Saturday, December 14, 2013

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.







1 comment:

  1. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
    chakkara pongal recipe

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