Recipe : Famous Ikan Asam Pedas
Depending on the locallity, the term hot and sourcan be interpreted in many ways, with varying degress of spiciness, sourness and thickness of the soup or sauce. Because it's part an everyday menu, you'll also likely to find a variety of renditions.
In Riau, asam pedas is the preferred way to prepare ika lais (Asian glass catfish/kryptopterus lais), ikan senangin (fourfinger threadfin) ikan kuwe (Round pompano) and others. Special ingredients, such as freshwater prawns, are reserved for exclusive occasions, served with pincers sniped off but head intact. What you'll usually find at restaurants are asam pedas dishes made with snapper head or whole Round Pompano. So now. let's make your own Ikan Asam Pedas!
Main Ingredients:
- 500 grams ikan lais (Asian glass catfish/kryptopterus lais) can be subtituted with ikan kuwe (Round pompano), red snapper head or giant river prawns
- 50 grams bilimbi > Coarsely chopped. It is recommended to subtitute whiterung asam (sour eggplant/solanum feroc.L)
- 1 cucumber (cut in small finger sizes)
- 1 tomato (cut into 4-6 parts)
- 3 kaffir lime leaves
- 1 turmeric leaf
- 1 lemongrass stalk (bruised)
- 1 thumbsized-piece galangal (bruised)
- 2 cups water
Spice Paste:
- 5 red chillies
- 5 shallots
- 5 garlic cloves
- 1 candlenut (toasted or fried)
- 1 litle finger sized-piece turmeric
- 1 thumbsized-piece ginger
How To Make:
- Using mortar and pestle, coarsely grind all spices. if you opt for lighter soup, thinly slices the spices instead.
- In a pan, heat a little cooking oil and sautee the spice paste. Toss in turmeric leaf, kaffir lime leaves, galangal and lemongrass.add water
- Add prawns (or fish), bilimbi, cucumber and tomato.Continue until everything is cooked through. To sweeten, add pineapple slices.
