D'Open Kitchen

COOKING FOR THE SOUL

Assam Pedas

Name: Assam Pedas
Ingredients: 1 pomfret 1/2 pound to 1 pound; 10 small okras; 1 tomato cut into wedges; 1 teaspoon of fish curry powder; 2 sprigs of daun kesum Vietnamese mint/Vietnames coriander; 5 tablespoons of cooking oil; 1 tbsp of palm sugar/sugar; Salt to taste; 1 clove garlic; 1 stalk of lemongrass white part only; 4 shallots; 8-10 dried chillies depends how spicy you like; 1/2 tbsp of belacan prawn paste; 1 1/4 cup of water; Tamarind pulp size of a small ping pong ball

Recipe by

Trish yee

Dive into the world of tantalizing flavors with Assam Pedas, a dish that holds a special place in my culinary journey. Hailing from Malaysia, this dish is a symphony of tangy and spicy notes that awaken the senses. Imagine succulent fish, gently simmered in a broth enriched with tamarind, aromatic herbs, and a fiery kick of chili. Each spoonful transports me back to the vibrant streets of Malaysia, where the blend of flavors paints a vivid picture of its rich food culture. Served with steamed rice, Assam Pedas is more than just a meal – it's a sensory adventure, a burst of nostalgia and excitement on the taste buds. Whether enjoyed as a cherished family tradition or a delightful discovery, my Assam Pedas promises an authentic Malaysian experience that's both comforting and exhilarating, creating memories that linger long after the last satisfying bite.

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Course Main Course

Cuisine Indonesian

Ingredients

1 pomfret 1/2 pound to 1 pound
10 small okras
1 tomato cut into wedges
1 teaspoon of fish curry powder
2 sprigs of daun kesum Vietnamese mint/Vietnames coriander
5 tablespoons of cooking oil
1 tbsp of palm sugar/sugar
Salt to taste

SPICE PASTE:

1 clove garlic
1 stalk of lemongrass white part only
4 shallots
8-10 dried chillies depends how spicy you like
1/2 tbsp of belacan prawn paste

TAMARIND JUICE:

1 1/4 cup of water
Tamarind pulp size of a small ping pong ball

Instructions

Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Heat oil and fry the spice paste for 2 minutes or until fragrant.
Add the tamarind juice, fish curry powder and bring to boil.
Add the tomato wedges, okras and daun kesom and bring to boil.
Add the fish, salt, and palm sugar/sugar.
Simmer on low heat for 5 minutes or until the fish is cooked.
Serve hot.
Opened Assam Pedas

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.