This is my all time favourite. Eat while it still hot with a hot rice.... whalllaaa... then you'll get what I mean. Errkk... Suddenly my stomach gone wild now.. ouchh.
Ingredients: Chili, Shallot, Garlic, Tamarind, Galangal, Dried Prawn, Sugar & Salt.
80 gm Asam Pedas Premix } item A
250 ml Water (1 cup)} item A
6 tbsp Cooking Oil
850 gm Red Fish / Markerel
750 ml Water (3 cups)
3 pcs Bunga Kantan
1 bundle 'Kesum' Leaves
5 nos Lady Finger
2 nos Tomato (cut wedges)
Cooking Method:
1. Mix item A well and sauté with cooking oil till fragrant. Add in 750 ml of water, bring to boil.
2. Add in fish and 'bunga kantan'. After boil, add in ladyfingers and tomatoes cook for 10 minutes. Finally turn off the fire and add in 'daun kesum'. Ready to be served.
Store in cool room temperature. Dry Room. [via]
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