Friday, October 30, 2009

Gulai Assam Pedas

This is one of the nyonya sour-spicy curry fish and my grandmother called it Gulai Assam Pedas. A healthy curry with no oil added. I remembered when we were small, we would request for blanched vermicelli to eat with the curry soup and it taste so good, an alternative of "Assam Laksa". The important ingredient in this curry is the aromatic herb called "daun kesum", the fresh green leaves that is seen in the photo. The taste of this curry or gulai is a little sour and spicy and it is real appetizing, yummy!

All you need:
  • 1/2 kg small fish - ikan selar
  • 2 sprig of daun kesum
  • 10 shallots
  • 6 red chilly
  • 2 cm size galangal (lengkuas)
  • 4 lemon grass
  • 2 cm size dried shrimp paste (belacan)
  • 2 Tbs tamarind juice
  • salt to taste
Simple Process :

1. Ground the chilly, shallots, galangal, lemon grass into a paste
2. Put 1 litre of water in a pot and add the daun kesum, grounded paste and put to boil over medium heat
3. Once the soup smells aromatic, add in the tamarind juice, salt to taste, add in the fish
4. Boil over low heat till fish is cooked. If you wish to increase the sourness, just add in extra tamarind juice.

Wow! Super Appetizing, Enjoy your Meal!

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