Asam Pedas is a sour (asam) and spicy (pedas) gravy that is a popular choice to be eaten with rice. It is fish-based and made with the juice of the tamarind plant and plenty of ground chillies.
Pound Ingredients 1 in a mortar and pestle.
Use a non stick pan so that you don't use too much oil.
Heat pan on medium heat, add oil, fry pounded ingredients for 5 minutes.
Add bruised lemon grass/serai and bruised galangal/lengkuas.
Stir fry over low heat for 15 minutes.
Add Ingredients 2.
Lower heat, cover pan and cook for 15 minutes.
Add fish head, cover and cook for 10 minutes.
Serve with rice, steamed okra and sambal belachan.
You can make different variations with this spice sauce/rempah:
Prawns and pineapple
Squids and brinjals
Vietnamese mint can be used instead of kaffir lime leaves.
Vietnamese mint is laksa leaf in Malaysia and Singapore.
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