Asam Pedas Johor (Classic)
Hidangan tradisional · Malaysian
A classic and authentic Johor-style Asam Pedas, featuring a rich, sour, and spicy tamarind-based fish stew, simmered with a fragrant blend of spices and herbs.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Fish (e.g., Mackerel, Stingray, or Grouper)500g
- Tamarind Paste50g
- Dried Chilies15-20
- Shallots150g
- Garlic5 cloves
- Ginger2 cm
- Galangal2 cm
- Turmeric1 cm
- Lemongrass2 stalks
- Belacan (Shrimp Paste)1 tsp
- Asam Keping (Dried Tamarind Slices)3-4 pieces
- Okra100g
- Tomatoes1 medium
- Vegetable Oil3 tbsp
- Water500ml
- Saltto taste
- Sugar1 tsp (optional)
- Cilantrofor garnish
Langkah
- 1
Soak tamarind paste in warm water, then strain to get tamarind juice. Discard pulp.
- 2
Soak dried chilies in hot water until softened. Drain and blend with shallots, garlic, ginger, galangal, turmeric, lemongrass, and belacan to form a spice paste.
- 3
Heat oil in a pot. Sauté the spice paste until fragrant and oil separates.
- 4
Add tamarind juice, asam keping, and water. Bring to a boil.
- 5
Add fish pieces and cook until almost done. Add okra and tomatoes. Simmer until vegetables are tender and fish is cooked through.
- 6
Season with salt and sugar (if using). Adjust sourness and spiciness to taste.
- 7
Garnish with fresh cilantro before serving.
