Mama’s Asam Pedas Ikan Pari

Nothing is better than your mom’s cooking, as they say. I have tried so many stall version of this dish but I love my mother-in-law’s; it’s the best! It is so spicy but manageable and extremely addictive. Thank you so much Mama for sharing her secret recipe and here it is for you to try! There is a saying: The longer you keep, the nicer it is. I’m not so sure about that but you can judge it for yourself hence, you have to cook alot for this dish.

120 mins | Serves 6-8

Ingredients

2 piece of fresh Stingray, cubed/strips

Step: Wash fish n marinate with a little salt

To prepare:

2 big red onion
5 garlic
2 thumb size ginger
1 thumb size fresh turmeric
1 tbs size of belacan

Step 2: Blend all together till smooth. Add water if necessary.

2 bowls of dried chili

Step 3: Soak in hot water for 10 mins. Cut the chili using scissors while in the water so the seeds will sink to the bottom. Lesser seed is better.

Step 4: Blend chili separately til smooth. Add water if necessary.

A palm size of Asam Jawa

Step 5: Place this in a bowl. Add water about 2-3 cups. Mix well and leave to soak. After 10 mins, strain the water and keep. Discard the seeds and leftovers.

To fry:

Half bowl of oil
1 big red onion, thinly chopped
1 lemongrass, lightly smashed

Step 6: Heat oil. Stir onion and lemongrass.

Step 7: Add blended mixture in (not the blended chili yet)

Step 8: Stir in hot oil until well cooked.

Step 9: Add in the blended chili and stir altogether until chili oil starts to break out. This will take some time and you have to continue stirring. Don’t leave the wok otherwise it will start to burn at the bottom.

Step 10: Add in the Asam water. Slowly and gradually while stirring.

Step 11: Bring to boil, stirring occasionally. Once you feel it’s evenly mixed, change to medium heat, add the fish one by one.

Step 12: Taste test. Add water making sure the pot is not too sour and not too diluted.

Salt to taste
Ajinomoto to taste

Step 13: Add salt and ajinomoto to taste.

1 full bowl plucked daun kesom (i like a lot of this in my dish) aka. Laksa leaves/Vietnamese Coriander
10 ladies finger, nipped at the ends
3 tomato, sliced wedges

Step 14: Once fish is cooked, change to low heat, add the leaves and vegs.

Step 15: Stir occasionally. Taste test and adjust with water or salt accordingly. Leave to simmer. Within minutes, your dish smells super great and all is done. Enjoy with hot rice!

Ingredients list

2 piece of fresh Stingray, cubed/strips
3 big red onion
5 garlic
2 thumb size ginger
1 thumb size fresh turmeric
1 tbs size of belacan
2 bowls of dried chili
A palm size of Asam Jawa
1 lemongrass, lightly smashed
1 full bowl plucked daun kesom (i like a lot of this in my dish) aka. Laksa leaves/Vietnamese Coriander
10 ladies finger, nipped at the ends
3 tomato, sliced wedges
Salt and ajinomoto