallots, sliced
2 tomatoes, quartered
1 stalk lemongrass, bruised
4-5 dried chillies, soaked and blended
1 tsp turmeric powder
1/2 tsp belacan (shrimp paste)
1 cup water
Salt and sugar to taste

Steps:

Marinate the fish fillet with turmeric powder and salt for 15 minutes.
Heat some oil in a pan and sauté the sliced shallots until fragrant.
Add in the blended dried chillies and belacan, and cook until the oil separates.
Pour in water and tamarind paste, then add in lemongrass and tomatoes.
Bring it to a simmer and add in the marinated fish fillet. Cook until the fish is cooked through.
Adjust the seasoning with salt and sugar according to your taste.

Spicy Asam Pedas Prawns Recipe

Ingredients:

500g prawns, peeled and deveined
2 tbsp tamarind paste
4-5 shallots, sliced
2 tomatoes, quartered
1 stalk lemongrass, bruised
4-5 dried chillies, soaked and blended
1 tsp turmeric powder
1/2 tsp belacan (shrimp paste)
1 cup coconut milk
Salt and sugar to taste

Steps:

Marinate the prawns with turmeric powder and salt for 15 minutes.
Heat some oil in a pan and sauté the sliced shallots until fragrant.
Add in the blended dried chillies and belacan, and cook until the oil separates.
Pour in coconut milk and tamarind paste, then add in lemongrass and tomatoes.
Bring it to a simmer and add in the marinated prawns. Cook until the prawns are cooked through.
Adjust the seasoning with salt and sugar according to your taste.

Asam Pedas Chicken Wings Recipe

Ingredients:

500g chicken wings
2 tbsp tamarind paste
4-5 shallots, sliced
2 tomatoes, quartered
1 stalk lemongrass, bruised
4-5 dried chillies, soaked and blended
1 tsp turmeric powder
1/2 tsp belacan (shrimp paste)
1 cup chicken broth
Salt and sugar to taste

Steps:

Marinate the chicken wings with turmeric powder and salt for 15 minutes.
Heat some oil in a pan and sauté the sliced shallots until fragrant.
Add in the blended dried chillies and belacan, and cook until the oil separates.
Pour in chicken broth and tamarind paste, then add in lemongrass and tomatoes.
Bring it to a simmer and add in the marinated chicken wings. Cook until the chicken wings are cooked through.
Adjust the seasoning with salt and sugar according to your taste.