Asam pedas means sour and spicy in Malay or Bahasa Indonesia. Like the name suggests, this dish is refreshingly sour and spicy which goes especially well with rice. You can use any fish to cook in this gravy but we like stingray because it's easier to eat.Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.Please subscribe to stay tuned to our home cooking videos.Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comChat with us!
[email protected]Thanks for watching!See you soon.xoxoJamieon behalf of Spice N' PansIngredients:850g of stingray or any fish that you like1 whole piece of eggplant or brinjal6 - 7 pieces lady fingers2 pieces tomatoes1/4 pineapple (optional)4 slices of tamarindjuice from 2 pieces of lime1/2 tablespoon of curry powder1 tablespoon of belachan powder2 tablespoons of turmeric powder3 cups of tamarind juice (made by soaking 4 tablespoons of tamarind with 3 cups of water)1.5 teaspoons of salt2 teaspoons of sugarBlend the ingredients below into paste:10 pieces shallots5 cloves of garlic2 stalks of lemongrass1 tablespoon of young fresh ginger 15 pieces of dried chilli 5 pieces of fresh red chilli 3 pieces of bird's eye chilli or chilli padi (optional) some cooking oil