My 2nd cooking class today. Ikan (fish) Asam (sour) Pedas (spicy) was on the menu for today’s dinner. Here’s the recipe.
Blend or pound all of the above ingredients include also garlic and shallots. Also julienne big white onions. Stir fry all until fragrant. Add terong iban also known as terong asam or African eggplant (solanum ferox) – picture below. Then add water and let it simmer for about 10mins.
Add a couple of teaspoons of tamarind paste to make it sour.
Salt and sugar to taste.
I added in the fish last (fried before hand – to keep the fish meat intact when put into the asam soup).