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Malay Heritage
Asam Pedas Ikan Pari
Makes 4 servings
Marina’s Story
Makes 4 servings
Ingredients
4 servings
- Ingredients to blend
- 2 onions
- of garlic3 cloves
- roasted shrimp paste/belacan1 tsp
- Other ingredients
- of ikan pari/stingray4 slices
- of oil4 tbsp
- ½ a cup of chilli paste
- of tamarind paste/asam jawa diluted in 1 cup of water, remove stones1 tbsp
- 2 lemongrass/serai, bruised
- of turmeric powder1 tsp
- of daun kesum1 handful
- 6 bamboo starfruit
- 4 ladies fingers
- 2 wild ginger buds (optional)
- 10 round baby aubergines (optional)
- of salt1 tsp
- of daun kesum1 handful
Instructions
- 1.
Heat oil in a medium sized pot.
- 2.
Sautee the blended ingredients & cook till fragrant.
- 3.
Add the chilli paste & turmeric powder and cook till the oil separates.
- 4.
Pour in 4 cups of water.
- 5.
When the liquid starts to boil, put in the sliced stingray fish.
- 6.
Pour in the tamarind juice & season with salt.
- 7.
Put in the bamboo starfruit, ladies fingers, aubergines and wild ginger buds (if using).
- 8.
When the fish is cooked, put in the kesum leaves and serve.