Bubble Tea – 珍珠奶茶
April 27, 2018
Sotong Masak Lemak Padang
June 15, 2018
Asam Pedas Ikan Pari
Today, I am going to teach you how to cook “Peranakan” or “Nyonya” dish – “Asam Pedas”. It can be cooked using a variety of seafood like the mackerel or machete, but we strongly recommend the stingray. This dish takes less than 30 minutes if you have Sambal prepared earlier.
If you’re looking for fresh, locally caught seafood, you can purchase them directly at My Fishman’s website. They do deliver to your home 😉
Use promo code “2CCC05” to get 5% off – T&C apply.
Preparation
for 2 to 3 servings
Difficulty level
Main ingredients
- 8 to 10 tbsp Sambal – Learn how to make Sambal here
- 4 stalks laksa leaves “Daun Kesum”
- 1 ginger torch flower “Bunga Kantan”, cut into quarters
- 1 cup tamarind juice
- 400 g stingray – Buy stingray here
- 3 cups water
- 100 g okra, cut into halves
Seasonings
- Salt to taste
- Black pepper powder to taste
- Sugar to taste
Step-by-step
- On medium-low heat, fry sambal for about 1 minute until fragrance.
- Add laksa leaves and ginger torch flower. Mix well.
- Add tamarind juice. Stir and mix well.
- Add stingray and water. Bring to a boil and let simmer for 5 to 7 minutes or until stingray is cooked.
- Add salt, black pepper and sugar to taste.
- Add okra. Cook for 3 to 5 minutes or until okra is soften.
- Serve hot with steam white rice. Enjoy!
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