ASAM TUMIS

 

 

ASAM TUMIS

1.kg pomfret,clean and cut into pieces
 

2 stalks torch ginger(bunga kantan),sliced finely

2 tomato,cut into 4
 

10 stalk polygonum leaves
 

80 gm tamarind

2 cube ikan bilis stock,if you like
 

3 cup water
 

1/2 cup oil
 

Salt and sugar to taste

Blend or grind together
 

20 dry chilles,seed remove and soaked
I use 10 big dry chilies. like the one in the pictures.
 

20 shallots
 

20gm belacan

2 garlic
 

7 stalk lemon grass
 

30gm fresh turmeric
 

Blend into a fine paste.

1. Add 1/2 cup water to the tamarind, soak for 5 mints and extract juice. Strain. Heat the oil and fry the blended ingredients until fragrant and when the oil rise.
 

2. Add the tamarind juice, 2 cup 1/2 cup water,torch ginger and sliced polygonum leaves, and bring to a slow boil. Add the fish and tomato and season to taste with salt and sugar. Simmer for another 10 mints.
 

3. Before serving sprinkle with extra  torch ginger and polygonum.