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Monday, April 5, 2010

Fish Asam Tumis

Fish head & tail cooked in flying hot Asam Tumis.... fulfilling my itchy tongue for something stingy hot!! The recipe was taught to me by my SIL's mother from Malacca. Most Malays from Malacca have high tolerance of spicy hot food. If you are fans of this Malacca Asam Tumis, go ahead and try this.

INGREDIENTS:
1pair Fish Heads & Tail
5 Shallots*
2 cloves Garlic*
1/2" Ginger*
1" Galangal*
1 tsp Black Pepper corns*
1 tsp Fennel Seeds (* blended) 
1 Lemongrass - bruised 
1 cup Chili paste
Some Chili Padi - bruised 
1 bowl Tamarind Juice
Salt & Sugar

METHOD:
1. Heat up some oil & fry bruised lemongrass & blended ingredients until fragrant.
Add in chili paste & chili padi & stir fry until fragrant.
Add in tamarind juice, salt, sugar and boil.
Add in Fish & cook until tender.

2. Serve with white rice.
at

3 comments:

  1. haniApril 6, 2010 at 1:35 AM

    wow! asam pedas.. my favourite!

    ReplyDelete
  2. resep browniesApril 6, 2010 at 3:05 AM

    I always love cooking , and this is a very god article ,thanks

    ReplyDelete
  3. ZaliaApril 6, 2010 at 4:29 AM

    Along... Asam pedas mcm ni mmg biasa kat Melaka leh jumpa. Bukan org Melayu kite jek tau... Nyonya Baba juga suka, Chinese pun sama. Leh nampak dorang ni hirup kuah asam pedas kat kedai2... Hehehe....

    ReplyDelete

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