Monday, May 24, 2010
Tuesday, May 18, 2010
Monday, May 17, 2010
Sunday, May 16, 2010
Saturday, May 15, 2010
- a nice part of beaf - I used sirloin, sliced
- 1 big US Potato-wedged
- some cooking Oil
- 1 cinammon stick, 3 cadammon, star anise
- 3 tbps of chili paste
- 3 ibps of onion paste
- 1tsp of garlic paste
- 1tsp of ginger paste
- Soy sauce aka Kicap
- 1 tbps of tamarind paste - mix with a cup of water
- salt to taste
Heat the oil, fry the herbs till fragrance and add ingredient A, stir till fragrance then add beef, stir, add tamarind water, soy sauce. boil them. then add potato wedges.cover the pot wait untill the potato cook then taste with salt.then serve with rice.
2 cloves garlic
half teaspoon of powdered turmeric
(blend everything in a blender)
1/kg of sting ray cut into slices
a cup of ground dried chilli paste ( you can make it yourself or you can buy a ready made in a jarr or a packet)
2 cups of water
a stick of lemon grass (bruised)
3 pieces of dried tamarind skin (asam keping)
a cup of vegetable oil
salt an sugar to taste
- pour in the oil in a hot pot, generous.
- saute the shallots, garlic, turmeric and stick of lemon grass until transparents.
- add in the chilli paste and keep stirring on a medium heat .....for about 10 minutes or until the chilli turns into darker colour.
- add in the stingray, dried tamarind skin, water, salt and sugar to taste. Put on the lid and lower to heat and let it simmer until the fish is thoroughly cooked which takes about 15 minutes.
- You may put some okra in the Asam Pedas but make sure you put it after the fish is cooked. AS the okra goes into the pot, cover it and leave it for about 5 minutes until the okra is cooked, turn off the stove and the Asam pedas is ready to be served.
Asam Pedas is best served with steamed rice.