Winner '11: Nur Farah Afiqah Ahmad Zaini


Assam Pedas Pomfret

Assam Pedas Pomfret
  • 120ml vegetable oil
  • Spice paste of choice
  • 120ml tamarind juice
  • 1 tsp turmeric powder
  • 1 tsp dried shrimp paste
  • 250ml boiled water
  • 3 tomatoes, cut into wedges
  • 10 okra stems, washed and trimmed
  • 2 large ray fish, cut into large pieces
  • 2 tbsp lime juice, or 2 dried sour fruit (asam keping)
  • Salt and black pepper
  • ¼ of an onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • Laksa leaves (Daun Kesum)
  • ½ tsp sugar
  • 9 dried red chillies, with seeds

Steamed rice
  1. Heat the oil in a frying pan over a medium heat and fry the spice paste for two minutes or until fragrant. Add the tamarind juice, turmeric and shrimp paste. Bring to the boil.
  2. Add the water, tomato wedges and okra and bring to a boil. Add the remaining ingredients and simmer on a low heat for five minutes or until the fish is cooked through. Serve hot with a side of steamed rice.

Nur Farah Afiqah Ahmad Zaini

"Asam Pedas is one of the most popular dishes in Malaysia. It is so popular that it is said a trip to Malaysia isn't complete without trying it! This is my family's favourite dish, especially on special occasions. It is easy to cook and the ingredients are available in many Asian food shops."

Per Serving 425kcals, 28.7 fat (5.8g saturated), 31.6g carbs, 14.7g sugars, 9.7g protein, 9.7g fibre, 0.15g sodium.


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