Monday, December 16, 2013

Udang Masak Asam Pedas Sarawak

This dish has a similarity to the Peninsular Malaysia version of cooking Asam Pedas, with a difference that the sourish taste is produced by the Terung Dayak or Terung Asam, minus the fresh herbs such as daun kesum or daun kantan. This is a good example of how Terung Dayak usage has become versatile given its unique and mild sourish flavor.

250gm prawn, or any type of fish
1 Terung Asam (terung dayak or terung iban)
1 Shallot
2 cloves garlic
6 dried chilies or cili boh
2-3 bird eyes chillies
1 stalk lemongrass (pound)

2tbs cooking oil
3 cups of Water

1. Pound or blend shallot, garlic, chillies
2. Sauté the above until fragrant
3. Add water, terung asam and lemongrass.
4. Once terung asam turns translucent, add in prawn. Cooked for another 3 minutes.
5. Season with salt, MSG/sugar


Amelia said...

I tried this recipe today with the terung assam that I brought back from Kuching. Tweaked the recipe with the addition of a bit of belacan. It was so good. Thank you for sharing your recipe!

Nimi said...

That's nice. Thank u for sharing ur tweak, I might as well try it too :)

ez vina said...

Sedap, samak ku bogo terung tih adin. Tiek suba eh.

Coffee Girl said...

Dayung, why no update? I like your recipe, easy to follow. Some more please. One request: how to ferment pork or make kasam babi please

Nimi Momo said...

*Like* mahal tiak terung tih adin

Nimi Momo said...

Wah.. thats very challenging. So far ive not personally tried, if i can get someone to document it, ill try to put it up here