Asam Pedas Ikan Pari

Asam Pedas Ikan Pari

This is not 'Asam Pedas untuk dia'. This is simply the best and most favourite food in Melaka. I've been talking about it twice in my blog and this is going to be my third time. My first post was Asam Pedas Melaka Style recipe and the second post was Asam Pedas at Kocik Restaurant. I've come to a decision to write about it again because this is the Malaysian favourite.

Is it my favourite? No, it isn't. While many are talking about it a lot, I find it just an ordinary everyday dishes. Perhaps, I'm came from Melaka and over here, everyday is the Asam Pedas day. However, I salute for those who came from far just to experience the best Asam Pedas in town.

A bowl of Asam Pedas Fish

What is Asam Pedas? This is a dish literally translated as sour and spicy stew. The main ingredients in Asam Pedas are usually fish or seafood. For me, the best fish to be used is Ikan Pari(Stingray). Besides being popular in Malaysia, it is also popular in Indonesia.

There are various Asam Pedas recipes available in Malaysia such as Malay, Chinese and Baba-Nyonya. While many agree that the best Asam Pedas is from Melaka, there are also claimed is from Johor. Everyone has their own preferences and when talking about taste, it is very subjective.

Asam Pedas - In a pot

Asam Pedas is best to be eaten together with steamy rice and Cincalok. Cincalok is a food from Melaka made of fermented Udang Geragau(small shrimps). It will be served together with Asam Pedas Fish as a condiment together with chili, shallots and lime juice.

Asam Pedas - Okra, Daun Kesum and Tomatoes

It is hard to describe how wonderful and tasteful the dish is. Hopefully, my pictures above will make you to try out the simple Asam Pedas recipe below.
INGREDIENTS: 
4-6 small chunk of Ikan Pari (Stingray)
5-6 okras
10 dried chilies
2 cloves of garlic
5 cloves of shallot
1 cm of ginger
1 cm of turmeric
1 lemon grass
1 teaspoon of fish curry powder
1 tablespoon of tamarind (put into a cup of warm water an squeeze the juice)
Few Daun Kesum(Vietnamese Mint)
Sugar to taste
Salt to taste

HOW TO: 

Blend chilies together with garlic, shallot, ginger and turmeric. Heat oil and fry the blended paste with lemon grass until fragrant. Add fish curry powder and stir well. Then add tamarind juice and two cups of water. Wait to boil. Then add fish and let it cook for about 3-5 minutes. Finally add okras, daun kesum and salt/sugar to taste. Wait for another 2-3 minutes for fish to cook.

*Prep time: 15 min
Cook time: 20 min
Total time: 35 min

By Anes