Today recipe "
Asam Pedas Sotong"or "Sour Spicy Squid". My superb favorite food ever!!! one of the recipe I learned from my mother through phone. It's simple and easy to prepare to cook. Only cook
Asam Pedas and eat with rice can make you fly.....
Because this recipe came from Johor, it's also can called
Asam Pedas Johor. There are different cooking style for each state of Malaysia to make
Asam Pedas.
Asam Pedas Sotong (Sour Spice Squid)
Asam Pedas
(Indonesian: Asam Pedas, Malay:
Asam Pedas, Minangkabau:
Asam Padeh,
English: Sour and Spicy) is a Minangkabau and Malay sour and spicy stew
dish popular in Indonesia and Malaysia. The main ingredients (usually
seafoods or freshwater fishes) were cooked in asam (tamarind) fruit
juice with chilli and many other spices. The cooking process involves
soaking the pulp of the fruit until it is soft and then squeezing out
the juice for cooking the fish. Asam paste may be substituted for
convenience. Various vegetables such as terong or brinjals (Indian
eggplants), okra and tomatoes are added. Fishes and seafoods (such as
mackerel, red snapper, tuna, gourami, pangasius or cuttlefish) either
whole body or only fish heads are added to make a spicy and tart fish
stew. It is important that the fish remain intact for serving so
generally the fish is added last. In Bengal, India this dish is called
macher tak (sour fish).
http://en.wikipedia.org/wiki/Asam_pedas