I’m sure your first question might be ‘what is asam pedas’ so let me break it down for you. Pedas means spicy. Asam is tamarind. The two together refer to a dish which is both sour and spicy. Here’s what wikipedia has to say about asam pedas:
The main ingredients in asam pedas are usually seafood or freshwater fish. They are cooked in asam (tamarind) fruit juice with chilli and different spices. The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. Asam paste may be substituted for convenience. Various vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added. Fish and seafood (such as mackerel, red snapper, tuna, gourami, pangasius or cuttlefish), either whole body or sometimes only the fish heads are added to make a spicy and tart fish stew. It is important that the fish remain intact for serving so generally the fish is added last.[1]
It’s a wet and windy day outdoors and I thought this one sounded very nice for this weather. Let’s give it a try!
Here’s the back of the package (click image to enlarge). Contains chicken. to prepare, add noodle block and soup base sachet contents to 400ml boiling water for 3 minutes. Stir and enjoy! It also says you can just enjoy it straight out of the bag.
The noodle block.
The soup base sachet.
Has a nice scent of tamarind and spiciness.
Finished (click image to enlarge). Added shrimp, sweet onion, coriander, mung bean sprout and mint. The noodles have a nice gauge as well as taste. The broth has a very good contrast of spicy and sour. The spiciness is pretty decent – nice to see! The sour taste is very good as well. 3.75 out of 5.0 stars. EAN bar code 9557226082521.
Malaysian Kitchen (from Amazon) A perfect collection of delicious, authentic recipes that represent the best of Malaysian cooking, with 80 mouthwatering recipes shown in over 350 tempting color photographs.
A group trip to Melaka, Malaysia to try Asam Pedas!
