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Below are the main ingredients commonly used to prepare Asam Pedas:

Main Ingredients:

1. Fish 

Fresh fish such as stingray, mackerel, yellowtail scad, Indian mackerel, or torpedo scad is often used in Asam Pedas. These types of fish are chosen for their firm texture, which is ideal for cooking in the spicy and sour broth.

Ingredients for the Broth:

2. Tamarind (Asam Jawa) 

Tamarind provides the refreshing sourness in the broth, making it the key ingredient that gives Asam Pedas its signature tangy flavor.

3. Red Chilies 

Fresh chilies or ground chili paste are used to add spiciness to the broth. The amount can be adjusted according to the desired level of heat.

4. Lemongrass 

Lemongrass adds a fresh aroma and fragrance to the broth. It is usually bruised before being added.

5. Galangal 

Galangal provides a spicy and aromatic flavor, adding depth to the broth.

6. Turmeric 

Turmeric is used to give the broth an attractive yellow hue and a slight bitterness. It is an essential spice in Southeast Asian cuisine, especially in Asam Pedas.

7. Shallots and Garlic 

Finely pounded shallots and garlic are used as the base for the broth, giving it a sweet and umami flavor.

8. Tomatoes 

Tomatoes are added to provide a slight sweetness and tanginess, as well as a softer texture to the broth.

9. Salt and Sugar 

Salt enhances the savory flavor, while sugar is used to balance the sour and spicy elements of the broth.

Optional Ingredients (Additional):

10. ladies' fingers

Ladies' fingers are often added to Asam Pedas to provide a soft texture and an additional layer of flavor.

11. Eggplant 

Eggplant is another common addition in variations of Asam Pedas, contributing a sweet and soft texture that complements the spicy broth.

12. Vietnamese Coriander (Daun Kesum) 

Vietnamese coriander adds a fresh and slightly fragrant taste to Asam Pedas and is often included in certain recipes for added aroma.

Ground Spice Ingredients (For Blending):

13. Dried Chilies

14. Shrimp Paste (Belacan)

Preparation Method

1. Preparing the Ingredients:

o Clean the fish and cut it into the desired size.

o Blend or finely pound shallots, garlic, red chilies, galangal, and turmeric. You can use a blender or a mortar and pestle for this.

o Extract tamarind juice by soaking tamarind pulp in water. If using dried tamarind slices, soak them in hot water briefly.

o Slice the tomatoes and okra (if using) and prepare the Vietnamese coriander (daun kesum) to be added later.

2. Cooking the Asam Pedas Broth:

o Heat a little oil in a large pot and sauté the blended spice paste (shallots, chilies, galangal, turmeric) until fragrant and the oil separates.

o Add bruised lemongrass and pour in enough water to create the broth. Let it boil for a few minutes.

3. Adding Other Ingredients:

o Pour in the prepared tamarind juice into the broth. Adjust the amount according to your desired level of sourness.

o Add the sliced tomatoes and other ingredients like okra or eggplant (if using). Allow the broth to boil until these ingredients are partially cooked.

4. Adding the Fish:

o Add the fish to the boiling broth. Ensure the fish is fully submerged in the broth.

o Let the fish cook for 10 to 15 minutes, or until it is fully cooked. Avoid overcooking to prevent the fish from falling apart.

5. Seasoning the Broth:

o Adjust the taste of the broth by adding salt and sugar to taste. You can also add more tamarind juice for a stronger sour flavor.

o Add the Vietnamese coriander (daun kesum) at the end of the cooking process to enhance the aroma and freshness.

6. Serving Asam Pedas:

o Once the broth is well-seasoned and the fish is cooked, remove the pot from heat and serve the Asam Pedas hot.

o Serve with freshly steamed white rice. This dish pairs well with side dishes like raw vegetables (ulam) or sambal.

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