Asam Pedas

Asam Pedas popular in Singapore is a dish loved by both the Malays and the Nonyas. Sourness from the tamarind is what makes this dish truly addictive. Combing rich rempah, cooked till fragrant, then layered on with tamarind, topped with succulent prawns and fish. It’s an absolute winner!

Ingredients

• 500g fish, portioned

• 300g prawns, peeled & butterflied

• 2 tbsp tamarind pulp, soaked in 100ml water to soften then strained well

• 800ml water

• 2 tbsp sugar

• 1 tsp salt or to taste

Rempah

• 10 slices galangal

• 1/2 inch turmeric

• 1 large onion, peeled, roughly chopped

• 5 fresh red chilies

• 5 large dried chillies

• 2 stalks lemongrass, white part only, woody bits trimmed off

• 4 kaffir lime leaves