My 2nd cooking class today. Ikan (fish) Asam (sour) Pedas (spicy) was on the menu for today’s dinner. Here’s the recipe.

asam fish

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.

asam fish

Add a couple of teaspoons of tamarind paste to make it sour.

asam fish

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).

TAAADAAAA!!!!

asam fish


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The ‘lantern’ chilli supposedly to be the ‘hottest’. Some even┬ásay hotter than the chilli ‘padi’. I guess it all depends on your spice buds.

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Left: Chilli, brinjal and cucumber

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Pumpkin!! Great for pumpkin soup, pumpkin cake or just steam!

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Left: Wild mushroom and galangal

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The wild fern known as ‘paku‘, fry with ‘belacan’ (shrimp paste, chilli, shallots) DELICIOUSSSSSS!

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Clockwise: Tomato, paku, pegaga, chilli padi

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Pictures from Satok Sunday Market – Kuching.