It’s been awhile since I update this blog. I’ve been cooking the same thing again and again.
Today I decided to try a new recipe. Fish Asam Pedas in normal but chicken Asam Pedas you don’t normally find in food courts. And I have never try it before so I decided to try this recipe.
Asam Pedas. Asam means sour and Pedas means spicy. So the gravy is sour and spicy 😜. Sour from the tamarind juice and spicy from the dried chilies and black pepper.
The recipe that I took from the net was quite simple and easy to follow. I did not use the ginger bud cos I can’t get it from the NTUC. It will taste better with it, not to put it in it’s ok too.
Since I do not use a lot of oil of frying, I did not remove the chicken skin from the drumsticks. I put in a few mid-wings and skinless breast meat. And I add in a few tablespoons of black pepper to the gravy not for the faint hearted 😬.
First attempt 👍🏻 not bad. This is my first time cooking Asam Pedas ever. Next I will try the fish. Insya Allah.
- 1 Whole chicken (cut into 8 or 12 pieces)
- 1 Bashed lemongrass
- A handful of laksa leaves
- 1 ginger bud (cut into 5 vertically – optional)
- Tamarind juice (50g tamarind + 1 cup of water)
- 3 cups of water
- Coarse black pepper
Things to blend
- Dried chilies (about 35 cut and soak till soft and drain the water)
- 7 red onions
- 5 cloves of garlic
- 1 inch fresh turmeric
- 1 inch ginger
- Belacan (shrimp paste)
- Heat oil. Fry the blended ingredients and lemongrass for about 15-20 mins on medium heat
- Add chicken, ginger bud and laksa leave. Cover the pot until the chicken it’s almost cook
- Pour in the tamarind juice and mix well. Add salt and black pepper to taste. Stir and mix well.
- Add water just enough (not too thick not too watery)
- Cover the pot till the chicken is cook and the gravy is slightly thicken. **i cooked longer until the chicken fell of the bone clean.
- Off heat. Serve it with rice or bread on the side
The gravy for chicken Asam Pedas normally is thicker than fish Asam Pedas
Chicken Asam Pedas normally more oily due to the oil from the chicken. ** I personally used lesser oil and constantly stir the gravy so it doesn’t get burnt and for the chicken I used a mix of meat and skin on.
For those who enjoy heat can add more blackpepper to increase the level of spiciness to the gravy.