Mr H prefer the Southern Asam Pedas, for me~ either one is OK...as long as it is spicy and sour...
My mom used to cook this quite often, when we were young.... she'd add 'kacang sepat' (sorry... dont know the English name for it), the best Asam Pedas would be the one with ikan pari or stringray cutlets.... yum... serve with sambal belacan ...I know its puasa (fasting)month.... I am drooling too...
- Fish cutlets or fillets
- 1/2 brown onion
- 5 dried chillies - soaked
- Tamarind peel or asam keping or asam gelugor
- a handful of vietnamese mint or daun kesom or daun laksa
- 1 stalk of lemongrass
- 1 zuchini or cucumber
- bunga kantan - ginger flower if we can find one in Perth
Blend the dried chilli together with onion.... in a pot... mix everything (except for fish), leave it to boil, then simmer for few minutes to fuse the flavour of the spices. Season with salt. Add fish and bring to another boil and remove from heat...