Asam Pedas Ikan Pari Nyonya Style
85% asli · Peranakan (Nyonya)
A Nyonya-style Asam Pedas Ikan Pari, characterized by a slightly sweeter and more complex flavor profile due to the addition of ingredients like candlenuts and a richer spice blend. This version often includes pineapple for a subtle fruity tang.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Stingray500g
- Tamarind paste50g
- Dried chilies20g
- Shallots150g
- Garlic50g
- Galangal20g
- Turmeric10g
- Lemongrass1 stalk
- Belacan (shrimp paste)1 tsp
- Candlenuts3 pcs
- Asam keping (dried tamarind slices)2 pcs
- Okra100g
- Tomatoes100g
- Pineapple chunks50g
- Vegetable oil3 tbsp
- Water500ml
- Saltto taste
- Sugar1 tbsp
- Mint leavesfor garnish
- Chili slicesfor garnish
Langkah
- 1
Soak dried chilies in hot water until softened, then drain.
- 2
Blend soaked chilies, shallots, garlic, galangal, turmeric, lemongrass, belacan, and candlenuts into a smooth paste.
- 3
Heat vegetable oil in a pot. Sauté the blended paste until fragrant and oil separates.
- 4
Add tamarind paste and asam keping. Stir well.
- 5
Pour in water and bring to a boil. Season with salt and sugar.
- 6
Add stingray pieces and cook until almost done.
- 7
Add okra, tomatoes, and pineapple chunks. Cook for about 7-10 minutes until vegetables are tender and pineapple is heated through.
- 8
Adjust seasoning. Serve hot, garnished with mint leaves and chili slices.
