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Nyonya Asam Pedas Paste (Nyonya Spicy and Sour Fish)

RM 12.00
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Description

Asam Pedas, which means 'Sour' and 'Spicy', better known as Ikan Gerang Asam  amongst the Baba Nyonyas. 

This fish stew is one of the quiessential Peranakan classic dishes that reflects the flavours that make Peranakan cuisine unique: sour, salty, spicy and fragrant. It also acts as an epitome of classic Peranakan cooking with a wide range of spices and techniques involved to prepare this one hearty dish.

This hearty dish has the perfect balance of sourness, fiery hot and tastes extraordinarily satisfying. If you are not careful, you would end up eating more rice than you should simply because the sauce goes so well with it. You have been warned!

Spicy Nyonya Level

chilli

To Add

  • 1 Medium-sized Fish (250 - 300g each) - halved
  • 50g Tamarind with seeds
  • 1 Round Brinjal - wedged
  • 1 Tomato - wedged
  • 2 Okras (optional)
  • 300ml Water

The best type of fishes for this are Mackarel, Stingray and Pomfret.

Cooking Instructions

Amount: 100g pastes
Cooking Time: 15-20 minutes
Serves: 4 servings

Step 1:
Mix 150ml water with tamarind (with seeds). Massage the tamarind gently. Once dissolved, remove the seeds. You now have tamarind water.

Step 2:
Mix Agak Agak Nyonya Asam Pedas Paste, the tamarind water and 150ml water into pot.

Step 3:
Throw in the brinjals, tomatoes and okras. Let it simmer for 5 minutes.

Step 4:
Add fish, simmer on medium heat till fish is cooked. Add salt/sugar to taste.

Step 5:
Be Nyonya-fied!

How to Eat

Enjoy this dish with rice and a side of salted egg, or salted fish.

If you are not careful, you would end up eating more rice than you should simply because the sauce goes so well with it. You have been warned! 

Ingredients

Onions, Palm Oil, Dried Chilli, Lemongrass, Turmeric, Sugar, Candlenut, Dried Shrimp Paste, Salt, Garlic, Kaffir Leaves, Galangal and contains Monosodium L-glutamate as permitted flavour enhancer

Shelf Life

Non-refrigerated : 1 year
Refrigerate after opening


Net Weight

100g

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